Analysis of Lipid Classes and the Fatty Acid Composition of Fresh and the Salted Fish, Alburnus Tarichi
| dc.contributor.author | Kizmaz, Veysi | |
| dc.date.accessioned | 2025-02-15T19:38:40Z | |
| dc.date.accessioned | 2025-09-17T14:28:18Z | |
| dc.date.available | 2025-02-15T19:38:40Z | |
| dc.date.available | 2025-09-17T14:28:18Z | |
| dc.date.issued | 2022 | |
| dc.description | Kizmaz, Veysi/0000-0002-7864-5912 | en_US |
| dc.description.abstract | This study was carried out to determine the distribution of total, phospholipid and triacylglycerol fatty acid composition in salted and fresh fish of pearl mullet. Fatty acid analyses were performed in muscle tissues of the fish samples. Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), Omega-3 (n-3), Omega-6 (n-6) which are important for health, were determined in the analyses. The distribution of total and TAG fatty acids in males and females was similar. It was determined that the changes were in the Phospholipid. N-3/n-6 ratio showed a similar distribution in both female and male individuals. In particular, the results obtained may benefit the fisheries industry, nutritionists and researchers, as the nutritional value of the fish is high. | en_US |
| dc.identifier.doi | 10.1080/23311932.2022.2126052 | |
| dc.identifier.issn | 2331-1932 | |
| dc.identifier.scopus | 2-s2.0-85138556146 | |
| dc.identifier.uri | https://doi.org/10.1080/23311932.2022.2126052 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis Ltd | en_US |
| dc.relation.ispartof | Cogent Food & Agriculture | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Fish and Health | en_US |
| dc.subject | Nutrition | en_US |
| dc.subject | Phospholipid | en_US |
| dc.subject | Triacylglycerol | en_US |
| dc.title | Analysis of Lipid Classes and the Fatty Acid Composition of Fresh and the Salted Fish, Alburnus Tarichi | en_US |
| dc.title | Analysis of Lipid Classes and the Fatty Acid Composition of Fresh and the Salted Fish, Alburnus Tarichi | |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | Kizmaz, Veysi/0000-0002-7864-5912 | |
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| gdc.coar.type | text::journal::journal article | |
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| gdc.description.department | Artuklu University | en_US |
| gdc.description.departmenttemp | [Kizmaz, Veysi] Mardin Artuklu Univ, Vocat Higher Sch Healthcare Studies, Med Lab Tech, TR-47000 Mardin, Turkey | en_US |
| gdc.description.issue | 1 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q3 | |
| gdc.description.volume | 8 | en_US |
| gdc.description.woscitationindex | Science Citation Index Expanded | |
| gdc.description.wosquality | Q2 | |
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| gdc.oaire.keywords | nutrition | |
| gdc.oaire.keywords | S | |
| gdc.oaire.keywords | Fish and health | |
| gdc.oaire.keywords | Agriculture | |
| gdc.oaire.keywords | triacylglycerol | |
| gdc.oaire.keywords | TP368-456 | |
| gdc.oaire.keywords | phospholipid | |
| gdc.oaire.keywords | Food processing and manufacture | |
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| gdc.oaire.sciencefields | 0404 agricultural biotechnology | |
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| gdc.virtual.author | Kızmaz, Veysi | |
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