Özet:

Sensorial and fatty acid levels of sand smelt as an alternative protein and fatty acid source against rainbow trout were investigated. The fish were separated into two groups; which were identified in expensive/known one (rainbow trout) and the cheaper/little-known one (sand smelt). Although rainbow trout and sand smelt groups have the same proximate and sensorial values, sand smelt group preferred more according to price/flavor preference. The fatty acid combinations of groups changed from 27.56% to 38.80% saturated (SFA), 26.30–31.22% monounsaturated (MUFAs) and 34.91–41.22% polyunsaturated acids (PUFAs). Between the groups, the highest rates were myristic acid (3.15–3.73%), palmitic acid (15.99–26.85%), palmitoleic acid (5.82–6.01%), stearic acid (4.44–6.40%), oleic acid (11.81–20.40%), linoleic acid (2.47–16.73%), eicosapentaenoic acid (2.30–8.80%) and docosahexaenoic acid (7.84–15.77%). The values of PUFAs-n3 and DHA were higher in a cheaper group than an expensive one.

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