Proximate Composition,Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region,Black Sea |
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| Authors: | Hülya Turan Yalçin Kaya M Emin Erdem |
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| Institution: | 1. Department of Fishing and Processing Technology , Faculty of Fisheries, University of Sinop , Sinop, Turkey turahulya@gmail.com;3. Department of Fishing and Processing Technology , Faculty of Fisheries, University of Sinop , Sinop, Turkey |
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| Abstract: | Proximate composition, cholesterol, and fatty acid content of brown shrimp (Crangon crangon L. 1758) harvested from the Sinop region of the Black Sea in Turkey was determined. Crude protein, lipid, moisture, and ash contents were 18.47 ± 0.09 g/100 g, 0.95 ± 0.05 g/100 g, 79.21 ± 0.01 g/100 g, and 1.39 ± 0.01 g/100 g, respectively. Cholesterol content was 173.56 ± 0.24 mg/100 g. Fatty acid composition was 33.04% saturated (SFAs), 22.17% monounsaturated (MUFAs), and 29% polyunsaturated (PUFAs). Among the SFAs, palmitic acid (C16:0) was predominant at 20.69% of the total fatty acid composition. Oleic acid (C18:1) was the predominant MUFA (14.25%), and the highest PUFAs were eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), contributing 41% and 32% to the total PUFA content of the lipids, respectively. Thrombogenicity (TI) and atherogenicity (AI) index values were 0.31 and 1.34, respectively. The highest essential amino acids were leucine, lysine, valine, and isoleucine; while the highest levels of non-essential amino acids were aspartic acid, glutamic acid, glycine, and alanine, respectively. |
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| Keywords: | shrimp Crangon crangon proximate analysis fatty acids amino acids cholesterol |
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