SEASONAL VARIATIONS IN PROXIMATE AND FATTY ACID COMPOSITIONS OF TWO COMMERCIALLY IMPORTANT FISH, HAKE (MERLUCCIUS MERLUCCIUS) AND LIZARDFISH (SAURIDA UNDOSQUAMIS), FROM THE NORTHEASTERN MEDITERRANEAN SEA
Article first published online: 8 OCT 2008
© 2008, The Author(s). Journal compilation © 2008, Wiley Periodicals, Inc.
Journal of Muscle Foods
Volume 19, Issue 4, pages 352–361, October 2008
How to Cite
KÜÇÜKGÜLMEZ, A., ÇELIK, M., ERSOY, B., YANAR, Y. and SANGÜN, L. (2008), SEASONAL VARIATIONS IN PROXIMATE AND FATTY ACID COMPOSITIONS OF TWO COMMERCIALLY IMPORTANT FISH, HAKE (MERLUCCIUS MERLUCCIUS) AND LIZARDFISH (SAURIDA UNDOSQUAMIS), FROM THE NORTHEASTERN MEDITERRANEAN SEA. Journal of Muscle Foods, 19: 352–361. doi: 10.1111/j.1745-4573.2008.00119.x
- Issue published online: 8 OCT 2008
- Article first published online: 8 OCT 2008
- Accepted for Publication April 30, 2007
Hake (Merluccius merluccius) and lizardfish (Saurida undosquamis) were caught seasonally at the northeastern Mediterranean Sea to determine their proximate compositions and fatty acid contents. Statistical (P < 0.05) differences among seasons were observed in the values of moisture, protein, lipid and ash. Saturated fatty acids and polyunsaturated fatty acids were the most abundant fatty acids in both species, with palmitic acid (C16:0), eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3). This research demonstrated that these species were characterized by low lipid content and were also a good source of unsaturated fatty acids. Therefore, hake and lizardfish, in terms of nutritional quality, could be recommended for human consumption.
The present study provides information on the seasonal changes in proximate and fatty acid compositions of two commercially important fish, hake and lizardfish. The results of this study will be important for the fishing industry, nutritionists, investigators for improving processing and marketing. It is also useful for similar academic studies and to prepare tables of compositions of food.