8(1): 17-26 (2014) DOI: 10.3153/jfscom.2014003 Journal of FisheriesSciences.com E-ISSN 1307-234X © 2014 www.fisheriessciences.com ORI GI NAL ARTI CLE/ORİJİNAL ÇALIŞMA FULL PAPER TAM MAKALE CHEMI CAL COMPOSI TI ON, CHOLESTEROL, TRACE METALS AND AMI NO ACI D COMPOSI TI ON OF DI FFERENT CANNED FI SH PRODUCTS PRODUCED AND SOLD I N TURKEY Monika Manthey-Karl 1 ∗ , Ute Ostermeyer 1 , Can Altınelataman 2 , Ufuk Çelik 2 , Jörg Oehlenschläger 3 1 Max Rubner-Institute (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hamburg, Germany 2 Ege University, Faculty of Fisheries, 35100 Bornova-Izmir, Turkey 3 Seafoodconsult, Sandstrasse 11a, 21244 Buchholz, Germany Received: 20.03.2013 / Accepted: 01.10.2013 / Published online: 28.12.2013 Abstract: Commercial Turkish canned fish products were analysed for chemical composition and food quality attributes inclusive potentially toxic heavy metals of the fish content (anchovy, sardine, mackerel, bonito, and trout). The average fat content ranged from 6.7% (trout) to 24.3% (mackerel). Cholesterol was low (41-69 mg/100g). No phosphate based additives have been added during production. The samples contained high amounts of taurine (20-67 mg/100 g) and histidine (146-424 mg/100g, except trout). The cadmium and lead concentrations were below the Turkish Food Codex and EU limits (4.0-19.8 μg/kg and 16.7-60.6 μg/kg, respectively). Zinc ranged from low contents in mackerel, bonito and trout (5.8-6.9 mg/kg) to higher contents in anchovy and sardine (27.3 and 17.6 mg/kg). Copper concentrations were found to be low around 0.5 mg/kg. Keywords: Canned fish, Chemical composition, Trace metals, Free amino acids, Cholesterol, Taurine ∗ Correspondence to: Monika MANTHEY-KARL 1 , Max Rubner-Institute (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Palmaille 9, 22767 Hamburg, GERMANY Tel: +49-40-38905293 Fax: +49-40-38905262 E-mail: monika.manthey@mri.bund.de 17