Year 2011, Volume 28 , Issue 3, Pages 71 - 74 2011-09-01

Sübye (Sepia officinalis)'nin protein kayıpları üzerine farklı tuzlama yöntemlerinin etkileri.
The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis).

Mustafa ÜNLÜSAYIN [1] , Bahar GÜMÜŞ [2] , Ruhan ERDİLAL [3] , Hayri GÜLYAVUZ [4]


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
Tuzlama, Sepia, Protein, SDS-PAGE, Kimyasal kompozisyon
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Primary Language tr
Journal Section Articles
Authors

Author: Mustafa ÜNLÜSAYIN

Author: Bahar GÜMÜŞ

Author: Ruhan ERDİLAL

Author: Hayri GÜLYAVUZ

Dates

Application Date : December 7, 2015
Acceptance Date : October 30, 2020
Publication Date : September 1, 2011

APA Ünlüsayın, M , Gümüş, B , Erdi̇lal, 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 . Retrieved from http://www.egejfas.org/en/pub/issue/4996/67641