TY  - JOUR
AU  - Živković, Dušan
AU  - Šobajić, Slađana
AU  - Perunović, M.
AU  - Stajić, Slaviša
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1902
AB  - The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.
PB  - Akademiai Kiado Rt, Budapest
T2  - Acta Alimentaria
T1  - Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river
VL  - 42
IS  - 4
SP  - 473
EP  - 480
DO  - 10.1556/AAlim.42.2013.4.2
ER  - 

@article{
author = "Živković, Dušan and Šobajić, Slađana and Perunović, M. and Stajić, Slaviša",
year = "2013",
abstract = "The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.",
publisher = "Akademiai Kiado Rt, Budapest",
journal = "Acta Alimentaria",
title = "Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river",
volume = "42",
number = "4",
pages = "473-480",
doi = "10.1556/AAlim.42.2013.4.2"
}

Živković, D., Šobajić, S., Perunović, M.,& Stajić, S.. (2013). Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river. in Acta Alimentaria
Akademiai Kiado Rt, Budapest., 42(4), 473-480.
https://doi.org/10.1556/AAlim.42.2013.4.2

Živković D, Šobajić S, Perunović M, Stajić S. Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river. in Acta Alimentaria. 2013;42(4):473-480.
doi:10.1556/AAlim.42.2013.4.2 .

Živković, Dušan, Šobajić, Slađana, Perunović, M., Stajić, Slaviša, "Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river" in Acta Alimentaria, 42, no. 4 (2013):473-480,
https://doi.org/10.1556/AAlim.42.2013.4.2 . .