Abstract
The objective of this study was to determine the amount of the elements of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) eggs obtained from different stations. The study was conducted in 5 different production areas that are producing the most rainbow trout eggs in Turkey. Element analysis (Na, Mg, Al, P, K, Ca, Cr, Mn, Fe, Co, Ni, Zn, As, Se, Cd, Ba, Pb, Hg, and Cu) of rainbow trout eggs were performed using ICP-MS (Inductively Coupled Plasma- Mass Spectrometer). At the end of the study, it was determined that the daily consumption limit for selected elements (Ca, P, Mg, Zn, Mn, Ni and Se) was not exceeded in individuals consuming 100g of rainbow trout eggs per day. The daily intake recommended by the European Communities Commission was determined to be sufficient for the K, Ca, P, Mg, Fe, Zn, Cu and Mn elements in rainbow trout eggs. The Cd and Pb values of rainbow trout eggs obtained from different stations were determined significantly less than the values included in the Turkish Food Codex. The results of this study were thought to be important for both consumers and juvenile rainbow trout producers.
Highlights
The consumption of seafood, which has increased as a trend in recent years, is proof of a nutritious and balanced diet as well as closing the protein deficit of the increasing human population
To determine the ability to use rainbow trout eggs when viewed as food, knowledge of the nutritional and physicochemical properties were required
To raise awareness of the need to diversify the diet with other fish products such as fish eggs, a natural and unprocessed product, further information is, necessary
Summary
The consumption of seafood, which has increased as a trend in recent years, is proof of a nutritious and balanced diet as well as closing the protein deficit of the increasing human population. Except for health problems in developing countries, even conscious consumers in developed countries often prefer fish's muscle tissue, which is a combination of many nourishing ingredients (such as polyunsaturated fatty acids, essential amino acids, vitamins, and essential elements) (Chen et al, 2007; Ruxton, 2011). Many studies have reported that edible fish muscle tissue and edible products such as fish egg, fish liver, and fish skin have high nutritional values, and these products are good source of amino acids, fatty acids, and some minerals (Guil-Guerrero et al, 2011; Kaliniak et al, 2015; Rebole et al, 2015; Turan et al, 2019). The most popular form of fish eggs is caviar which is most commonly obtained from sturgeon species, wild and farmed salmonid species, and other species such as mullet, whitefish, cod, herring, etc. (Bledsoe et al, 2003; Bekhit et al, 2009; Ghelichi et al, 2017; Vilgis, 2020)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
