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Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta (4±2oC) Depolanan Levrek (Dicentrarchus labrax) Filetolarının Yağ Asitleri Üzerine Etkileri

Year 2020, Volume: 16 Issue: 1, 22 - 37, 01.03.2020

Yılmaz Uçar Fatih Özoğul

https://doi.org/10.22392/actaquatr.571394
Cited By: 1

Abstract

Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri araştırılmıştır. Yapılan yağ asidi analizleri sonucunda yüksek oranlarda tespit edilen doymuş yağ asitleri (SFA) miristik asit (C14:0), palmitik asit (C16:0), stearik asit (C18:0) olarak belirlenmişken, yüksek oranlarda belirlenen tekli doymamış yağ asitleri (MUFA) palmitoleik asit (C16:1), oleik asit (C18:1n9), vaksenik asit (C18:1n7), eikosenoik asit (C20:1n9) olarak belirlenmiştir. Yüksek oranlarda tespit edilen çoklu doymamış yağ asitleri (PUFA) ise linoleik asit (C18:2n6), linolenik asit (C18:3n3), eikosapentaenoik asit (EPA, C20:5n3) ve dokosahekzaenoik asit (DHA, C22:6n3) olmuştur. İncelenen levrek balığının doymamış yağ asidi içerikleri açısından zengin besinsel değerlere sahip olduğu tespit edilmiştir. Nisin muamele gruplarının depolama sonundaki PUFA, MUFA ve SFA içeriği kontrol grubundan daha yüksek olduğu belirlenmiş ve bu durumun nisinin antioksidan özelliğinden kaynaklandığı sonucuna varılmıştır. Yağ asitleri kompozisyon analizi sonuçlarına göre, nisin varlığının balıkta lipit kalitesini koruduğu gözlenmiştir.

Keywords

Nisin levrek yağ asitleri PUFA MUFA

References

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The Effects of Nisin Used at Different Concentrations on Fatty Acids of Sea Bass (Dicentrarchus labrax) Fillets Under Chilled (4±2oC) Conditions

Year 2020, Volume: 16 Issue: 1, 22 - 37, 01.03.2020

Yılmaz Uçar Fatih Özoğul

https://doi.org/10.22392/actaquatr.571394
Cited By: 1

Abstract

In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of sea bass (Dicentrarchus labrax) fillets were investigated under chilled storage. As a result of the fatty acid analysis, high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicosenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and docosahexaenoic acid (DHA, C22:6n3). It was determined that sea bass fillets had nutritional values rich in unsaturated fatty acid contents. The PUFA, MUFA and SFA content of the nisin treatment groups were found to be higher than the control group at the end of the storage and it was concluded that this was due to the antioxidant properties of the nisin. Fatty acids composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid.

Keywords

Nisin sea bass fatty acids PUFA MUFA

References

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  • Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F., ve Alexis, M., 2002. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry, 79(2):145-150.
  • Arts, M.T., Ackman, R.G. ve Holub, B.J. 2001. Essential fatty acids in aquatic ecosystem: A crucial link between diet and human health and evolution. Canadian Journal of Fisheries and Aquatic Sciences. 58, 122–137.
  • Ashie, I.N.A., Smith, J.P.. Simpson B.K ve Haard,N.F. 1996. Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science & Nutrition, 36: 87-121.
  • Ayas, D., Ozogul, Y., ve Yazgan, H. 2013. The effects of season on fat and fatty acids contents of shrimp and prawn species. European Journal of Lipid Science and Technology, 115(3), 356-362.
  • Baki, B., Gönener, S., ve Kaya, D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15(1), 175-179.
  • Balciunas, E.M., Martinez, F.A.C., Todorov, S.D., De Melo Franco, B.D.G., Converti, A., ve De Souza Oliveira, R.P. 2013. Novel biotechnological applications of bacteriocins: a review. Food Control 32:134–142.
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  • Behnama, S., Anvari, M., Rezaei, M., Soltanian, S., ve Safari, R. 2015. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4oC. Journal of Food Science and Technology, 52(4), 2184-2192.
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  • Cengiz, E.İ., Ünlü, E., Başhan, G.R., 2010. Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkish Journal of Biology, 34:433–438.
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  • Duncan, D. B. (1955). Multiple range and multiple F tests. Biometrics, 11(1), 1-42.
  • Durmuş, M. ve Özoğul, Y. 2018. The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C. Turkish Journal of Fisheries and Aquatic Science, 35 (3).
  • Durmuş, M., 2016. Bitkisel yağlar kullanılarak oluşturulan nanoemülsiyonların soğukta (2±2°c) ve vakum paketlenerek depolanan levrek (Dicentrarchus labrax) filetolarının duyusal, kimyasal ve mikrobiyolojik kalitesi üzerine etkileri. Çukurova Üniversitesi, Fen bilimleri Enstitüsü, Su Ürünleri Avlama Ve İşleme Teknolojisi Anabilim Dalı, Doktora Tezi, 203.
  • Durmuş, M., 2017. Nutritional Composition and Fatty Acids Content of Neogobius melanostomus caught in Central Black Sea. Aquaculture Studies, 17, http://doi.org/10.17693/yunusae.vi.363108.
  • EFSA, 2006. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to the use of nisin (E 234) as a food additive. Eur Food Saf Auth J 314:1–16.
  • Estevez, M., Ramírez, R., Ventanas, S., ve Cava, R., 2007. Sage and rosemary essential oils Versus BHT for the inhibition of lipid oxidative reactions in liver pâté. LWT-Food Science and Technology, 40(1):58-65.
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  • FDA, 1988. Federal Register, Nisin preparation: affirmation of GRAS status as a direct human food ingredient. 21 CFR Part 184. Fed Reg 53:11247–11251.
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  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., ve Li, J. 2014. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37(0):1e8.
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Jannati, A.A., Ovissipour, M., Benjakul, S., Hashemi, M., Faghani Langroudi, H., Hasandoost, M. ve Jadiddokhan, D., 2011. Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety, 31, 169–175.
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  • Granados, S., Quiles, J.L., Gil, A. ve Ramírez-Tortosa, M.C. 2006. Lípidos de la dieta y cáncer. Nutrición Hospitalaria, 21: 44-54.
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  • Hozbor, M. C., Saiz, A. I., Yeannes, M. I., ve Fritz, R. 2006. Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon (Pseudopercis semifasciata). LWT-Food Science and Technology, 39(2), 99-104.
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There are 64 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Yılmaz Uçar 0000-0002-6770-6652

Fatih Özoğul This is me 0000-0002-0655-0105

Publication Date March 1, 2020
Published in Issue Year 2020 Volume: 16 Issue: 1

Cite

APA Uçar, Y., & Özoğul, F. (2020). Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta (4±2oC) Depolanan Levrek (Dicentrarchus labrax) Filetolarının Yağ Asitleri Üzerine Etkileri. Acta Aquatica Turcica, 16(1), 22-37. https://doi.org/10.22392/actaquatr.571394

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