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volume 48 issue 1 (february 2014) : 83-87,   Doi: 10.5958/j.0976-0555.48.1.018

CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF SCORPION FISH (SCORPAENA PORCUS, LINNAEUS 1758) MUSCLE

Y
Yalçin Kaya*
D
Demet Kocatepe1
1Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop- Turkey
Cite article:- Kaya* Yalçin, Kocatepe1 Demet (2025). CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF SCORPION FISH (SCORPAENA PORCUS, LINNAEUS 1758) MUSCLE. Indian Journal of Animal Research. 48(1): 83-87. doi: 10.5958/j.0976-0555.48.1.018.

ABSTRACT

The scorpion (Scorpaena porcus Linnaeus 1758) fish contained moisture, protein, fat, ash, carbohydrate, 81.76, 15.91, 0.20, 1.57, 0.57%, respectively and energy 67.63 kcal/100g. The essential amino acids content of scorpion was approximately 52% of total amino acids. The dominant amino acids were lysine and glutamic acid. The ratio of essential/non-essential amino acids (E/NE) was calculated as 1.08. The fatty acid composition indicated 53.22% saturated (SFA), 35.07% monounsaturated (MUFA) and 1.75% polyunsaturated (PUFA) fatty acids.  Predominant SFA, MUFA and PUFA were palmitic acid, oleic acid and arachidonic acid, respectively. The major macro and micro elements were potassium, calcium and iron zinc, respectively.

REFERENCES

  1. Adeyeye, E.I. (2009). Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry, 113:43–46.
  2. Aoac (1995). Official methods of analysis, association of official analytical chemists. Gaithersburg, MD, USA.
  3. Aoac (2005). Official Methods of Analysis 18th Ed., Association of Official Analytical Chemists. Gaithersburg, MD, USA.
  4. Aoac (2010). International Official Methods of Analysis, 18th ed., AOAC International, Gaithersburg, MD.http:// www.aoac.org.
  5. Badiani, A., Anfossi, P., Fiorentini, L., Gatta, P.P., Manfredini, M., Nanni, N., Stipa, S. and Tolomelli, B. (1996). Nutritional composition of cultured sturgeon (Acipenser spp.). J Food Comp Anal. 9:171-190.
  6. Bequette, B.J. and Nelson, K. (2006). http://dairy.ifas.ufl.edu/rns/2006/Bequette.pdf.
  7. Bilgin, S. And Çelik, E.S. (2009). Age, growth and reproduction of the black scorpionfish, Scorpaena porcus (Pisces, Scorpaenidae), on the Black Sea coast of Turkey. Journal of Applied Ichthyology. 25(1):55-60.
  8. Boran, G. and Karaçam, H. (2011). Seasonal Changes in Proximate Composition of Some Fish Species from the Black Sea. Turkish Journal of Fisheries and Aquatic Sciences. 11:1-5.
  9. British Nutrition Foundation (Bnf) (1992). Unsaturated fatty acids. Nutritional and physiological significance. Report of British Nutrition Foundation. Chapman and Hall, London.
  10. Chuang, L.T., Bülbül, U., Wen, P.C., Glew, R.H. and Ayaz, F.A. (2012). Fatty acid composition of 12 fish species from the Black Sea. Journal of Food Science. 77(5):512-518.
  11. Clucas, I.J. and Ward, A.R. (1996). Post-harvest fisheries development: a guide to handling, preservation, processing and quality. Natural Resources Institute, UK.
  12. Dickinson, A. (2002). Recommended intakes of vitamins and essential minerals. http://www.crnusa.org/benpdfs/ CRN000benefits_ExecSumm.pdf.
  13. Dimova. N.(2003).Rp-HPLC Analysis of Aminoacids with UV-Detection, Bulgarian Academy of Science, Tome 56:12.
  14. EPA (1994). Method No: 7741A. Selenium (Atomic absorption, gaseous hydride). September 1994. http://www.caslab.com/ EPA-Methods/PDF/EPA-Method-7741A.pdf. New York: Blackie Academic and Professional. pp. 155–192.
  15. Erdem, M.E., Baki, B.and Samsun, S.(2009). Fatty acid and amino acid compositions of cultured and wild Sea Bass (Dicentrarchus labrax L., 1758) from different Regions in Turkey. Journal of Animal and Veterinary Advances. 8(10):1959-1963.
  16. Falch, E., Overrien, I., Solberg, C.and Slizyte, R.(2010). Composition and calories. In: Nollet, L. M. L. – Toldrá, F. (Eds): Seafood and Seafood Product Analysis. Part III (Chapter 16), New York: CRC Press.pp 257-288.
  17. Fao / Who (1973).Energy and protein requirements. Technical report series No: 522. Geneva. Switzerland: WHO. http://www.fao.org/docrep/003/AA040E/AA040E05.htm#ch5.6.
  18. Fao/Who/Unu (2007). Protein and amino acid requirements in human nutrition. Technical report series no: 935. Geneva. Switzerland.
  19. Fao (2012). Fishery and Aquaculture Statistics-2010.FAO yearbook. Food and Agriculture Organization of the United Nations, Rome.
  20. Fish Base (2012). http://fishbase.org/summary/Scorpaena-porcus.html. (Access:10.04.2013).
  21. Gheshlaghi, R., Scharer, J.M., Moo-Young, M. and Douglas, P.L. (2008). Aplication of statistical design for the optimization of amino acid seperation by reverse-phase HPLC, Analytical Biochemistry. 383(1):93-102.
  22. Hathcock, J.N. (2004). Vitamin and mineral safety. 2nd Edition. Council for Responsible Nutrition. http://www.crnusa.org/ safetypdfs/019CRNSafetyPotassium.pdf. (Access: 10.04.2013)
  23. Khalil, I.A. and Khan S. (1995).Protein quality of Asian beans and their wild progenitor, Vigna sublobata (Roxb). Food Chem., 52:327-339.
  24. Iupac (1979). Fifth Edition Method II.D.19.In: Standard Methods for Analysis of Oils, Fats and Derivatives. 6th ed. Oxford: Pergamon Press.pp. 71.
  25. Iwasaki, M. and Harada, R. (1985). Proximate and amino acid composition of the roe and muscle of selected marine species. Food Sci., 50(6):1585-1587.
  26. Koca, H. U. (1997). A research on the determination of some parameters of Scorpion fish (Scorpaena porcus Linnaeus, 1758) caught by bottom nets in the area of Sinop from the vie point of fishery biology. Msc Thesis, Ondokuz Mayis Unv., Science and Eng., Samsun, VII+34p (in Turkish).
  27. Kocatepe, D. and Turan, H.(2012a). Proximate and fatty acid composition of some commercially important fish species from the Sinop Region of Black Sea. Lipids. 47(6):635-641.
  28. Kocatepe, D. and Turan, H. (2012b). Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle. Journal of Food and Nutrition Research. 51(1):33-39.
  29. Ockerman, H. W.(1992). Fishery by-products. In: Fish Processing Technology. Hall, G. M. (Eds.).
  30. Oliveira, A.C.M., Bechtel, P.J., Morey, A., Brenner, K. and Lapis, T.J. (2012). Chemical composition of spiny dog fish (Squalus suckleyi) harvested in Alaska. Journal of Food Processing and Preservation, DOI: 10:1111/jfpp.12008.
  31. Özden, Ö. and Erkan, N. (2008). Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition. 59:545-557.
  32. Reale, A., ZIIno,. M., OttolenghI, F.,PelusI, P., Romeo, V., Condurso, C. and SanfIlIppo, M. (2006). Chemical composition and nutritional value of some marine species from the Egadi Islands. Chemistry and Ecology. 22:173-179.
  33. Rice, R. (2009). Nutritional value of fish oils: In: Rossell, B. (Ed): Fish Oils, Wiley Blackwell, UK. ISBN:978-190522-4- 63-0. p 131-154.
  34. Tanakol, R., Yazici, Z., Sener, E. and Sencer, E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and Marmara Sea. Lipids. 34(3), 291-297.
  35. Tuik (2012). http://www.tuik.gov.tr/VeriBilgi.do?alt_id=47.2012. (Access: 10.04.2013)
  36. Türkmen, M., Türkmen, A., Tepe, Y., Ates, A., Gökkus, K. (2008). Determination of metal contaminations in sea foods from Marmara, Aegean and Mediterranean seas: Twelve fish species. Food Chemistry. 108:794-800.
  37. Uk evm (2003) (Expert Group on Vitamins and Minerals): Safe upper levels for vitamins and minerals. Food Standards Agency. ISBN:1-904026-11-7.2003.p.360.
  38. Zhai, C.K., LU, C.M., Zhang, X.Q., Sun, G.J. and Lorenz, K.J. (2001). Comparative study on nutritional value of Chinese and North American wild rice. J. Food Composition and Analysis. 14: 371-382.
  39. Zhao, F., Zhuang, P., Song, C., Shi, Z. and Zhang, L. (2010). Amino acid and fatty acid composition and nutritional quality of muscle in the pomfret, Pampus punctatissimus. Food Chemistry. 118: 224-227.
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Indian Journal of Animal Research
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    volume 48 issue 1 (february 2014) : 83-87,   Doi: 10.5958/j.0976-0555.48.1.018

    CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF SCORPION FISH (SCORPAENA PORCUS, LINNAEUS 1758) MUSCLE

    Y
    Yalçin Kaya*
    D
    Demet Kocatepe1
    1Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop- Turkey
    Cite article:- Kaya* Yalçin, Kocatepe1 Demet (2025). CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF SCORPION FISH (SCORPAENA PORCUS, LINNAEUS 1758) MUSCLE. Indian Journal of Animal Research. 48(1): 83-87. doi: 10.5958/j.0976-0555.48.1.018.

    ABSTRACT

    The scorpion (Scorpaena porcus Linnaeus 1758) fish contained moisture, protein, fat, ash, carbohydrate, 81.76, 15.91, 0.20, 1.57, 0.57%, respectively and energy 67.63 kcal/100g. The essential amino acids content of scorpion was approximately 52% of total amino acids. The dominant amino acids were lysine and glutamic acid. The ratio of essential/non-essential amino acids (E/NE) was calculated as 1.08. The fatty acid composition indicated 53.22% saturated (SFA), 35.07% monounsaturated (MUFA) and 1.75% polyunsaturated (PUFA) fatty acids.  Predominant SFA, MUFA and PUFA were palmitic acid, oleic acid and arachidonic acid, respectively. The major macro and micro elements were potassium, calcium and iron zinc, respectively.

    REFERENCES

    1. Adeyeye, E.I. (2009). Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry, 113:43–46.
    2. Aoac (1995). Official methods of analysis, association of official analytical chemists. Gaithersburg, MD, USA.
    3. Aoac (2005). Official Methods of Analysis 18th Ed., Association of Official Analytical Chemists. Gaithersburg, MD, USA.
    4. Aoac (2010). International Official Methods of Analysis, 18th ed., AOAC International, Gaithersburg, MD.http:// www.aoac.org.
    5. Badiani, A., Anfossi, P., Fiorentini, L., Gatta, P.P., Manfredini, M., Nanni, N., Stipa, S. and Tolomelli, B. (1996). Nutritional composition of cultured sturgeon (Acipenser spp.). J Food Comp Anal. 9:171-190.
    6. Bequette, B.J. and Nelson, K. (2006). http://dairy.ifas.ufl.edu/rns/2006/Bequette.pdf.
    7. Bilgin, S. And Çelik, E.S. (2009). Age, growth and reproduction of the black scorpionfish, Scorpaena porcus (Pisces, Scorpaenidae), on the Black Sea coast of Turkey. Journal of Applied Ichthyology. 25(1):55-60.
    8. Boran, G. and Karaçam, H. (2011). Seasonal Changes in Proximate Composition of Some Fish Species from the Black Sea. Turkish Journal of Fisheries and Aquatic Sciences. 11:1-5.
    9. British Nutrition Foundation (Bnf) (1992). Unsaturated fatty acids. Nutritional and physiological significance. Report of British Nutrition Foundation. Chapman and Hall, London.
    10. Chuang, L.T., Bülbül, U., Wen, P.C., Glew, R.H. and Ayaz, F.A. (2012). Fatty acid composition of 12 fish species from the Black Sea. Journal of Food Science. 77(5):512-518.
    11. Clucas, I.J. and Ward, A.R. (1996). Post-harvest fisheries development: a guide to handling, preservation, processing and quality. Natural Resources Institute, UK.
    12. Dickinson, A. (2002). Recommended intakes of vitamins and essential minerals. http://www.crnusa.org/benpdfs/ CRN000benefits_ExecSumm.pdf.
    13. Dimova. N.(2003).Rp-HPLC Analysis of Aminoacids with UV-Detection, Bulgarian Academy of Science, Tome 56:12.
    14. EPA (1994). Method No: 7741A. Selenium (Atomic absorption, gaseous hydride). September 1994. http://www.caslab.com/ EPA-Methods/PDF/EPA-Method-7741A.pdf. New York: Blackie Academic and Professional. pp. 155–192.
    15. Erdem, M.E., Baki, B.and Samsun, S.(2009). Fatty acid and amino acid compositions of cultured and wild Sea Bass (Dicentrarchus labrax L., 1758) from different Regions in Turkey. Journal of Animal and Veterinary Advances. 8(10):1959-1963.
    16. Falch, E., Overrien, I., Solberg, C.and Slizyte, R.(2010). Composition and calories. In: Nollet, L. M. L. – Toldrá, F. (Eds): Seafood and Seafood Product Analysis. Part III (Chapter 16), New York: CRC Press.pp 257-288.
    17. Fao / Who (1973).Energy and protein requirements. Technical report series No: 522. Geneva. Switzerland: WHO. http://www.fao.org/docrep/003/AA040E/AA040E05.htm#ch5.6.
    18. Fao/Who/Unu (2007). Protein and amino acid requirements in human nutrition. Technical report series no: 935. Geneva. Switzerland.
    19. Fao (2012). Fishery and Aquaculture Statistics-2010.FAO yearbook. Food and Agriculture Organization of the United Nations, Rome.
    20. Fish Base (2012). http://fishbase.org/summary/Scorpaena-porcus.html. (Access:10.04.2013).
    21. Gheshlaghi, R., Scharer, J.M., Moo-Young, M. and Douglas, P.L. (2008). Aplication of statistical design for the optimization of amino acid seperation by reverse-phase HPLC, Analytical Biochemistry. 383(1):93-102.
    22. Hathcock, J.N. (2004). Vitamin and mineral safety. 2nd Edition. Council for Responsible Nutrition. http://www.crnusa.org/ safetypdfs/019CRNSafetyPotassium.pdf. (Access: 10.04.2013)
    23. Khalil, I.A. and Khan S. (1995).Protein quality of Asian beans and their wild progenitor, Vigna sublobata (Roxb). Food Chem., 52:327-339.
    24. Iupac (1979). Fifth Edition Method II.D.19.In: Standard Methods for Analysis of Oils, Fats and Derivatives. 6th ed. Oxford: Pergamon Press.pp. 71.
    25. Iwasaki, M. and Harada, R. (1985). Proximate and amino acid composition of the roe and muscle of selected marine species. Food Sci., 50(6):1585-1587.
    26. Koca, H. U. (1997). A research on the determination of some parameters of Scorpion fish (Scorpaena porcus Linnaeus, 1758) caught by bottom nets in the area of Sinop from the vie point of fishery biology. Msc Thesis, Ondokuz Mayis Unv., Science and Eng., Samsun, VII+34p (in Turkish).
    27. Kocatepe, D. and Turan, H.(2012a). Proximate and fatty acid composition of some commercially important fish species from the Sinop Region of Black Sea. Lipids. 47(6):635-641.
    28. Kocatepe, D. and Turan, H. (2012b). Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle. Journal of Food and Nutrition Research. 51(1):33-39.
    29. Ockerman, H. W.(1992). Fishery by-products. In: Fish Processing Technology. Hall, G. M. (Eds.).
    30. Oliveira, A.C.M., Bechtel, P.J., Morey, A., Brenner, K. and Lapis, T.J. (2012). Chemical composition of spiny dog fish (Squalus suckleyi) harvested in Alaska. Journal of Food Processing and Preservation, DOI: 10:1111/jfpp.12008.
    31. Özden, Ö. and Erkan, N. (2008). Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition. 59:545-557.
    32. Reale, A., ZIIno,. M., OttolenghI, F.,PelusI, P., Romeo, V., Condurso, C. and SanfIlIppo, M. (2006). Chemical composition and nutritional value of some marine species from the Egadi Islands. Chemistry and Ecology. 22:173-179.
    33. Rice, R. (2009). Nutritional value of fish oils: In: Rossell, B. (Ed): Fish Oils, Wiley Blackwell, UK. ISBN:978-190522-4- 63-0. p 131-154.
    34. Tanakol, R., Yazici, Z., Sener, E. and Sencer, E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and Marmara Sea. Lipids. 34(3), 291-297.
    35. Tuik (2012). http://www.tuik.gov.tr/VeriBilgi.do?alt_id=47.2012. (Access: 10.04.2013)
    36. Türkmen, M., Türkmen, A., Tepe, Y., Ates, A., Gökkus, K. (2008). Determination of metal contaminations in sea foods from Marmara, Aegean and Mediterranean seas: Twelve fish species. Food Chemistry. 108:794-800.
    37. Uk evm (2003) (Expert Group on Vitamins and Minerals): Safe upper levels for vitamins and minerals. Food Standards Agency. ISBN:1-904026-11-7.2003.p.360.
    38. Zhai, C.K., LU, C.M., Zhang, X.Q., Sun, G.J. and Lorenz, K.J. (2001). Comparative study on nutritional value of Chinese and North American wild rice. J. Food Composition and Analysis. 14: 371-382.
    39. Zhao, F., Zhuang, P., Song, C., Shi, Z. and Zhang, L. (2010). Amino acid and fatty acid composition and nutritional quality of muscle in the pomfret, Pampus punctatissimus. Food Chemistry. 118: 224-227.
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