Proximate Composition, Fatty Acid and Amino Acid Profiles of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) Fillets from İskenderun Bay in The North-Eastern Mediterranean Sea

• DOI: 10.15832/ankutbd.753691
• Publication Date: 2021-11-13T13:53:40Z
• Authors: Hatice Asuman YILMAZ
• Keywords: Stearic acid; Saturated fatty acid

The present study aims to determine the proximate, fatty acid and amino profiling of consumed fresh narrow-barred Spanish mackerel (Scomberomorus commerson). Landed fish were freshly sampled (total length 33.7-48.7 cm weight 617-1260 g) from Yumurtalık Bay (north-eastern Mediterranean Sea) in Turkey during January, February March. protein values highest January (22.89%) while lowest (21.38%) March (21.73%). Lipid ash not significantly differencing among sampling time. data revealed that saturated found higher than polyunsaturated monounsaturated values. In general, fillets abundant palmitic (C16:0), stearic (C18:0), oleic (18:1n-9) docosapentaenoic (C22:6n-3; DHA) values, regardless months. DHA value was recorded as 315.08 mg 100g-1 it increased 327.55 samples. A total 16 acids determined fillets. Compared with other essential acids, concentration lysine leucine be fillet. At same time, lower rates tryptophan detected examined samples for all Consequently, this shows a finfish (commercially valuable) north-eastern Sea has precious nutritional protein, period. This can recommended terms profile completely nutritious human well organisms’ dietary requirements.