A study on changed of lipid at the fishes practiced different process techniques

A STUDY ON CHANGED OF LİPİD AT THE FISHES PRACTICED DIFFERENTPROCESS TECHNIQUESABSTRACTIn this research, rainbow trout (Oncorhynchus Walbaum 1792),myksissardine(Sardina pilchardus Walbaum 1792), and thornback ray (Raja clavata Linnaeus 1758)are used and freze, smoked, and marination Technologies were carried out on this specieswhich are important and economic in our country. Contetnt of fatty acid of prepared productsand their ratios were determined by using GC-MS. In conclusion, in fishes total twenty fattyacid were found. All of five saturated fatty acids, fifteen unsaturates fatty acids weredetermined. According to results; the most quantity of saturated fatty acis at thornback ray(31,13±0,46), the least quantity at rainbow trout (22,84±0,26) was determined. Unsaturatedfatty acids in rainbow trout 77,16±0,26 with value the highest quantity, in thornback ray68,87±0,46 with value the lowest quantity were found. In processed products saturated fattyacids clearly increasing, while unsaturated fatty acids clearly decreasing. Between variation offresh and processed products was found important as statistical (p<0,05).Key Words : Fish, Fatty Acid, Freze, Smoke, Marination