| Estımatıon Of The Proxımate Composıtıon Of Fısh Roe Sellıng In Istanbul Market
Fish roe is a delicat and special food and it is very delicious and expensive. Since it is very popular all over the world; it became one of the main tastes of the special dinners. The most popular type of fish roe is the black "caviar" which is the roe of sturgeon. There are many types of it selling in different prices. Beluga, Imperial and Asetra are the main types of black caviar. Red roe and waxed mullet roes are the other well-known products.
The aim of this study was to estimate the proximate amino acid and fatty acid compositions of fish roe selling in istanbul market. Beluga, Imperial, Asetra, red roe and waxed mullet roes were obtained from three different shops, in old bazaar which is very important place for the caviar trade of İstanbul. Protein, ash, lipid, moisture, fatty acid and aminoacid analyses of these samples were done`,carbonhydrate and energy values were calculated.
The results of these analyses showed that, the protein, ash, moisture,lipid and fatty acid compositions of three different types of black caviar were similar. The moisture content of waxed mullet roe was lower;while lipid and energy contents were higher then the others. This is the result of the different type of processing. Red roe had
higher ash and lower lipid contents than the other types of roe.Energy values of Beluga,Imperial,Asetra and red roes were about 300 kcal /100 g for waxed mullet roe.
It was determined that all roe samples contain high amounts of glutamic acid, lysine, aspartik acid and serine. Tryptophan was the most important amioacid for Impreial caviars. They also contain C16:0 Palmitik, C18:1 n-9 cis Oleic and C22:6 n-3 cis Palmiteloic. Red roe samples include high amounts of C20:5 n-3 cis-5,8,11,14,14 Eicosapentaenoic. It was also determined that; waxed mullet roe include higher C16:1 Palmitoleic but lower C16:0 Palmitic than the other samples.
Dostları ilə paylaş: |
