Fatty Acid Composition of Commercial Smoked Salmon Products

Authors : Mustafa Durmuş, Ibrahim Kara

Pages : 39-48

Doi:10.52998/trjmms.1372161

View : 98 | Download : 140

Publication Date : 2024-03-18

Article Type : Research Paper

Abstract :In this study, the fatty acid composition of smoked salmon fillets sold in grocery stores in Türkiye was investigated. Gas chromatography (GC) was used to determine fatty acid composition from extracted lipid. The main saturated fatty acids observed in smoked salmon samples were myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0); monounsaturated fatty acids were palmitoleic acid (C16:1), oleic acid (C18:1n9), and vaccenic acid (C18:1n7); polyunsaturated fatty acids (PUFA) were linoleic acid (C18:2n6), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). Among the monounsaturated fatty acids, oleic acid was found to be the fatty acid with the highest value. Oleic acid amounts were found to vary between 27.22% and 35.52%. PUFA values in smoked salmon fillet groups were determined as 27.77%, 27.49%, 32.94% and 30.62%. The highest EPA value was determined in F1 group with 4.29% and the lowest value was determined in F2 group with 2.07%. DHA amounts were between 11.74% and 6.22%. The ratio of Σn6/Σn3 was between 0.80 (F4 group) and 1.16 (F2 group). As a result, it was concluded that the smoked fish fillets examined had high nutritional quality in terms of fatty acids. Among the groups, especially F3 and F4 groups were found to have rich content in terms of PUFA and Σn3 values.
Keywords : Tütsüleme, yağ aside profili, PUFA, gaz kromatografisi