Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.15, sa.4, ss.717-724, 2012 (SCI-Expanded)
The present study aims to determine seasonal changes of nutritional value of common carp in Karamik Lake by determining the fatty acid composition. The levels of saturated, monounsaturated, and polyunsaturated fatty acids in 100 g total fatty acid were found to be 28.73, 25.31, and 38.19 g in winter; 29.39, 24.06, and 35.75 g in spring; 31.05, 35.02, and 24.86 g in summer; 29.85, 32.39, and 30.92 g in autumn, respectively. Total omega 3 and omega 6 polyunsaturated fatty acid levels in 100 g fatty acid in muscle of the common carp ranged from 12.90 g to 25.97 g and from 10.73 g to 14.59 g, respectively. The ratio of total omega 3 polyunsaturated fatty acids was higher than that of total omega 6 polyunsaturated fatty acids in all seasons. The ratios of omega 6/omega 3 polyunsaturated fatty acids and arachidonic/eicosapentaenoic acids were the lowest in winter (0.41, 0.64) and highest (0.98, 2.72) in autumn. The amount of eicosapentaenoic + docosahexaenoic acids was also highest in winter and was composed of 22.50 g of 100 g total fatty acid in muscle of pike.