Nutrient Quality of Cultured Fish Species in the Black Sea: Evaluation of Fatty Acids, Amino Acids and Fillet Colors

Authors : Dilara KAYA ÖZTÜRK

Pages : 501-514

Doi:10.33714/masteb.1195335

View : 18 | Download : 7

Publication Date : 2022-12-31

Article Type : Research Paper

Abstract :This study aims to examine the nutritional composition insert ignore into journalissuearticles values(amino acid and fatty acid); and fillet color of commercially produced cultured fish of the Black Sea. All fish species [insert ignore into journalissuearticles values(sea bass insert ignore into journalissuearticles values( Dicentrarchus labrax );, sea bream insert ignore into journalissuearticles values( Sparus aurata );, turbot insert ignore into journalissuearticles values( Scophthalmus maximus );, and large rainbow trout insert ignore into journalissuearticles values( Oncorhynchus mykiss );] were collected from the Black Sea’s aquaculture sites in 2020. Total amino acid values of fillets were listed as sea bream>turbot>large rainbow trout>sea bass fillet. The highest omega-3/omega-6 ratio was in turbot fillets, and the highest omega-6/omega-3 ratio was in sea bass and sea bream fillets insert ignore into journalissuearticles values(p<0.05);. Consequently, it was concluded that the fish cultured from the Black Sea have excellent nutritional values, including high amounts of unsaturated fatty acids and appropriate amounts of essential amino acids and the cultured fish in the Black Sea are of good quality, nutritious and beneficial for human consumption.
Keywords : Black Sea, nutrient composition, fatty acid, amino acid, fillet color