The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis).

Mustafa Ünlüsayın; Bahar Gümüş; Ruhan Erdilal; Hayri Gülyavuz

EN TR

The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis).

Öz

Sübye (Sepia officinalis)’nin protein kayıpları üzerine farklı tuzlama yöntemlerinin etkileri. Bu çalışmanın amacı; farklı tuzlama metotlarıyla tuzlanan sübye (Sepia officinalis L., 1758)’nin protein kayıplarını araştırmaktır. %8 ve %20 konsantrasyonlarında NaCl içeren iki farklı tuz solüsyonu çalışılmıştır. Üçüncü yöntem olan kuru tuzlama yöntemi ise balık yüzeyinin tamamı tuz ile kaplanarak yapılmıştır. Taze ve %8’lik solüsyonla tuzlanan sübyelerin nem içeriğindeki değişimler önemsizdi (P>0,05). %8 ve %20’lik konsantrasyonlarla tuzlanan sübyelerin protein içeriğindeki (kuru ağırlık üzerinden) değişimler önemsiz (P>0,05) olarak belirlenmiştir. Tuzlamadan sonra tüm gruplarda sübyelerin toplam protein içeriği azalmıştır (P

Anahtar Kelimeler

Tuzlama, Sepia, Protein, SDS-PAGE, Kimyasal kompozisyon

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.
Bellagha, S., Sahli, A., Farhat, A., Kechaou, N., Glenza, A. 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modelling. Journal of Food Engineering, 78:947-952.
Burt, J.R. 1988. Fish Smoking and Drying. Elsevier Science Publishers Ltd., London, England.
Byun, M.W., Lee, K.H., Kim, D.H., Kim, J.H., Yook, H.S., Ahn, H.J. 2000. Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. Journal of Food Protection, 63:934-939.

FAO. 2005. The State of the World Fisheries and Aquaculture, 2005. FAO, Rome, Italy.
Horner, W.F.A. 1997. Salting. In: Fish Processing Technology Preservation of Fish by Curing, Hall, G.M. (ed). Chapman&Hall Publishers, UK, 32-72.
Ismail, N., Wootton, M. 1992. Fish salting and drying: a review. Asian Food Joournal, 7:175-183.
Jason, A.C. 1965. Effects of fat content on diffusion of water in fish muscle. Journal Science and Food Agricultural, 16:281-288.
Jittinandana, S., Kenney, P.B., Slider, S.D., Kiser, R.A. 2002. Effect of brine concentration and brining time on quality of smoked rainbow trout fillet. Journal of Food Science, 67:2095-2099.
Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the heat of bacteriophage T4. Nature, 227:680-685.
Lowry, O.H., Rosenbrough, N.J., Farr, A.L., Randall, R.J. 1951. Protein measurement with the folin phenol reagent. Journal of Biochemistry, 193:265-275.
Martínez-Alvarez, O., Gόmez-Guillén, M.C. 2005. The effect of brine composition and pH on the yield and nature of water-soluble proteins extractable from brined muscle of cod (Gadus morhua). Food Chemistry, 92:71-77.
Martínez-Alvarez, O., Gόmez-Guillén, M.C. 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.
Özoğul, Y., Duysak, O., Özoğul, F., Özkütük, A.S., Türeli, C. 2008. Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chemistry, 108:847-852.
Özoğul, Y. 2012. The chemical composition and meat yield of sexually mature cuttlefish (Sepia officinalis). Journal of Fisheries Sciences.com, 6(2):99- 106.
Piatowski, U., Pierce, G.J., Morais, D.A., Cunha, M. 2001. Impact of cephalopods in the food chain and their interaction with the environment and fisheries. Fisheries Research, 52:5-10.
Sannaveerappa, T., Ammu, K., Joseph, J. 2004. Protein-related changes during salting of milkfish (Chanos chanos). Journal of Science Food and Agricultural, 84:863-869.
Ünlüsayın, M., Kaleli, S., Gülyavuz, H. 2001. The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of Science Food and Agricultural, 81:661-664.
Wang, D., Tang, J., Correia, L.R. 2000. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal of Food Engineering, 43:115-123.
Zlatonos, S., Laskaridis, K., Feist, C., Sagredos, A. 2006. Proximate
composition, fatty acid analysis and protein digestibility-corrected score of
three Mediterranean cephalopods. Molecular Nutrition Food Research, 50:967-970.

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Mustafa Ünlüsayın

Bahar Gümüş

Ruhan Erdilal

Hayri Gülyavuz

Publication Date

September 1, 2011

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 2011 Volume: 28 Number: 3

IZ

https://izlik.org/JA68SF47NB

Cite

RIS / Bibtex

APA

Ünlüsayın, M., Gümüş, B., Erdilal, R., & Gülyavuz, H. (2011). The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis). Ege Journal of Fisheries and Aquatic Sciences, 28(3), 71-74. https://izlik.org/JA68SF47NB

The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis).

Sübye (Sepia officinalis)'nin protein kayıpları üzerine farklı tuzlama yöntemlerinin etkileri.

Abstract

Keywords

The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis).

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite