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Çaça (Sprattus sprattus, L., 1758) Protein Hidrolizatının Fizikokimyasal Özellikleri ve Alabalık (Oncorhynchus mykiss, Walbaum, 1792) Filetolarında Kaplama Malzemesi Olarak Kullanımı

Year 2023, Volume: 19 Issue: 3, 218 - 234, 01.09.2023

Gülsüm Balçık Mısır Büket Buşra Dağtekin Sebahattin Kutlu

https://doi.org/10.22392/actaquatr.1190473

Abstract

Alabalık ülkemizde ve birçok Avrupa ülkesinde yetiştiriciliği ve ticareti en fazla yapılan balık türüdür ve 2021 yılında ülkemiz denizleri ve içsularında toplam 471686 tonluk üretimi gerçekleştirilmiştir. Besleyici değerinin yanısıra sürekli ve yoğun üretiminden dolayı bu balık su ürünleri sektöründe önemli bir yere sahiptir. Bu çalışmada +4 ˚C’de depolanan alabalık filetolarının kalite ve raf ömrünü uzatmak amacıyla çaçadan üretilen yenilikçi biyoaktif protein hidrolizatları (PH) kaplama olarak kullanılmıştır. Geleneksel hidrolizat (TH) ve ultrason destekli hidrolizat (UH) verimleri sırasıyla %8.66 ve %12.63 olarak hesaplanmıştır. TH ve UH’a ait protein değerleri sırasıyla %75.88 ve %74.45 olarak belirlenmiştir. Kaplamasız kontrol grubu (K), geleneksel enzimatik protein hidrolizatı ile kaplanmış grup (GHKS) ve ultrases destekli enzimatik protein hidrolizatı ile kaplanmış grup (UHKS) olmak üzere 3 fileto grubu hazırlanmıştır. Taze alabalıkta 12,96 mg/100g olan TVB-N değeri K grubunda depolamanın 9. gününde 38,52 mg/100g ile tüketilebilirlik sınırını aşmıştır. Bu değer GHKS ve UHKS için 12. günde sırasıyla 32,92 mg/100g ve 33,62 mg/100g’a ulaşmıştır. Depolamanın başında 0,21 mg MA/kg TBA değeri 9. günde K grubunda 7,72 mg MA/kg ile tüketilebilirlik sınırına ulaşırken GHKS ve UHKS de sırasıyla 6,67 mg MA/kg ve 6,79 mg MA/kg ile sınırın içerisinde kalmıştır. Depolamanın 0. gününde toplam aerobik mezofilik bakteri (TAMB) ve toplam aerobik psikrofilik bakteri (TAPB) sayıları sırasıyla 2,13 log kob/g ve 1,66 log kob/g olarak bulunmuştur. Bu değerler depolamanın 12. gününde K, GHKS ve UHKS için sırasıyla 6,90, 5,20, 5,04 ve 6,95, 3,48 ile 3,22 log kob/g olarak hesaplanmıştır. PH kaplamalar alabalık filetolarında kimyasal, fiziksel ve mikrobiyal bozulmayı geciktirerek depolama süresini uzatmıştır. Elde edilen sonuçlar PH’ın, soğuk koşullarda depolanan balık filetolarında kaplama olarak kullanılabileceğini göstermiştir.

Keywords

Alabalık Protein hidrolizatı Kaplama Çaça Ultrason

Supporting Institution

Tarım ve Orman Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü

Project Number

TAGEM/HSGYAD/B/19/A3/P3/1024

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Physicochemical Properties of Sprat (Sprattus sprattus L., 1758) Protein Hydrolysate and Usage as a Coating Material on Trout (Oncorhynchus mykiss, Walbaum, 1792) Fillets

Year 2023, Volume: 19 Issue: 3, 218 - 234, 01.09.2023

Gülsüm Balçık Mısır Büket Buşra Dağtekin Sebahattin Kutlu

https://doi.org/10.22392/actaquatr.1190473

Abstract

Trout is the most widely cultivated and traded fish species in Turkey and many European countries, and a total of 471686 tons of production was realized in Turkey’s seas and inland waters in 2021. In addition to its nutritive value, this fish takes a crucial position in the aquaculture sector due to its continuous and intensive production. In this study, innovative bioactive protein hydrolysates (PH) produced from sprat were used as a coating to increase the quality and shelf life of trout fillets stored at +4 ˚C. The yields of traditional hydrolysate (TH) and ultrasound-assisted hydrolysate (UH) were 8.66% and 12.63%, respectively. Protein values of TH and UH were 75.88 and 74.45%, respectively. Three fillet groups were prepared from trout: uncoated control group (C), traditional enzymatic protein hydrolysate coated group (THC), and ultrasound-assisted enzymatic protein hydrolysate coated group (UHC). TVB-N value, which was 12.96 mg/100g in fresh trout, exceeded the consumable limit with 38.52 mg/100g on the 9th day of storage in the C. This value reached 32.92 mg/100g and 33.62 mg/100g on the 12th day for THC and UHC, respectively. At the beginning of storage, 0.21 mg MA/kg TBA reached the consumable limit with 7.72 mg MA/kg in the C on the 9th day, while THC and UHC remained within the limit with 6.67 mg MA/kg and 6.79 mg MA/kg, respectively. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) counts on day 0 of storage were 2.13 log cfu/g and 1.66 log cfu/g, respectively. These values were calculated as 6.90, 5.20, 5.04, 6.95, 3.48, and 3.22 log cfu/g for C, THC, and UHC on the 12th day of storage, respectively. The application of ultrasound during the production of protein hydrolysate significantly increased the yield and hydrolysis degree of UH compared to TH. The lipid ratio of UH was also found to be significantly lower than TH. In these respects, the application of ultrasound has provided an advantage. Although both coatings have provided significant protection compared to the C, generally similar results were obtained between the THC and UHC. PH coatings delayed the chemical, physical, and microbial spoilage of trout fillets and extended the storage period. The results showed that PH can be used as a coating on fish fillets stored in cold conditions.

Keywords

Trout Protein hydrolysate Coating Sprat Ultrasound

Project Number

TAGEM/HSGYAD/B/19/A3/P3/1024

References

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  • Arredondo-Parada, I., Torres-Arreola, W., Guadalupe, M. Suárez-Jiménez, J. C. Ramírez-Suárez, J., Juárez-Onofre, E., Rodríguez-Félix F. & Marquez-Rios,E. (2020). Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle. LWT, 121, 108954, https://doi.org/10.1016/j.lwt.2019.108954
  • Antonacopoulos, N. & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA). Z Lebensm Unters Forch, 189, 309–316. https://doi.org/10.1007/BF01683206
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  • Balcik Mısır, G. & Koral, S. (2021). The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4 ± 1 °C. Ege Journal of Fisheries and Aquatic Sciences, 38, 427–435.
  • Barcellos, C. C. C., Bassil, P. E., Duarte, M. C. K. H., Franco, R. M., Keller, L. A. M., & Mesquita E. D. F. M. D. (2020). The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (oncorhynchus mykiss) fillet quality. Food Sci Technology, 40, 929–37. https://doi.org/10.1590/fst.20119
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  • Biji, K. B., Ravishankar, C. N., Mohan, C. O. & Gopal, T. K. S. (2015). Smart packaging systems for food applications: a review. Journal of Food Science and Technology, 52, 6125–6135. https://doi.org/10.1007/s13197-015-1766-7
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 1, 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
  • Cai, L., Wu, X., Dong, Z., Li, X., Yi, S., & Li, J. (2014). Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum Arabic coating enriched with ergothioneine treatment during refrigerated storage. Food Chemistry, 160, 82-89.
  • Chalamaiah, M., Narsing, R. G., Rao, D. G., & Jyothirmayi, T. (2010). Protein hydrolysates from meriga (cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120, 652–657.
  • Choi, Y.J., Hur, S., Choi, B.-D., Konno, K., & Park, J.W. (2009). Enzymatic hydrolysis of recovered protein from frozen small croaker and functional properties of ıts hydrolysates. Journal of Food Science, 74, C17-C24. https://doi.org/10.1111/j.1750-3841.2008.00988.x
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  • Erkan, N., Doğruyol, H., Günlü, A., & Genç, İ. Y. (2015). Use of natural preservatives in seafood: Plant extracts, edible film and coating. Journal of Food and Health Sciences, 1, 33–49. https://doi.org/10.3153/JFHS15004
  • FAO, (2020). The State of World Fisheries and Aquaculture 2020. Sustainability in action. Rome. https://doi.org/10.4060/ca9229en
  • Ghanbari, M., Jami, M., Domig, K. J., & Kneifel, W. (2013). Seafood bio-preservation by lactic acid bacteria-A review. LWT-Food Science and Technology, 54, 315-324.
  • Gobantes, I. Choubert, G., & Gomez, R. (1998). Quality of pigmented (astaxanthin and canthaxanhin) rainbow trout (Oncorhynchus mykiss) fillets stored under vacuum packaging during chilled storage. Journal Agriculture Food Chemistry, 46, 4358- 4362.
  • Gomez-Guille, M. C., Gimenez, B., Lopez, C. M. E., &Montero, M. P. (2011). Functional bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloids, 25, 1813-1827.
  • Hau, E. H., Zin, M. Z., Zuraidah, N., Shaharudin, N. A., & Zainol, M. K. (2018). Physicochemical properties of powdered protein hydrolysate from Yellowstripe scad (Selaroides leptolepis) fish. International Food Research Journal, 25(6), 2553-2559.
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Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Gülsüm Balçık Mısır 0000-0001-8675-8768

Büket Buşra Dağtekin 0000-0003-1706-6228

Sebahattin Kutlu 0000-0001-6688-9971

Project Number TAGEM/HSGYAD/B/19/A3/P3/1024
Early Pub Date August 25, 2023
Publication Date September 1, 2023
Published in Issue Year 2023 Volume: 19 Issue: 3

Cite

APA Balçık Mısır, G., Dağtekin, B. B., & Kutlu, S. (2023). Physicochemical Properties of Sprat (Sprattus sprattus L., 1758) Protein Hydrolysate and Usage as a Coating Material on Trout (Oncorhynchus mykiss, Walbaum, 1792) Fillets. Acta Aquatica Turcica, 19(3), 218-234. https://doi.org/10.22392/actaquatr.1190473
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