Abstract
In this study, we aimed to determine the basic food components, fatty acids and amino acids, and variations in these components with months in goldband goatfish (Upeneus moluccensis) that fishing from Gulf of Antalya. As a result of the analyzes, the crude fat values were determined between 1.43 and 3.78%, and the crude protein values were determined between 20.79 and 22.16%. The most abundant fatty acids were determined: palmitic acid (C16:0), stearic acid (C18:0), palmitoleic acid (C16:1c9), oleic acid (C18:1c9), linoleic acid (C18:2n-6), eicosatrienoic acid (C20:3n-3), arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3), docosapentaenoic acid (C22:5n-6), and docosahexaenoic acid (C22:6n-3). The most abundant amino acids were determined lysine and leucine, aspartic acid, glutamic acid, alanine, and glycine. The differentiations of essential nutrient components, fatty acids, and amino acids were found generally significant (P < 0.05).
Highlights
Seafood is a highly valuable food source because of rich in protein, amino acid, unsaturated fatty acid, and vitamin components which are necessary for healthy and balanced nutrition (Gulyavuz and Unlusayın 1999; Simsek et al 2009)
The moisture values of U. moluccensis samples were found between 78.74 ± 0.32 and 80.30 ± 0.45%, and there was no significant (P [ 0.05) difference detected in monthly moisture change rates (Table 2)
When we examined the crude protein values of the U. moluccensis in our study, we concluded that it was an important protein source in all months
Summary
Seafood is a highly valuable food source because of rich in protein, amino acid, unsaturated fatty acid (especially omega-3), and vitamin components which are necessary for healthy and balanced nutrition (Gulyavuz and Unlusayın 1999; Simsek et al 2009). The taste of fish meat is closely related to the protein and fat content, and the seasonal variations of these components are important determinant of both consumer choice and quality of the processed product. Water temperature and nutrients in the environment affect the biochemical composition of fish meat (Kuzu 2005). The relationship between seasonal changes and the chemical composition of fish meat has been shown (Ersoy 2006; Kandemir and Polat 2007; Polat et al 2009; Ozogul et al 2011). It was emphasized that the chemical composition of different fish species depends on variables such as seasonal change, migration, sexual maturity, and nutrient cyclicity (Kuzu 2005).
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