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

This study aims to examine the nutritional composition (amino acid and fatty acid) and fillet color of commercially produced cultured fish of the Black Sea. All fish species [(sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), turbot (Scophthalmus maximus), and large rainbow trout (Oncorhyn...

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Bibliographic Details
Published in:Marine Science and Technology Bulletin
Main Author: KAYA ÖZTÜRK, Dilara
Format: Article in Journal/Newspaper
Language:English
Published: Adem Yavuz SÖNMEZ 2022
Subjects:
Black Sea;nutrient composition;fatty acid;amino acid;fillet color
Gıda Bilimi ve Teknolojisi
Food Science and Technology
Balıkçılık
Fisheries
Scophthalmus maximus
Turbot
Online Access:https://dergipark.org.tr/tr/pub/masteb/issue/69184/1195335
https://doi.org/10.33714/masteb.1195335
Description
Summary:This study aims to examine the nutritional composition (amino acid and fatty acid) and fillet color of commercially produced cultured fish of the Black Sea. All fish species [(sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), turbot (Scophthalmus maximus), and large rainbow trout (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 (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.

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