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

Year 2011, Volume 28, Issue 3, 71 - 74, 01.09.2011

Abstract

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.

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

Year 2011, Volume 28, Issue 3, 71 - 74, 01.09.2011

Abstract

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

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
Journal Section Articles
Authors

Mustafa ÜNLÜSAYIN This is me


Bahar GÜMÜŞ This is me


Ruhan ERDİLAL This is me


Hayri GÜLYAVUZ This is me

Publication Date September 1, 2011
Application Date December 7, 2015
Acceptance Date September 28, 2021
Published in Issue Year 2011, Volume 28, Issue 3

Cite

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 . Retrieved from http://www.egejfas.org/en/pub/issue/4996/67641