Özet:

This study aims to identify the changes in the fatty acid composition of the culture-leaf fish (Dicentrarchus labrax Linnaeus, 1758) applied in the process of freezing and different environmental conditions. It is dissolved in four different environments, including filets, refrigerator (+4°C), water (+15°C), microwave ( ice dissolving mode) and environmental conditions (22±2°C). Some of the fish are dissolved once (the 7th and 30th days) and the other two times (the 30th day). Analysis of the composition of raw oils and fatty acids in solved leaf fish filets has been carried out. The composition of fatty acids of all groups is determined using the gas chromatography device. The findings found that more than one solution in different environments caused negative effects on the composition of fatty acids. The most suitable dissolving environment, especially on the 30th day of the first dissolving day, was found to be the dissolving method in the refrigerator due to the minimum loss of fat values (9.19 ± 0.18) and unsaturated fatty acids (C18:2 ± 25.92 ± 0.13, C20:5 ± 5.56 ± 0.02, C22:6n-3 ± 8.90 ± 0.09, PUFA ± 44.70 ± 0.04) in the result. Examples solved in water and environmental conditions follow the method of solving oil and fatty acids in the refrigerator in terms of the results. The most lost amount of oil and fatty acid has been observed in the method of microwave dissolving. Although the samples solved in the refrigerator are better than the other groups in terms of fat and fatty acids composition, consumers are advised that frozen foods should be consumed immediately by solving only once and freeze the fish according to their needs and solve as much as they can.

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