Changes in Fatty Acid Compositions of Black Sea Anchovy (Engraulis encrasicolus L. 1758) During Catching Season

Monthly changes in proximate and fatty acid compositions of Black Sea anchovy were searched during catching seasons in this study. Moisture content of anchovy was at the lowest level (64.93%) in October, whereas it reached the maximum level in April (74.32%). In contrary to moisture, lipid level was at maximum level (16.32%) at the beginning and gradually declined (7.9%) towards the end of fishing season. Significant differences in lipid levels of anchovy was observed in all sampling months, whereas its ash content was differed significantly (P<0.05) only in December and April. In addition, the levels of C16:0, C14:0 and C18:0 in saturated fatty acids (SFA), C18:In9 in monounsaturated fatty acids (MUFA) and C22:6n-3 (docosahexaenoic acid, DHA) and C20:5n-3 (eicosapentaenoic acid, EPA) in polyunsaturated fatty acids (PUFA) was the predominant fatty acids. EPA level gradually declined, while DHA increased from October to April. Furthermore, the average levels of n3 and n6 were found to be 30.33% and 4.43%, respectively. Significant changes were observed in fatty acid composition, particularly in DHA, of anchovy during the fishing season.