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Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea

Year 2017, Volume: 17 Issue: 1, 17 - 28, 25.02.2017

Serkan Koral Bahtiyar Süleyman

https://doi.org/10.17693/yunusae.v17i26557.274790

Abstract

In this study, seasonal variations in amino acid and fatty acid
composition of Mediterranean mussel in the Eastern Black Sea Region were
investigated. Total amino acid contents for spring, summer, autumn and winter
were detected as 13272.13, 14252.13, 17472.13 and 12548.88 mg/100 gr,
respectively. Seasonal average values of total essential amino acid amounts
were accounted as 6605.27, 6520.13, 6825.13 and 5186.13 mg/100g and total
non-essential amino acid contents 6666.88, 7732.00, 10647.00 and 7362.75
mg/100g, respectively. According to the results of the study, consumption of
150 g mussel meat is enough for the daily leucine and lysine amino acid
requirement. Annual general average values of palmitic and stearic acids of
saturated fatty acid (SFA) groups in fatty acids were found as 19.62% (287.30
mg/100 g) and 4.46% (64.32 mg/100g), respectively. Amongst monounsaturated
fatty acids (MUFA) groups the highest value was observed for was belonging to
eicosanoic acid (6.39 %) followed by oleic acid (4.53%). The lowest total
polyunsaturated fatty acid (ΣPUFA) was found in summer (45.66 %) and the
highest in spring (50.98%). Eicosapentaenoic Acid (EPA) and Docosahexaenoic
Acid (DHA) values showed a similar trend with PUFA values. It was determined
that Mediterranean mussel meat has a good source of omega-3 in terms of EPA and
DHA.

Keywords

Mediterranean mussel Fatty acid Amino acid Eastern Black Sea

References

  • Alpbaz, A. 1993. Bivalve and crustacean culture. E.Ü. Su Ür. Fak. Yay., İzmir: 26-82.
  • Dernekbaşı, S., Öksüz, A., Çelik, Y.M., Karayücel, İ. ve Karayücel, S. 2015. The fatty acid composition of cultured mussels (Mytilus galloprovincialis Lamarck 1819) in offshore longline system in the Black Sea. Journal of Aquaculture & Marine Biology, 2(6): 46-53.
  • Erkan, N. 2013. Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences.com 7(2): 194-208. doi:10.3153/jfscom.2013020
  • Fuentes, A., Fernández-Segovia, I., Escriche, I.ve Serra, J.A. 2009. Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins, Food Chemistry 112, 95-302.
  • Hwang, D.F., Chen, T.Y., Shiou, C.Y., ve Jeng, S.S. 2000. Seasonal variation of free amino-acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fisheries Science, 66: 1123-1129.
  • Koral, S. ve Süleyman, B. 2016. Doğu Karadeniz Bölge’sindeki kara midyenin (Mytilus galloprovincialis Lamarck, 1819) mevsimsel olarak biyokimyasal kompozisyonundaki değişimin belirlenmesi. Yunus Araştırma Bülteni, 3: 243-253 doi: 10.17693/yunus.72851.
  • Lauritzen L., Hansen H.S., Jorgensen M.H. ve Michaelsen K.F. 2001. The essentially of long chain n-3 fatty acids in relation to development and function and brain and retina. Progress in Lipid Research, 40: 1–94.
  • Okumus, I. ve Stirling, H.P. 1998. Seasonal variations in the meatweight, condition index and biochemical composition of mussels (Mytilus edulis L.) in suspended culture in two Scottish Sea lochals. Aquaculture, 159: 261–294.
  • Orban, E., Di Lena, G., Nevigato, T., Casini, I., Marzetti, A. ve Caproni, R. 2002. Seasonal changes in meat content, condition index and chemical composition of mussels (Mytilus galloprovincialis) cultured in two different Italian sites. Food Chemistry, 77: 57-65
  • Sokal, R.R. ve Rohlf, F.J. 1987. Introduction to Biostatistics. 2nd ed., W.H. Freeman and Company, New York, 349 pp.
  • Tufan, B., Koral, S. ve Köse, S. 2011. Changes during fishing season in the fat content and fatty acid profile of edible muscle, liver and gonads of anchovy (Engraulis encrasicolus) caught in the Turkish Black Sea, International Journal of Food Science and Technology, 46: 800–810.
  • Tufan, B., Koral S. ve Kose, S. 2013. The variations in proximate chemical composition and fatty acid profile in different parts of the thornback ray (Raja clavata) caught from Black Sea, Turkey. Journal of Aquatic Food Product Technology, 22: 83-95.
  • Turan, H., Kaya, Y. ve Sönmez, G.,- 2006. Balık etinin besin değeri ve insan sağlığındaki yeri. Ege Üniversitesi Su Ürünleri Dergisi 23: 505-508.
  • URL-1, 2016. http://www.turkomp.gov.tr/food/95?pf (giriş 15 Eylül 2016).
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S. ve Baygar, T. 2004. Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi Yayın No: 4465, İstanbul: 4-45.
  • Vernocchi, P., Maffei, M., Lanciotti, R., Suzzi, G. ve Gardini, F. 2007. Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy). Food Control, 18: 1575-1583.
  • Weihrauch, J.L., Posati, L.P., Anderson, B.A. ve Exler, J. 1975. Lipid conversion factors for calculating fatty acid contents of foods, Journal of the American Chemists’ Society, 54: 36-40.
  • WHO, 2002. Protein and amino acid requirments in human nutrition. WHO Technical Report Series No: 935. Geneva, Switzerland, 284 pp.

Doğu Karadeniz’deki Kara Midyenin (Mytilus galloprovincialis Lamarck, 1819) Amino Asit ve Yağ Asidi Kompozisyonunun Mevsimsel Değişiminin Belirlenmesi

Year 2017, Volume: 17 Issue: 1, 17 - 28, 25.02.2017

Serkan Koral Bahtiyar Süleyman

https://doi.org/10.17693/yunusae.v17i26557.274790

Abstract

Bu çalışmada, Doğu
Karadeniz Bölgesi’ndeki kara midyenin mevsime bağlı olarak amino asit ve yağ
asidi kompozisyonundaki değişimler incelenmiştir. Doğu Karadeniz Bölgesinde
toplam 12 istasyondan tüplü ve serbest dalış yöntemi ile örneklemeler
yapılmıştır. Kara midyenin; ilkbahar, yaz, sonbahar ve kış mevsimlerinde toplam
amino asit miktarları sırası ile 13272,13, 14252,13, 17472,13 ve 12548,88
mg/100 gr olarak tespit edilmiştir. Toplam esansiyel amino asit miktarının
mevsimsel ortalamaları sırası ile 6605,27, 6520,13, 6825,13 ve 5186,13 mg/100g
ve toplam esansiyel olmayan amino asit miktarlarının mevsimsel ortalamaları ise
6666,88, 7732,00, 10647,00 ve 7362,75 mg/100g olarak bulunmuştur. Çalışma
sonuçlarına göre 150 g midye eti tüketilmesi günlük lösin ve lisin miktarını
karşılamaya yeterlidir. Doymuş yağ asidi (DYA) grubunda palmitik ve stearik yağ
asitlerinin yıllık genel ortalaması sırası ile % 19,62 (287,30 mg/100 g), % 4,46
(64,32 mg/100g) olarak bulunmuştur. Bütün mevsimlerde tekli doymamış yağ asidi
(TDYA) içerisinde en fazla miktara eikosenoik asit (% 6,39) ikinci sırada ise
oleik asit (% 4,53) sahip olmuştur. Toplam çoklu doymamış yağ asidi (ÇDYA)
miktarlarına mevsimsel bazda bakıldığında en düşük miktar yaz (% 45,66), en
yüksek miktar ise ilkbahar (% 50,98) mevsiminde tespit edilmiştir. EPA ve DHA
miktarları ise ÇDYA benzer bir seyir izlemiştir. Kara midye etinin EPA ve DHA
yönünden zengin bir omega-3 kaynağı olduğu bulunmuştur.

Keywords

Kara midye Yağ asidi Amino asit Doğu Karadeniz

References

  • Alpbaz, A. 1993. Bivalve and crustacean culture. E.Ü. Su Ür. Fak. Yay., İzmir: 26-82.
  • Dernekbaşı, S., Öksüz, A., Çelik, Y.M., Karayücel, İ. ve Karayücel, S. 2015. The fatty acid composition of cultured mussels (Mytilus galloprovincialis Lamarck 1819) in offshore longline system in the Black Sea. Journal of Aquaculture & Marine Biology, 2(6): 46-53.
  • Erkan, N. 2013. Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences.com 7(2): 194-208. doi:10.3153/jfscom.2013020
  • Fuentes, A., Fernández-Segovia, I., Escriche, I.ve Serra, J.A. 2009. Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins, Food Chemistry 112, 95-302.
  • Hwang, D.F., Chen, T.Y., Shiou, C.Y., ve Jeng, S.S. 2000. Seasonal variation of free amino-acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fisheries Science, 66: 1123-1129.
  • Koral, S. ve Süleyman, B. 2016. Doğu Karadeniz Bölge’sindeki kara midyenin (Mytilus galloprovincialis Lamarck, 1819) mevsimsel olarak biyokimyasal kompozisyonundaki değişimin belirlenmesi. Yunus Araştırma Bülteni, 3: 243-253 doi: 10.17693/yunus.72851.
  • Lauritzen L., Hansen H.S., Jorgensen M.H. ve Michaelsen K.F. 2001. The essentially of long chain n-3 fatty acids in relation to development and function and brain and retina. Progress in Lipid Research, 40: 1–94.
  • Okumus, I. ve Stirling, H.P. 1998. Seasonal variations in the meatweight, condition index and biochemical composition of mussels (Mytilus edulis L.) in suspended culture in two Scottish Sea lochals. Aquaculture, 159: 261–294.
  • Orban, E., Di Lena, G., Nevigato, T., Casini, I., Marzetti, A. ve Caproni, R. 2002. Seasonal changes in meat content, condition index and chemical composition of mussels (Mytilus galloprovincialis) cultured in two different Italian sites. Food Chemistry, 77: 57-65
  • Sokal, R.R. ve Rohlf, F.J. 1987. Introduction to Biostatistics. 2nd ed., W.H. Freeman and Company, New York, 349 pp.
  • Tufan, B., Koral, S. ve Köse, S. 2011. Changes during fishing season in the fat content and fatty acid profile of edible muscle, liver and gonads of anchovy (Engraulis encrasicolus) caught in the Turkish Black Sea, International Journal of Food Science and Technology, 46: 800–810.
  • Tufan, B., Koral S. ve Kose, S. 2013. The variations in proximate chemical composition and fatty acid profile in different parts of the thornback ray (Raja clavata) caught from Black Sea, Turkey. Journal of Aquatic Food Product Technology, 22: 83-95.
  • Turan, H., Kaya, Y. ve Sönmez, G.,- 2006. Balık etinin besin değeri ve insan sağlığındaki yeri. Ege Üniversitesi Su Ürünleri Dergisi 23: 505-508.
  • URL-1, 2016. http://www.turkomp.gov.tr/food/95?pf (giriş 15 Eylül 2016).
  • Varlık, C., Erkan, N., Özden, Ö., Mol, S. ve Baygar, T. 2004. Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi Yayın No: 4465, İstanbul: 4-45.
  • Vernocchi, P., Maffei, M., Lanciotti, R., Suzzi, G. ve Gardini, F. 2007. Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy). Food Control, 18: 1575-1583.
  • Weihrauch, J.L., Posati, L.P., Anderson, B.A. ve Exler, J. 1975. Lipid conversion factors for calculating fatty acid contents of foods, Journal of the American Chemists’ Society, 54: 36-40.
  • WHO, 2002. Protein and amino acid requirments in human nutrition. WHO Technical Report Series No: 935. Geneva, Switzerland, 284 pp.
There are 18 citations in total.

Details

Journal Section Research Articles
Authors

Serkan Koral

Bahtiyar Süleyman This is me

Publication Date February 25, 2017
Published in Issue Year 2017 Volume: 17 Issue: 1

Cite

APA Koral, S., & Süleyman, B. (2017). Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea. Aquaculture Studies, 17(1), 17-28. https://doi.org/10.17693/yunusae.v17i26557.274790
AMA Koral S, Süleyman B. Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea. AquaST. February 2017;17(1):17-28. doi:10.17693/yunusae.v17i26557.274790
Chicago Koral, Serkan, and Bahtiyar Süleyman. “Determination of Seasonal Variation of Amino Acid and Fatty Acid Composition of Mediterranean Mussel (Mytilus Galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea”. Aquaculture Studies 17, no. 1 (February 2017): 17-28. https://doi.org/10.17693/yunusae.v17i26557.274790.
EndNote Koral S, Süleyman B (February 1, 2017) Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea. Aquaculture Studies 17 1 17–28.
IEEE S. Koral and B. Süleyman, “Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea”, AquaST, vol. 17, no. 1, pp. 17–28, 2017, doi: 10.17693/yunusae.v17i26557.274790.
ISNAD Koral, Serkan - Süleyman, Bahtiyar. “Determination of Seasonal Variation of Amino Acid and Fatty Acid Composition of Mediterranean Mussel (Mytilus Galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea”. Aquaculture Studies 17/1 (February 2017), 17-28. https://doi.org/10.17693/yunusae.v17i26557.274790.
JAMA Koral S, Süleyman B. Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea. AquaST. 2017;17:17–28.
MLA Koral, Serkan and Bahtiyar Süleyman. “Determination of Seasonal Variation of Amino Acid and Fatty Acid Composition of Mediterranean Mussel (Mytilus Galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea”. Aquaculture Studies, vol. 17, no. 1, 2017, pp. 17-28, doi:10.17693/yunusae.v17i26557.274790.
Vancouver Koral S, Süleyman B. Determination of Seasonal Variation of Amino acid and Fatty acid Composition of Mediterranean Mussel (Mytilus galloprovincialis Lamarck, 1819 ) in the Eastern Black Sea. AquaST. 2017;17(1):17-28.