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Variations in lipid and fatty acid contents in different body parts of B lack S ea whiting, M erlangius merlangus euxinus ( N ordmann, 1840)
Author(s) -
Tufan Bekir,
Köse Sevim
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12309
Subject(s) - whiting , docosahexaenoic acid , eicosapentaenoic acid , food science , polyunsaturated fatty acid , oleic acid , chemistry , fatty acid , biology , biochemistry , fish <actinopterygii> , fishery
Summary Whiting is a commercially important fish species of the world. This study demonstrates monthly variations in lipid and fatty acid ( FA ) contents of muscle, liver and roes of B lack S ea whiting, M erlangius merlangus euxinus . Significant changes occurred in lipid contents between months ( P < 0.05) with the highest values representing in liver 33.8–64.5%. Total polyunsaturated fatty acids ( PUFA ) in all groups were higher than total saturated and monounsaturated FA s with significant variations between months ( P < 0.05). The highest PUFA of muscles, livers and roes were 60.0, 45.9 and 50.9%, respectively. The main FA was docosahexaenoic acid ( DHA ) of muscle tissue and roes, while oleic acid was the major FA in livers. Although about 164–357 g in muscle tissue or 224–392 g of whiting roe are necessary to consume to cover 1 g day −1 of eicosapentaenoic acid ( EPA )+ DHA for a healthy diet, only as low as 5.5–10.0 g of liver would be enough to cover the same amount of daily EPA + DHA requirement. The results indicated that whiting livers constitute a rich and underexploited source of polyunsatured FA s. Furthermore, the results may aid further research on the nutritional studies, the physiology and stock management of whiting species.