Bir Kıkırdaklı Balık Türü Olan Kemane Balığı (Rhinobatos rhinobatos; Linnaeus 1758) Karaciğer Yağılarının Farklı Saklama Koşullarında Yağ Asitlerindeki Değişimler

Kemane balığı (Rhinobatos rhinobatos; Linnaeus 1758), Kuzeydoğu Akdeniz'de yaygın olarak bulunan kıkırdaklı balık türlerinden biridir. Bu çalışmanın amacı, iki farklı depolama koşulunda depolanan kemane balıklarının karaciğer yağındaki yağ asidi profillerindeki değişiklikleri araştırmaktır. Depolama koşullarından biri buzdolabında (+4oC) diğeri ise oda sıcaklığıdır. Depolama süresi 180 gündür. Kemane balıklarının karaciğer yağındaki yağ asidi profillerindeki değişimler, depolama süresince aylık olarak analiz edilmiş ve izlenmiştir. u çalışmanın sonuçları, gitar balıklarının karaciğer yağlarının buzdolabında (+4oC) ve oda sıcaklığında saklanmasının yağ asidi bileşenleri açısından farklı sonuçlar verdiğini göstermiştir. Özellikle, her iki depolama koşulu için deneme sırasında, gitar balığı karaciğer yağının ortalama doymuş yağ asitleri (SFA) seviyeleri artarken, tekli doymamış yağ asitleri (MUFA) ve ayrıca ortalama çoklu doymamış yağ asitleri (PUFA) miktarları azaldı.

Anahtar Kelimeler:

depolama koşulu, karaciğer yağı, kemane balığı, Rhinobatos rhinobatos yağ asidi

Changes in Fatty Acid Profiles of Guitarfish’ (Rhinobatos rhinobatos; Linnaeus 1758) Liver Oil, a Cartilaginous Fish Species, in Different Storage Conditions

Guitarfish (Rhinobatos rhinobatos; Linnaeus 1758) is one significant cartilaginous fish species in the Northeastern Mediterranean. The objective of the current study is to explore the changes of fatty acid profiles in liver oil of guitarfish stored in two different storage place; one stored in refrigerator (+4oC) and the other stored in room temperature in a period of 180 days. Changes in fatty acid profiles in liver oil of the guitarfish were analyzed and observed in monthly during storage period. The results of this study showed that storing liver oils of guitarfish in refrigerator (+4oC) and room temperature gives different consequences regarding fatty acid components. As a naturel result, it also gives different shelf life. In particular, the average levels of saturated fatty acids (SFA) of the guitarfish liver oil increased while that of monounsaturated fatty acids (MUFA) decreased as well as the mean amounts of polyunsaturated fatty acids (PUFA) during the trial for both storage conditions.

Keywords:

fatty acid guitarfish, liver oil, Rhinobatos rhinobatos, storage condition,

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