Abstract
The fat content and fatty acid compositions in the flesh of eight commercially important fish species from the seas of Turkey were evaluated. The fatty acid compositions of wild fish species ranged from 25.5% to 38.7% saturated (SFA), 13.2–27.0% monounsaturated (MUFAs) and 24.8–46.4% polyunsaturated acids (PUFAs). Among them, those occurring in the highest proportions were myristic acid (C14:0, 1.70–10.9%), palmitic acid (C16:0, 15.5–20.5%), palmitoleic acid (C16:1, 2.86–17.0%), stearic acid (C18:0, 3.32–8.18%), oleic acid (C18:1 n9 cis, 6.11–20.8%), linoleic acid (C18:2 n6, 0.93–4.03%), octadecatetraenoic acid (C18:4 n3, 0.02–4.55%), cis-5, 8, 11, 14, 17-eicosapentaenoic acid (EPA, C20:5 n3, 4.74–11.7%) and cis-4, 7, 10, 13, 16, 19-docosahexaenoic acid (DHA, C22:6 n3, 7.69–36.2%). The proportions of PUFAs- n3 (ranging from 21.7 for mullet to 43.7 for scad) were higher than those of PUFAs- n6 (ranging from 1.24 for bogue to 4.34 for red scorpion fish). EPA and DHA were high in all fish species, increasing the value of these fish species.
Sign-in/Register to access full text options 
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 callDisclaimer: 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.
