The effects of different fishing seasons on the fatty acids composition of red mullet (Mullus barbatus L., 1758) captured from İskenderun Bay

ABSTRACTMSc THESISTHE EFFECTS OF DIFFERENT FISHING SEASONS ON THE FATTYACIDS COMPOS TON OF RED MULLET (Mullus barbatus L., 1758)CAPTURED FROM ISKENDERUN BAYSolmaz KUZUDEPARTMENT OF FISHERIESTHE INSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor: Prof. Dr. Abdurrahman POLATYear: 2005, Pages: 39Jury: Prof. Dr. Abdurrahman POLATAssoc. Prof. Dr. Nuri BAŞUSTAAssist. Prof. Bahar TOKURThe effects of different fishing seasons on proximate and fatty acidscomposition of red mullet (Mullus barbatus L., 1758), captured from Iskenderun Baywere investigated. It was found that the protein content of red mullet fillets inautumn, winter and spring seasons were 18,97%, 17,90%, 20,43%, respectively andlipid content were 5,76%, 5,33% and 3,68%, respectively. The major fatty acids ofred mullet fillets in all groups were palmitic acid, stearic acid, oleic acid, palmitoleicacid, eicosapentaenoic acid and docosahexaenoic acid. The DHA contents werefound as 10,89% spring, 8,25% in winter and 4,36% in autumn. The EPA contentswere found as 7,93% in autumn, 4,59% in winter and 4,56% in spring. The presentstudy suggests that the daily consumption of 100 g or monthly consumption of 1 kgof red mullet captured in autumn, winter and spring could meet people?s requirementof in EPA+DHA fatty acids.Key Words: Mullus barbatus, Seasonal changes, Proximate, Fatty acids.I