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🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q4
The effects of different cooking methods on some fatty acid composition in sea bass grown in marine, freshwater, and culture environments
Eurasian Journal of Veterinary Sciences · Ocak 2021
YÖKSİS Kayıtları
Deniz, tatlı su ve kültür ortamlarında yetişmiş levrek balıklarında farklı pişirme yöntemlerinin bazı yağ asiti kompozisyonları üzerine etkisi
Eurasian Journal of Veterinary Sciences · 2021 Zoological Record
Prof. Dr. GÜRKAN UÇAR →
Deniz, tatlı su ve kültür ortamlarında yetişmiş levrek balıklarında farklı pişirme yöntemlerinin bazı yağ asiti kompozisyonları üzerine etkisi
Eurasian Journal of Veterinary Sciences · 2021 WEB OF SCIENCE, ISI-International Scientific Indexing, Index Copernicus, CAB Abstracts, Veterinary Bulletin, EBSCO - HOST Databases, Türkiye Atıf Dizini, Veterinary Science Database, Index Veterinarius, Dairy Science Abstracts, Animal Breeding Abstracts, Agricultural Engineering Abstracts, Global Health, World Agricultural Economics and Rural Sociology Abstracts, Forest Products Abstracts, Grasslands and Forage Abstracts, Helminthological Abstracts, Rural Development Abstracts, Soils and Fertilizers, Soybean Abstracts, Sugar Industry Abstracts, Tropical Disease Bulletin, Wheat Barley and Tritacale Abstracts, Maize Abstracts , Google Scholar, Crossref
Dr. Öğr. Üyesi ALİ ŞEN →
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Makale Bilgileri
ISSN13096958
Yayın TarihiOcak 2021
Cilt / Sayfa37 · 157-165
Scopus ID2-s2.0-105011295760
Erişim🔓 Açık Erişim
Özet
Aim: In this study, it was aimed to investigate the changes in fatty acid composition of sea bass fish grown in different environments (wild-freshwater environment, wild-marine environment, culture) as a result of applying three different cooking methods (deep fat frying, grilling, baking). Materials and Methods: 3 different cooking methods (deep fat frying, grilling, baking) were applied to sea bass fish grown in different environments (wild freshwater environment, wild marine environment, culture). 4 different groups were formed, including raw fish samples. The procedures applied in this research were carried out in triplicate. After the fish were washed and cleaned, they were made into fillets. Samples are adjusted to a minimum of 500 g. Fatty acid composition analysis was performed using the COI/T.20/Doc.no.17 gas chromatographic method and GC-FID device. Results: The % fatty acids values obtained as a result of the analysis were determined as follows in the "freshwater, marine, culture" sea bass fish and in the "raw, deep fat frying, grilling, baking" co-oking groups, respectively. Omega-3; (14.78; 9.19; 13.60; 9.89), (16.41; 9.35; 15.66; 10.34), (11.76; 9.73; 11.23; 9,41), omega-6; (18.52; 46.58, 12.36; 29.83), (22.53; 30.49; 12.86; 29.81), (18.19; 30.18; 18.30; 30.34), saturated fat; (0.47; 0.51; 0.80; 0.38), (0.50; 0.58; 0.77; 0.50), (1.68; 1.21; 1.18; 2.03), monounsaturated fat; (0.93; 1.29; 0.62; 0.97), (0.79; 1.35; 0.60; 1.16), (3.22; 2.73; 2.32; 4.59), polyunsaturated fat; (0.70; 2.33; 0.51; 0.99), (0.93; 1.41; 0.56; 1.23), (2.45; 2.91; 1.72; 4.83), ALA; (0.33; 1.31; 0.25; 0.63), (0.38; 0.27; 0.24; 0.57), (0.42; 0.42; 0.35; 0,28), EPA; (0.02; 0.01; 0.23; 0.02), (0.03; 0.01; 0.25; 0.03), (0.01; 0.01; 0.02; 0.01), DHA; (5.72; 4.91; 10.64; 4.80), (8.26; 4.68; 12.36; 5.28), (5.47; 4.70; 5.18; 4,66). Conclusion: According to all fish groups and cooking methods, grilled wild sea bass is the most suitable in terms of omega-3. Freshwater sea bass cooked in deep fat fried is more suitable in terms of omega-6, baked cultured sea bass is more suitable in terms of mono and polyunsaturated fats, grilled wild marine sea bass is more suitable in terms of EPA and DHA. For deep fat frying methods is generally cultured fish more suitable, wild freshwater and marine fish are more suitable for oven cooking for diets low in saturated fat. When raw and cooked fish groups are compared, cooking processes have a significant effect on the approximate fatty acid composition of fish.
Yazarlar (2)
1
Ali Şen
ORCID: 0000-0002-4310-362X
2
Gürkan Uçar
Anahtar Kelimeler
Cooking methods
Fat acid composition
Fish
Sea bass
Kurumlar
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Eurasian Journal of Veterinary Sciences
Q4
OA
SJR Skoru0,178
H-Index5
YayıncıSelcuk Universitesi, Veteriner Fakultesi
ÜlkeTurkey
Veterinary (miscellaneous) (Q4)