Publication Date:
2021-06-26
Description:
Fatty acid composition of fish changes according to season,the catching area, the size, the sexuality, the physiological condition and the quantity of fat. The fatty acid composition was evaluated according to size and thecatching season of anchovies Engraulis encrasicolus (L.1758). It was observed that polyunsaturated fatty acidsincreasmed to highest level and saturated fatty acids decreased to lowest level in March. On the other hand, inApril, it was observed that the saturated fatty acids increased to its highest level, monounsaturated fatty acidsdecreased to its lowest level.
Description:
Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010.
Keywords:
Chemistry
;
Fisheries
;
chemical analysis
;
food chain
;
biological parameters
;
anchovy
;
Engraulis encrasicolus
Repository Name:
AquaDocs
Type:
article
,
FALSE
Format:
application/pdf
Format:
application/pdf
Format:
150-154
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