MAÜ GCRIS Standart veritabanının içerik oluşturulması ve kurulumu Research Ecosystems (https://www.researchecosystems.com) tarafından devam etmektedir. Bu süreçte gördüğünüz verilerde eksikler olabilir.
 

Effects of Cooking Mahi-Mahi (coryphaena Hippurus) Fish Fillets With Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition

Simple item page
dc.authorscopusid59532722200
dc.authorscopusid6603239823
dc.authorscopusid56473456600
dc.contributor.authorAkgul, N.
dc.contributor.authorBashan, M.
dc.contributor.authorKacar, S.
dc.date.accessioned2025-02-15T19:37:08Z
dc.date.available2025-02-15T19:37:08Z
dc.date.issued2024
dc.departmentArtuklu Universityen_US
dc.department-temp[Akgul, N.] Dicle Univ, Inst Sci, Dept Biol, TR-21280 Diyarbakir, Turkiye; [Bashan, M.] Dicle Univ, Fac Sci, Dept Biol, TR-21280 Diyarbakir, Turkiye; [Kacar, S.] Mardin Artuklu Univ, Fac Hlth Sci, Dept Nutr & Dietet, TR-47100 Mardin, Turkiyeen_US
dc.description.abstractIn this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4 omega 6, 20:5 omega 3, 22:5 omega 3, 22:6 omega 3, Sigma SFA and Sigma omega-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1 omega 9, 18:2 omega 6 and Sigma omega-6 PUFA were found to be low. The omega-3/omega-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6 omega 3, & sum;PUFA and & sum;omega-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the omega-3/omega-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets.en_US
dc.description.provenanceSubmitted by GCRIS Admin (gcris@artuklu.edu.tr) on 2025-02-15T19:37:08Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2025-02-15T19:37:08Z (GMT). No. of bitstreams: 0 Previous issue date: 2024en
dc.description.sponsorshipScientific Research Project of Dicle University [DUAPK- FBE.21.019]en_US
dc.description.sponsorshipThis research was financially supported by the Scientific Research Project of Dicle University [DUAPK- FBE.21.019] .en_US
dc.description.woscitationindexScience Citation Index Expanded
dc.identifier.citationcount0
dc.identifier.doi10.3989/gya.0642241.2188
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85216283580
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.0642241.2188
dc.identifier.urihttps://hdl.handle.net/20.500.12514/6148
dc.identifier.volume75en_US
dc.identifier.wosWOS:001412630800004
dc.identifier.wosqualityQ3
dc.language.isoesen_US
dc.publisherConsejo Superior investigaciones Cientificas-csicen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCooking Methodsen_US
dc.subjectFatty Aciden_US
dc.subjectMahi-Mahien_US
dc.subjectPhospholipiden_US
dc.subjectTriacylglycerolen_US
dc.subjectVegetable Oilsen_US
dc.subjectOmega-3/Omega-6en_US
dc.titleEffects of Cooking Mahi-Mahi (coryphaena Hippurus) Fish Fillets With Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Compositionen_US
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu