Proximate composition, fatty acid characteristics, and amino acid profile of European anchovy (Engraulis encrasicolus L. 1758): monthly and seasonal influences

This study investigated the proximate composition, amino acid, and fatty acid profiles of anchovy (<i>Engraulis encrasicolus</i>) collected from the Southeastern Black Sea on both monthly and seasonal bases. Crude protein (17.65-20.24%), crude fat (5.29-14.51%), moisture (64.61-73.12%), and crude ash (1.30-1.82%) contents showed significant fluctuations. Palmitic acid was the dominant saturated fatty acid (16.97-20.89%). Polyunsaturated fatty acids (PUFAs) reached their highest values in summer (33.50%) and June (35.30%), while the lowest levels were detected in autumn (28.76%) and November (27.14%). Eicosapentaenoic acid (EPA) peaked in spring and May (up to 8.95%) and was lowest in autumn and September (6.47%). Docosahexaenoic acid (DHA) was highest in summer and September (19.86%) and lowest in autumn and November (13.78%). The atherogenicity and thrombogenicity indices varied between 0.77-0.73 and 0.81-0.69 seasonally, and 0.35-0.90 and 0.36-0.27 monthly, respectively. Total essential amino acids ranged from 8,727 to 10,039 mg/100 g, while total non-essential amino acids ranged from 7,961 to 8,894 mg/100 g. Lysine was the most abundant essential amino acid, whereas glutamic acid was the predominant non-essential amino acid.