Title Determination of Some Food Components according to Length groups & Sex of Freshwater
Authors Şengül BİLGİN, Levent İZCİ, Ali GÜNLÜ, Yıldız BOLAT, Abdullah DİLER
Abstract In this study, meat yield, chemical composition and fatty acid component analysis were done after separating as to length and sex on fresh and boiled freshwater crayfi sh which caught in Eğirdir Lake. Meat yield were found higher determined in male freshwater crayfi sh than females except for 9-9.9cm length groups. The higher crude fats were determined in fresh crayfi sh than boiled crayfi sh. Both crude ash and protein contents were determined untidy changes. The highest ash value was determined on 12-13.9cm female groups. Results of fatty acid analysis; palmitic acid (C16:0), stearic acid (C18:0) from saturated fatty acid, palmitoleic acid (C16:1), oleic acid (C18:1 ω-9), linoleic acid (C18:2 ω-6), linolenic acid (C18:3 ω-3) and docosahexaenoic acid (DHA) (C22:6 ω-3) from unsaturated fatty acid were determined for freshwater crayfi sh. It has been found that according to length groups, the changes of palmitic acid, stearic acid and DHA values were unsignifi cant statistically in fresh water crayfi sh but palmitoleic acid, oleic acid, linoleic acid and linolenic acid ratio were signifi cant (P<0.05).
Keywords Astacus leptodactylus, food component, length group
Journal BIBAD - Research Journal of Biological Sciences
Issue Issue 2
Page 57-62
Year 2008
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