Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars

Ayşe Gürel İnanlı; Özlem Emir Çoban; Ökkeş Yılmaz; Emine Özpolat; Nermin Karaton Kuzgun

doi:10.12714/egejfas.2019.36.3.10

TR EN

Sazan (Cyprinus carpio carpio) ve gökkuşağı alabalığı (Oncorhynchus mykiss) havyarlarının vitamin kompozisyonu ile kolesterol düzeylerinin belirlenmesi

Öz

Bu çalışmada, Elazığ ili Keban Baraj Gölü’nden avlanan sazan balıkları (Cyprinus carpio carpio) ve kültür gökkuşağı alabalıklarından (Oncorhynchus mykiss) elde edilen yumurtalar havyar olarak işlenerek ürünün besin ve vitamin kompozisyonu ile kolesterol düzeyleri saptanmıştır.

Araştırmada tam olgunlaşmış ve sağım aşamasına gelmiş anaç balıklardan sağılarak alınan yumurtalar elde edilen balık türüne uygun farklı şekillerde aseptik koşullar altında işlendi. Elde edilen havyarlar 75’er gram tartılarak kapaklı cam 200 ml’lik kavanozlara yerleştirildikten sonra 28 gün süreyle +4 ºC’de muhafazaya alındı.

Çalışmada yapılan analizler sonucunda, kuru madde miktarının gökkuşağı alabalıklarından elde edilen yumurtsalarda % 35.94, sazandan elde edilen yumurtalarda % 31.28 olarak belirlenmiştir. Gökkuşağı alabalığından elde edilen ham yumurtada ortalama protein içeriği % 24.32, sazanlarda % 18.25 olarak belirlenmiştir. Bu çalışmada, gökkuşağı alabalığından elde edilen balık yumurtasındaki yağ içeriği % 9,14 olarak tespit edilirken işleme sonucunda bu değerin fazla bir değişiklik göstermediği ve son üründe % 8,84 olarak tespit edilmiştir.

Gökkuşağı alabalığı ve sazandan üretilen havyarın üretimi ve depolanması sırasında yağda çözünen vitamin kompozisyonu ve kolesterol düzeyleri belirlenmiştir. Çalışma sırasında gökkuşağı alabalığı ve sazan havyarlarında belirlenen A vitamin miktarları arasındaki farkın istatistiki olarak önemli olduğu (p<0,001) tespit edilirken, havyar örneklerinde D ve K vitaminleri tespit edilmemiştir. Yapılan analizler neticesinde kolesterol düzeyleri gökkuşağı alabalığından sağılan yumurtalarda 73,76 mg/100 g sazanlarda alınan yumurtalarda ise 10,82 mg/100 g belirlenirken üretim ve muhafaza aşamalarında (0, 7, 14, 21 ve 28. günlerde) bu değerlerde önemli bir değişim görülmemiştir.

Anahtar Kelimeler

Havyar,besin kompozisyonu,kolesterol,vitamin

Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars

Abstract

In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determined in the products.

In the research, roes obtained from mature fish were processed under aseptic conditions by suitable procedures for different fish species. The obtained caviars were weighed as 75 grams and filled in 200 ml capped glass jar and stored in +4 ºC for 28 days. As a result of the analysis in the study, the amount of dry matter was determined to be 35.94% in roes obtained from rainbow trout and 31.28% in roes obtained from carp. The average protein content in raw roe obtained from rainbow trout was determined to be 24.32%, it was determined to be 18.25 % in carp. In this study, the fat content in roes obtained from rainbow trout was determined to be 9.14%, but it did not show much change during processing and it was determined to be 8.84% in the end product.

During the production and storage of the caviar produced from rainbow trout and carp, the fat-soluble vitamin composition and cholesterol levels were determined. During the study, it was found that the amounts of vitamin A between rainbow trout and carp caviars were significantly different (p <0.001). Vitamins D and K were not detected in the caviar samples. As a result of analyzes, cholesterol levels were determined 73.76 mg/100 g in rainbow trout roe and 10.82 mg/100 g in carp roe and it was observed that these values were not changed significantly during the processing and storage periods (on 0^th, 7^th, 14^th, 21^st and 28^th days ).

Keywords

Caviar,proximate composition,cholesterol,vitamin

Supporting Institution

TÜBİTAK

Project Number

111O055

Thanks

The authors wish to thank the Scientific and Technological Research Council of Turkey (TÜBİTAK) for the financial support (111O055).

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Ayşe Gürel İnanlı ^*
0000-0002-2592-6438
Türkiye

Özlem Emir Çoban
0000-0003-1388-0740
Türkiye

Ökkeş Yılmaz
0000-0002-8276-4498
Türkiye

Emine Özpolat
0000-0002-6369-0649
Türkiye

Nermin Karaton Kuzgun
0000-0002-9430-1802
Türkiye

Publication Date

September 15, 2019

Submission Date

November 1, 2018

Acceptance Date

June 26, 2019

Published in Issue

Year 2019 Volume: 36 Number: 3

DOI

https://doi.org/10.12714/egejfas.2019.36.3.10

IZ

https://izlik.org/JA62DW25HR

Cite

RIS / Bibtex

APA

Gürel İnanlı, A., Emir Çoban, Ö., Yılmaz, Ö., Özpolat, E., & Karaton Kuzgun, N. (2019). Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars. Ege Journal of Fisheries and Aquatic Sciences, 36(3), 293-299. https://doi.org/10.12714/egejfas.2019.36.3.10

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