Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)

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dc.authoridOrmanci, Hasan Basri/0000-0003-3136-9196
dc.contributor.authorColakoglu, Fatma Arik
dc.contributor.authorOrmanci, Hasan Basri
dc.contributor.authorCakir, Fikret
dc.date.accessioned2025-01-27T20:14:56Z
dc.date.available2025-01-27T20:14:56Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effects of different processing methods (marinated and smoked) on proximate compositions and fatty acids of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias) were investigated. Total lipid content was 3.39% in thornback ray and 5.90% in spiny dogfish. The lipids of raw fish consisted mainly of polyunsaturated fatty acids in thornback ray and saturated fatty acid in spiny dogfish. The n-3/n-6 ratio of thornback ray (3.78) was higher compared to spiny dogfish (2.87). After processing, water content decreased significantly while crude protein, lipid, and ash contents increased in both fishes. In general, processing techniques significantly (p < 0.05) affected fatty acid fractions; in both species, SFA content increased, MUFA and PUFA content decreased. In addition, after processing n-3/n-6 ratios increased although total n-3 and n-6 contents decreased. The results indicated that heat treatment and acidic medium during processing had considerable affects on the proximate and fatty acid composition of the final products. Marinated and smoked products prepared from both fish species offer a balanced fatty acid composition for human nutrition. In terms of fresh and processed products, while the spiny dogfish appears to have a higher PUFA content, the thornback ray is a richer source of EPA + DHA.
dc.identifier.doi10.1007/s00217-011-1477-x
dc.identifier.endpage1075
dc.identifier.issn1438-2377
dc.identifier.issue6
dc.identifier.scopus2-s2.0-79957504240
dc.identifier.scopusqualityQ1
dc.identifier.startpage1069
dc.identifier.urihttps://doi.org/10.1007/s00217-011-1477-x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21241
dc.identifier.volume232
dc.identifier.wosWOS:000290937100018
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectThornback ray
dc.subjectSpiny dogfish
dc.subjectMarinating
dc.subjectSmoking
dc.subjectProximate composition
dc.subjectFatty acid composition
dc.titleEffect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)
dc.typeArticle

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