Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(1), 1-8
DOI: 10.12691/jfnr-2-1-1
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The Study of Total Lipid Rate and Fatty Acids of Pearl Mullet (Chalcalburnus Tarichii P.1811) and Nutritional Importancein Van, Turkey

Salih Çibuk1, Nurhayat Atasoy2, and Sema Kaptanoğlu1

1Yuzuncu Yıl University, Van Health Services Vocational School, Van, Turkey

2Yuzuncu Yıl University, Sciences Faculty, Department of Chemistry, Van, Turkey

Pub. Date: December 26, 2013

Cite this paper:
Salih Çibuk, Nurhayat Atasoy and Sema Kaptanoğlu. The Study of Total Lipid Rate and Fatty Acids of Pearl Mullet (Chalcalburnus Tarichii P.1811) and Nutritional Importancein Van, Turkey. Journal of Food and Nutrition Research. 2014; 2(1):1-8. doi: 10.12691/jfnr-2-1-1

Abstract

In this study, total lipid rate, saturated fatty acid rate, unsaturated fatty acid rate and multiple unsaturated fatty acid rates in the muscle tissues of Pearl Mullet (Chalcalburnus Tarichii P.1811), which is endemic to Van Lake, and a very important food source for the local residents and of commercial value, were investigated between September, November 2012 and January 2013. The fish caught in two months intervals were analyses. Crude fat rate was found 1.66 g r/100 gr in September, 1.55 gr/100gr in November, and 3.35 gr/100gr in January. An important difference was not observed in September and in November, but crude fat rate was found to be doubled in January. According to our findings, Pearl Mulletis among the lean fish. The average of three months in the meat of pearl mullet was identified as SFA 0.366 g/100g, MUFA 0.697 g/100g, PUFA 0.476 g/100g, DHA 0.222 g/100g, EPA 0.228 g/100g. However, in comparing PUFA rates, that of Pearl Mulletis seen to be higher, which increases nutritional value of Pearl Mullet.

Keywords:
fatty acid seasonal changes fish Turkey

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