AI Summary & Key Takeaways
AI InsightThe results demonstrated significant seasonal variations in the levels of total saturated fatty acids (ΣSFA), monounsaturated fatty acids (ΣMUFA) and polyunsaturated fatty acids (ΣPUFA) in the fish (p<0.05).
📌 3 Key Takeaways
Abstract
The biochemical composition of fish differs according to seasons and habitat. This study aims to compare seasonal variations in the fatty acid composition of garfish (Belone euxini), Mediterranean horse mackerel (Trachurus mediterraneus) and red mullet (Mullus barbatus), commercially caught from different zones of Eastern Black Sea of Turkey. The results demonstrated significant seasonal variations in the levels of total saturated fatty acids (ΣSFA), monounsaturated fatty acids (ΣMUFA) and polyunsaturated fatty acids (ΣPUFA) in the fish (p<0.05). The highest percentage of omega-3 and ΣPUFA fatty acids were observed in autumn for red mullet and Mediterranean horse mackerel, while the highest values of these fatty acids were found in spring for garfish. The highest eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) levels were obtained for garfish and the lowest for red mullet. Significant seasonal variations were also observed among the three-fish species in values of fatty acids expressed as mg/100g in the edible portion (p<0.05). Considering, the highest levels of EPA+DHA, only 145 g of garfish is found enough to meet the weekly requirement of EPA+DHA for winter; although, consumption of approximately 431 g of edible muscle is required for red mullet to meet the same requirement. About 295 g edible muscle of Mediterranean horse mackerel was needed to meet the requisite amount of nutrients in summer. Therefore, this study implies that garfish has a better nutritional value for human consumption due to higher contents of EPA+DHA compared to other two species.