Seasonal changes in proximate composition of some fish species from the Black Sea

Bu çalışmada, Türkiye’deki toplam deniz balıkçılığı üretiminin yaklaşık %25’ini oluşturan dört balık türünün (istavrit, zargana, altınbaş kefal ve tirsi) besin kompozisyonu avlanma sezonunda (ekim ve mart ayları arasında) altı ay boyunca aylık olarak incelenmiştir. Çalışılan balık türleri arasında; istavrit, zargana ve altınbaş kefalin protein miktarı Aralık ayına kadar %35’e kadar artmış ancak daha sonra ocak ayında %30’a kadar ciddi bir düşüş göstermiştir. İstavrit ve zargananın yağ miktarı da aralık ayına kadar artmış ancak ocak ayında ciddi bir düşüş göstermiştir. Çalışılan türlerin protein miktarı aylara göre taze balık ağırlığının %13 ve %19,8’i arasında değişmiştir. En düşük ve en yüksek ortalama protein miktarı sırasıyla %14,8 ile istavritte ve %16,9 ile zarganada tespit edilmiştir. Elde edilen sonuçlar, aralık ayından mart ayına kadar dört ay boyunca, yüksek yağ miktarı nedeniyle tirsinin en yüksek enerjiyi vereceğini göstermektedir. Zargana ve altınbaş kefalin yağ miktarının çalışılan diğer türlere göre daha düşük olduğu belirlenmiştir. Buna bağlı olarak, bu iki türün enerji miktarının düşük ve sırasıyla 479 ve 460 kj/100 g olduğu hesaplanmıştır.

Anahtar Kelimeler:

Alosa sapidissima, Mugil, Türkiye, kimyasal bileşim, enerji değeri, balık üretimi, besin değeri, mevsimsel değişimler, Karadeniz, Trachurus, enerji içeriği, yağ(kompozisyon), balık (gıda), uskumrugiller, protein içeriği, besin analizi

Karadeniz’deki bazı balık türlerinin biyokimyasal kompozisyonundaki mevsimsel değişimler

Nutritional composition of four marine fish species (horse mackerel, garfish, golden mullet, and shad), constitute to 25% of the total marine fish production in Turkey, was examined monthly during the catching season (October through March). Among fish species studied; horse mackerel, garfish, and golden mullet revealed increases in protein up to 35% until December and then a dramatic decrease in January up to 30%. Fat content was also found increasing until December in horse mackerel and garfish, and a sudden decrease was observed in January. Protein content varied between 13.0-19.8% among the species studied on fresh weight basis. The lowest protein content was found to be in horse mackerel, 14.8% and the highest in garfish, 16.9%. The results showed that shad gives the highest energy upon consumption due to high fat content, throughout four months from December to March. Fat content of garfish and golden mullet was found to be low compared to other species studied. Consequently, energy values of these two species were low, 479 and 460 kj/100 g, respectively.

Keywords:

Alosa sapidissima, Mugil, Turkey, chemical composition, energy value, fish production, nutritive value, seasonal variation, Black Sea, Trachurus, energy content, fat, fish, mackerels, protein content, proximate analysis,

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