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Farklı tuzlama metotları ile tuzlanan istavrit balığı (Trachurus trachurus L., 1758)'nın ekstrakt kayıplarının belirlenmesi.

Year 2008, Volume: 25 Issue: 3, 217 - 220, 01.09.2008

Mustafa Ünlüsayın Bahar Gümüş Ruhan Erdilal Hayri Gülyavuz

Abstract

Keywords

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References

  • Association of Official Analytical Chemists. 1995. Salt (Chlorine as Sodium Chloride) in Meat. 935.47. Official methods of analysis (15th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002a. Moisture content. 950.46. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002b. Protein content in meat. 928.08. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002c. Fat content in meat. 960.39. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002d. Ashes content. 920.153. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Aubourg, S. 2001. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists’ Society 78: 857-862.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bandarra, N.M., I. Batista, M.L. Nunes, and J. Empis. 2001. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research and Technology 212: 535-539.
  • Borgstrom, G. 1965. Fish as Food, Processing. 114 p.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Horner, W.F.A. 1997. Salting, In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Pp:32-72. Chapman &Hall Publishers. UK.
  • Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the heat of bacteriophage T4. Nature 227: 680-685.
  • Lowry, O.H., N.J. Rosenbrough, A.L. Farr, and R.J. Randall. 1951. Protein measurement with the Folin Fenol Reagent. Journal of Biological Chemistry 193: 265-275.
  • Martínez-Alvarez, O., and M.C. Gόmez-Guillén. 2006. Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting. Food Chemistry 94: 123-129.
  • Silva, H.A., R. Mendes, M.L. Nunes, and J. Empis. 2006. Protein changes after irridation and ice storage of horse mackerel (Trachurus trachurus). European Food Research and Technology 224: 83-90.
  • Simeonidou, S., A. Govaris, and K. Vareltzis. 1997. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschrift für Lebensmittel Untersuchung und Forschung 204: 405-410.
  • Tambo, T., N. Yamada, and N. Kitada. 1992. Change in myofibrillar protein of cured horse mackerel meat induced by dehydration. Nippon Suisan Gakkaishi 58: 685-691.
  • Turan, H., Y. Kaya, İ. Erkoyuncu, and G. Sönmez. 2006. Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of the Food Quality 29: 470-478.
  • Turkish Statistical Instute (Turkstat). 2007. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Tzikas, Z., I. Amvrosiadis, N. Soultos, and S. Georgakis. 2007. Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Agean Sea (Greece). Food Control 18: 251-257.
  • Ünlüsayın, M., S. Kaleli, and H. Gülyavuz. 2001. The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science Food and Agriculture 81: 661-664.
  • Voskresensky, N.A. 1965. Salting of herring. In: Fish as Food. Vol III Processing: Part I (edited by G. Borgstrom). Pp. 107-129. Academic Press. New York.

The Investigation of Extract Loss of Horse Mackerel (Trachurus trachurus L., 1758) with Different Salting Methods.

Year 2008, Volume: 25 Issue: 3, 217 - 220, 01.09.2008

Mustafa Ünlüsayın Bahar Gümüş Ruhan Erdilal Hayri Gülyavuz

Abstract

Farklı tuzlama metotları ile tuzlanan istavrit balığı (Trachurus trachurus L., 1758)’nın ekstrakt kayıplarının belirlenmesi. Bu araştırmanın amacı farklı tuzlama metodlarıyla tuzlanan istavrit balığının ekstrakt kayıplarının belirlenmesi içindir. Bu çalışmada, %8 ve %20 NaCl konsantrasyonu içeren iki farklı tuzlu-su çözeltisi ve kuru tuzlama metodu kullanılmıştır. %8 ve %20’lik tuzlu-su çözeltisi ile tuzlanan örneklerde nem ve protein içeriğindeki değişimlerin önemsiz (p>0,05) olduğu belirlenmiştir. SDS-PAGE jel elektroforezinde, kontrol grubunda 205, 116, 86 ve 29 kDa yoğunluğundaki protein bantları görülmemiştir. İstavrit için en uygun tuzlama metodu %20’lik tuzlu-su çözeltisi ile tuzlama olarak belirlenmiştir. Bizim sonuçlarımız tuz konsantrasyonundaki artışın istavritin ekstrat kayıpları üzerinde etkili olduğunu belirtmektedir

Keywords

Tuzlama ekstrakt protein Trachurus trachurus SDS-PAGE

References

  • Association of Official Analytical Chemists. 1995. Salt (Chlorine as Sodium Chloride) in Meat. 935.47. Official methods of analysis (15th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002a. Moisture content. 950.46. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002b. Protein content in meat. 928.08. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002c. Fat content in meat. 960.39. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Association of Official Analytical Chemists. 2002d. Ashes content. 920.153. Official Methods of Analysis (17th edition). Gaithersburg. Maryland.
  • Aubourg, S. 2001. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists’ Society 78: 857-862.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bandarra, N.M., I. Batista, M.L. Nunes, and J. Empis. 2001. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research and Technology 212: 535-539.
  • Borgstrom, G. 1965. Fish as Food, Processing. 114 p.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Horner, W.F.A. 1997. Salting, In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Pp:32-72. Chapman &Hall Publishers. UK.
  • Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the heat of bacteriophage T4. Nature 227: 680-685.
  • Lowry, O.H., N.J. Rosenbrough, A.L. Farr, and R.J. Randall. 1951. Protein measurement with the Folin Fenol Reagent. Journal of Biological Chemistry 193: 265-275.
  • Martínez-Alvarez, O., and M.C. Gόmez-Guillén. 2006. Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting. Food Chemistry 94: 123-129.
  • Silva, H.A., R. Mendes, M.L. Nunes, and J. Empis. 2006. Protein changes after irridation and ice storage of horse mackerel (Trachurus trachurus). European Food Research and Technology 224: 83-90.
  • Simeonidou, S., A. Govaris, and K. Vareltzis. 1997. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschrift für Lebensmittel Untersuchung und Forschung 204: 405-410.
  • Tambo, T., N. Yamada, and N. Kitada. 1992. Change in myofibrillar protein of cured horse mackerel meat induced by dehydration. Nippon Suisan Gakkaishi 58: 685-691.
  • Turan, H., Y. Kaya, İ. Erkoyuncu, and G. Sönmez. 2006. Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of the Food Quality 29: 470-478.
  • Turkish Statistical Instute (Turkstat). 2007. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Tzikas, Z., I. Amvrosiadis, N. Soultos, and S. Georgakis. 2007. Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Agean Sea (Greece). Food Control 18: 251-257.
  • Ünlüsayın, M., S. Kaleli, and H. Gülyavuz. 2001. The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science Food and Agriculture 81: 661-664.
  • Voskresensky, N.A. 1965. Salting of herring. In: Fish as Food. Vol III Processing: Part I (edited by G. Borgstrom). Pp. 107-129. Academic Press. New York.
There are 22 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Mustafa Ünlüsayın

Bahar Gümüş

Ruhan Erdilal

Hayri Gülyavuz

Publication Date September 1, 2008
Submission Date December 7, 2015
Published in Issue Year 2008 Volume: 25 Issue: 3

Cite

APA Ünlüsayın, M., Gümüş, B., Erdilal, R., Gülyavuz, H. (2008). The Investigation of Extract Loss of Horse Mackerel (Trachurus trachurus L., 1758) with Different Salting Methods. Ege Journal of Fisheries and Aquatic Sciences, 25(3), 217-220.