Fatty Acid Composition of Commercial Smoked Salmon Products

Mustafa Durmuş; İbrahim Kara

Article Details

Fatty Acid Composition of Commercial Smoked Salmon Products

Authors:

Mustafa Durmuş | İbrahim Kara

Publisher:

Ordu University

Main Topics:

Fisheries Technologies

Journal:

Turkish Journal of Maritime and Marine Sciences Vol.10 Issue 1, pp.39-48

Document Type:

Article

Publication Date:

3/2024

Document Language:

English

Document ID (Org No.):

2001312854

pISSN:

2564-7016

Keywords:

Abstract:

 In this study, the fatty acid composition of smoked salmon fillets sold in grocery stores in Türkiye was investigated. Gas chromatography GC was used to determine fatty acid composition from extracted lipid. The main saturated fatty acids observed in smoked salmon samples were myristic acid C14:0, palmitic acid C16:0 and stearic acid C18:0; monounsaturated fatty acids were palmitoleic acid C16:1, oleic acid C18:1n9, and vaccenic acid C18:1n7; polyunsaturated fatty acids PUFA were linoleic acid C18:2n6, eicosapentaenoic acid EPA, C20:5n3 and decosahexaenoic acid DHA, C22:6n3. Among the monounsaturated fatty acids, oleic acid was found to be the fatty acid with the highest value. Oleic acid amounts were found to vary between 27.22 and 35.52. PUFA values in smoked salmon fillet groups were determined as 27.77, 27.49, 32.94 and 30.62. The highest EPA value was determined in F1 group with 4.29 and the lowest value was determined in F2 group with 2.07. DHA amounts were between 11.74 and 6.22. The ratio of Σn6Σn3 was between 0.80 F4 group and 1.16 F2 group. As a result, it was concluded that the smoked fish fillets examined had high nutritional quality in terms of fatty acids. Among the groups, especially F3 and F4 groups were found to have rich content in terms of PUFA and Σn3 values.

 In this study, the fatty acid composition of smoked salmon fillets sold in grocery stores in Türkiye was investigated. Gas chromatography GC was used to determine fatty acid composition from extracted lipid. The main saturated fatty acids observed in smoked salmon samples were myristic acid C14:0, palmitic acid C16:0 and stearic acid C18:0; monounsaturated fatty acids were palmitoleic acid C16:1, oleic acid C18:1n9, and vaccenic acid C18:1n7; polyunsaturated fatty acids PUFA were linoleic acid C18:2n6, eicosapentaenoic acid EPA, C20:5n3 and decosahexaenoic acid DHA, C22:6n3. Among the monounsaturated fatty acids, oleic acid was found to be the fatty acid with the highest value. Oleic acid amounts were found to vary between 27.22 and 35.52. PUFA values in smoked salmon fillet groups were determined as 27.77, 27.49, 32.94 and 30.62. The highest EPA value was determined in F1 group with 4.29 and the lowest value was determined in F2 group with 2.07. DHA amounts were between 11.74 and 6.22. The ratio of Σn6Σn3 was between 0.80 F4 group and 1.16 F2 group. As a result, it was concluded that the smoked fish fillets examined had high nutritional quality in terms of fatty acids. Among the groups, especially F3 and F4 groups were found to have rich content in terms of PUFA and Σn3 values.

 In this study, the fatty acid composition of smoked salmon fillets sold in grocery stores in Türkiye was investigated. Gas chromatography GC was used to determine fatty acid composition from extracted lipid. The main saturated fatty acids observed in smoked salmon samples were myristic acid C14:0, palmitic acid C16:0 and stearic acid C18:0; monounsaturated fatty acids were palmitoleic acid C16:1, oleic acid C18:1n9, and vaccenic acid C18:1n7; polyunsaturated fatty acids PUFA were linoleic acid C18:2n6, eicosapentaenoic acid EPA, C20:5n3 and decosahexaenoic acid DHA, C22:6n3. Among the monounsaturated fatty acids, oleic acid was found to be the fatty acid with the highest value. Oleic acid amounts were found to vary between 27.22 and 35.52. PUFA values in smoked salmon fillet groups were determined as 27.77, 27.49, 32.94 and 30.62. The highest EPA value was determined in F1 group with 4.29 and the lowest value was determined in F2 group with 2.07. DHA amounts were between 11.74 and 6.22. The ratio of Σn6Σn3 was between 0.80 F4 group and 1.16 F2 group. As a result, it was concluded that the smoked fish fillets examined had high nutritional quality in terms of fatty acids. Among the groups, especially F3 and F4 groups were found to have rich content in terms of PUFA and Σn3 values.

 Bu çalışmada, Türkiyede marketlerde satışa sunulan tütsülenmiş somon filetolarının yağ asidi kompozisyonları araştırılmıştır. Ekstrakte edilmiş lipitten yağ asidi kompozisyonunu belirlemek için gaz kromotografisi GC kullanılmıştır. Füme somon örneklerinde gözlenen başlıca doymuş yağ asitleri miristik asit C14:0, palmitik asit C16:0 ve stearik asittir C18:0; tekli doymamış yağ asitleri palmitoleik asit C16:1, oleik asit C18:1n9 ve vaksenik asittir C18:1n7; çoklu doymamış yağ asitleri PUFA, linoleik asit C18:2n6, eikosapentaenoik asit EPA, C20:5n3 ve dekosaheksaenoik asittir DHA, C22:6n3. Tekli doymamış yağ asitlerinden en yüksek değere sahip olan yağ asidi oleik asit olarak tespit edilmiştir. Oleik asit miktarları 27.22 ile 35.52 arasında değişim gösterdiği tespit edilmiştir. Tütsülenmiş somon fileto gruplarındaki PUFA değerleri 27.77, 27.49,  32.94 ve 30.62 olarak belirlenmiştir. En yüksek EPA değeri 4.29 ile F1 grubunda, en düşük değer ise 2.07 ile F2 grubunda tespit edilmiştir. DHA miktarlarının ise 11.74 ile 6.22 aralığında olduğu belirlenmiştir. Σn6Σn3 oranının en az 0.80 F4 grubu ve en yüksek 1.16 F2 grubu arasında olduğu belirlenmiştir. Sonuç olarak incelenen füme balık filetolarının yağ asitleri açısından besinsel kalitesinin yüksek olduğu kanaatine varılmıştır. Gruplar arasında ise özellikle F3 ve F4 gruplarının PUFA ve Σn3 değerleri açısından zengin içeriğe sahip oldukları belirlenmiştir.

Article Details

Fatty Acid Composition of Commercial Smoked Salmon Products

Authors:

Mustafa Durmuş | İbrahim Kara

Publisher:

Ordu University

Main Topics:

Fisheries Technologies

Journal:

Turkish Journal of Maritime and Marine Sciences Vol.10 Issue 1, pp.39-48

Document Type:

Article

Publication Date:

3/2024

Document Language:

English

Document ID (Org No.):

2001312854

pISSN:

2564-7016

Smoked

fatty acid profile

PUFA

gas chromatographyTütsüleme

yağ aside profili

PUFA

gaz kromatografisi

Issues

Article Details

Authors: Mustafa Durmuş | İbrahim Kara

Publisher: Ordu University

Main Topics: Fisheries Technologies

Journal: Turkish Journal of Maritime and Marine Sciences Vol.10 Issue 1, pp.39-48

Document Type: Article

Publication Date: 3/2024

Document Language: English

Document ID (Org No.): 2001312854

pISSN: 2564-7016

Issues

Authors:

Mustafa Durmuş | İbrahim Kara

Publisher:

Ordu University

Main Topics:

Fisheries Technologies

Journal:

Turkish Journal of Maritime and Marine Sciences Vol.10 Issue 1, pp.39-48

Document Type:

Article

Publication Date:

3/2024

Document Language:

English

Document ID (Org No.):

2001312854

pISSN:

2564-7016