Gülgün F. ŞENGÖR, Özkan ÖZDEN, Nuray ERKAN, Melek TÜTER, Ayşe AKSOY

Fatty acid compositions of flathead grey mullet (Mugil cephalus L., 1758) fillet, raw and beeswawed caviar oils

The fatty acid compositions of flathead grey mullet fillet, raw and beeswaxed caviar oils were determined. Palmitic acid (C16:0, 20.3%) was the dominant saturated fatty acid in flathead grey mullet fillet oil. The major unsaturated fatty acids of flathead grey mullet fillet oil were detected as palmitoleic acid (C16:1, 13.9%), oleic acid (C18:1, 10.8%), hexadecatetraenoic acid (C16:4, 11.2%), and octadecatetraenoic acid (C18:4, 12.5%). The most abundant unsaturated and saturated fatty acids of raw caviar oil were determined as palmitoleic (C16:1, 23.6%), oleic (C18:1, 18.8%), hexadecadioneic (C16:2, 12.8%), octadecatetraenoic acid (C18:4, 8.0 %), and palmitic acid (C16:0, 5.9%). Beeswaxed caviar oil contained palmitoleic (C16:1, 14.6%), oleic (C18:1, 18.6 %), hexadecadioneic (C16:2, 7.9%), octadecatetraenoic acid (C18:4, 13.8%), and palmitic acid (C16:0, 6.7%) as major fatty acids. The total unsaturation fatty acids of raw (82.2%) and beeswaxed caviar oils (78.3%) were higher than that of flathead greymullet fillet oil (61.2%). Furthermore, the amounts of docosadienoic acid (C22:2) and docosahexaenoic acid (C22:6) of raw and beeswaxed caviar oils were nearly 1.5-2.9 times higher than those of the flathead grey mullet fillet.

Anahtar Kelimeler:

balık yağı, yağ asitleri, Mugil cephalus, yağ içeriği

PDF

___

Altuğ, G. and Bayrak, Y. 2003. Microbiological Analysis of Caviar from Russia and Iran. Food Microbiology, 20: 83-86.

AOAC. 1990. Official Methods of Analysis of Association of Analytical Chemist. 15th edn., K. Helrich, (Ed.) Virginia.

AOCS. 1972. Official Methods and Recommended Practices of the American Oil Chemists Society. 2nd edn., American Oil Chemists Society, Champaign.

Balık, S., Mater, S., Ustaoğlu, M.R. and Bilecik, N. 1992. Mullets and Farming Techniques. Ministry of Agriculture and Rural Affairs of Turkey, Seafood Research Institute, Publication Series A, (6): 28

Chen, I.C., Chapman, F.A., Wei, C.I., Portier, K.M. and O’Keefe, S.F. 1995. Differentiation of Cultured and Wild Sturgeon (Acipencer oxyrinchus desotoi) Based on Fatty Acid Composition. J. Food Sci., 60(3): 631-635.

Chen, I.C., Chapman, F.A., Wei, C.I. and O’Keefe, S.F. 1996. Preliminary Studies on SDS-PAGE and Isoelectric Focusing Identification of Sturgeon Sources of Caviar. J. Food Sci., 61: 533-539.

Eun, J.B., Chung, H.J. and Hearnsberger, J.O. 1994. Chemical Composition and Microflora of Channel Catfish (Ictalurus punctatus) Roe and Swim Bladder. J. Agric. Food Chem., 42: 714-717.

Fowler, K.P., Karahadian, C.G., Greenberg, N.J. and Harrell, R.M. 1994. Composition and Quality of Aquacultured Hybrid Striped Bass Fillets as Affected by Dietary Fatty Acids. J. Food Sci., 59:70-75.

Grün, I.U., Shi, H., Fernando, L.N., Clarke, A.D., Ellersieck, M.R. and Beffa, D.A. 1999. Differentiation and Identification of Cultured and Wild Crappie (Pomoxis spp) Based on Fatty Acid Composition. Lebensm-Wiss.u. - Technol., 32: 305-311.

Hsu, W.H. and Deng, J.C. 1980. Processing of Cured Mullet Roe. J. Food Sci., 45: 97-106.

Karakoltsidis, P.A., Zotos, A. and Constantinides, S.M. 1995. Composition of the Commercially Important Mediterranean Finfish. Crustaceans and Molluscs. J. Food Comp. Analysis, 8: 258-273.

Kietzmann, U., Priebe, K., Rakou, D. and Reichstein, K. 1969. Seefisch als Lebensmittel. Paul Parey Verlag, Hamburg- Berlin: 63-79 and 99-100.

Lu, J.Y., Ma, Y.M., Williams, C. and Chung, R.A. 1979. Fatty and Amino Acid Composition of Salted Mullet Roe. Journal of Food Science, 44: 676-677.

Ludorff, W. and Meyer, V. 1973. Fische und Fischerzeugnisse. Paul Parey Verlag, Hamburg-Berlin: 174-191.

Ökkeş, Y., Konar, V. and Çelik, S. 1996. The Seasonal Variation of Fatty Acid Composition in Muscle Tissue of Capoeta capoeta umbla. Tr. J. of Biology, 20: 231-243.

Rehbein, H. 1985. Caviare: Proximate Composition, Amino Acid Content and Identification of Fish Species. Z. Lebensm. Unters. Forsch., 180: 457-462.

Sathivel, S., Prinyawiwatkul, W., Grimm, C.C., King, M.J. and Lloyd, S. 2002. FA Composition of Crude Oil Recoverd from Catfish Viscera. J. Am. Oil Chem. Soc., 79: 989-992.

Suziki, H., Okazaki, K., Hayakawa, S., Wada, S. and Tamura, S. 1986. Influence of Commercial Dietary Fatty Acids on Polyunsaturated Fatty Acids of Cultured Freshwater Fish and Comparison with Those of Wild Fish of Same Species. J. Agric. Food Chem., 34: 58-60.

Şengör, G.F., Cihaner, A., Erkan, N., Özden, Ö. and Varlık, C. 2002. Caviar Production from Flathead Grey Mullet (Mugil cephalus) and the Determination of its Chemical Composition and Roe Yield. Turkish Journal of Veterinary and Animal Sciences, 26: 183- 187.

Üstün, G., Akova, A. and Dandik, L. 1996. Oil Content and Fatty Acid Composition of Commercially Important Turkish Fish Species. J. Am. Oil Chem. Soc., 73: 389-391.