Determination of seasonal variation in the meat quality and biochemical composition of sea snail (Rapana venosa, Valenciennes, 1846 ) from the Eastern Black Sea region

In this study, seasonal variations in biochemical composition and meat quality of sea snail captured commercially in the Eastern Black Sea Region were investigated.,Percentage of meat yield of sea snail was observed higher in summer and autumn than spring and winter. General average of the four seasons were determined as 19.50 %. Significant variation in the amounts of dry matter, crude ash, crude protein and crude fat were occurred depending on seasons and stations. The general average values foa all seasons were accounted as 24.69 %, 2.29 %, 16.43 % and 0.58 %, respectively. Total amino acid contents for spring, summer, autumn and winter were detected as 16370.86, 17203.50, 17793.25 and 16330.73 mg/100 gr, respectively. Seasonal average values of total essential amino acid amounts were accounted as 7447.76, 7123.38, 7733.25 and 7223.63 mg/100g and total non-essential amino acid contents 8923.10, 10080.13, 10060.00, 9107.10 mg/100g, respectively. Annual general average values of palmitic and stearic acids of saturated fatty acid (SFA) groups in fatty acids were found as 11.47 % (30.30 mg/100 g) and 12.49 % (32.53 mg/100g), respectively. Amongst monounsaturated fatty acids (MUFA) groups the highest value was observed for was belonging to heneicosanoic acid (15.78 %) followed by oleic acid (2.51%). The lowest total polyunsaturated fatty acid (ΣPUFA) was found in summer (42.00 %) and the highest in winter (48.43 %). Eicosapentaenoic Acid (EPA) values showed a similar trend with PUFA values while Docosahexaenoic Acid (DHA) values showed opposite situation.