Journal
FOOD CHEMISTRY
Volume 108, Issue 2, Pages 689-694Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.10.080
Keywords
carp; Cyprinus carpio; fatty acid composition; seasonal variations; Beysehir Lake
Ask authors/readers for more resources
The muscle lipid and fatty acid composition of carp, Cyprinus carpio in Beysehir Lake the largest freshwater lake in Turkey, was determined. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in Beysehir Lake, were found to be higher than those of saturated fatty acids (SFA) in spring, summer and autumn and also the monounsaturated fatty acids (MUFA) in spring and summer. Palmitic acid was the major SFA (14.6-16.6%) in all seasons. Oleic acid was identified as the major MUFA (15.1-20.3%). Docosahexaenoic acid (DHA) was the major PUFA in summer and winter, whereas linoleic acid (LA) was the major PUFA in spring and autumn. The percentages of total omega 3 fatty acid were higher than those of total omega 6 fatty acid in the fatty acid composition of carp in winter. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by feeding period and seasons. (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available