Yıl 2017, Cilt 34, Sayı 3, Sayfalar 327 - 336 2017-09-26

Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage
Çipura (Sparus aurata), levrek (Dicentrarchus labrax) ve alabalık (Oncorhyncus mykiss)’ların baş bölgesinden elde edilen protein hidrolizatlarının depolamadaki kararlılığı

Nida Demirtaş Erol [1] , Ömer Alper Erdem [2] , Şükran Çaklı [3]

163 412

In the present study, protein hydrolyzate was obtained from the head region from the wastes produced during filleting of seabream (Sparus aurata), seabass (Dicentrarchus labrax) and trout (Oncorhyncus mykiss) cultured in Turkey. After the functional and antioxidant properties of the obtained products were determined, the post-storage stability of the protein hydrolysates stored frozen for 6 months was determined by analysis.

In this study, degree of hydrolysis, functional properties (protein solubility, emulsion properties, foaming properties, color properties, water holding capacity (WHC)), antioxidant properties (DPPH (1,1 –diphenyl-2-pic-ryhydrayl) free radical scavenging capacity, antioxidative activity, metal chelating) and determination of aminoacid sequencing were carried out in protein hydrolysate. To evaluate the effect of storage time on fish protein hydrolysates stored at -18°C after production, the above-mentioned analyzes including functional and antioxidative properties were repeated at the end of the 6 month storage period. Results were interpreted using statistical analysis. According to the functional and antioxidative properties of fish protein hydrolyzate, the highest antioxidant activity was determined in seabream head hydrolyzate. The production yield of all fish protein hydrolysates is 5%. The functional and antioxidant properties of fish protein hydrolysates varied according to fish species. 

Bu çalışma kapsamında, Türkiye’de kültüre edilen çipura (Sparus aurata), levrek (Dicentrarchus labrax) ve alabalıkların (Oncorhyncus mykiss) fileto edilmesi sonucunda ortaya çıkan atıklarından olan baş bölgesinden, protein hidrolizatı elde edilmiştir. Elde edilen ürünlerin bazı fonksiyonel ve antioksidan özellikleri tespit edildikten sonra dondurularak 6 ay süreyle depolanan protein hidrolizatlarının depolama sonrası kararlılığı analizlerle belirlenmiştir.

Bu çalışmada elde edilen hidrolizatlarda; hidroliz derecesinin ölçülmesi, fonksiyonel özellikler (protein çözünürlüğü, emülsiyon özellikleri, köpürme özellikleri, renk özellikleri, su tutma kapasitesi tespiti (WHC)), antioksidan özellikler (DPPH (1,1-diphenyl-2-pic-ryhydrayl) serbest radikali giderme kapasitesi, antioksidatif aktivite tespiti, metal şelatlama ve aminoasit diziliminin tanımlanması yapılmıştır. Üretimden sonra -18 °C’ de depolamaya alınan balık protein hidrolizatlarında depolama süresinin etkisini değerlendirmek amacıyla, yukarıda açıklanan fonksiyonel ve antioksidatif özelllikleri kapsayan analizler 6 aylık depolama periyodu sonunda tekrarlanmıştır. Tüm sonuçlar istatiksel analizler kullanılarak yorumlanmıştır.  Balık protein hidrolizatının fonksiyonel ve antioksidatif özelliklerine göre en yüksek antioksidan aktivitesi, çipura hidrolizatında belirlenmiştir. Tüm balık protein hidrolizatlarının üretim verimi % 5’tir. Balık protein hidrolizatlarının fonksiyonel ve antioksidan özellikleri balık türüne göre değişkendir.

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Konular Yaşam Bilimleri
Dergi Bölümü Makaleler
Yazarlar

Yazar: Nida Demirtaş Erol
Kurum: Munzur Üniversitesi, Su Ürünleri Fakültesi, Tunceli
Ülke: Turkey


Yazar: Ömer Alper Erdem
Kurum: Ege Üniversitesi, Su Ürünleri Fakültesi, Bornova-İzmir
Ülke: Turkey


Orcid: orcid.org/0000-0002-2419-9064
Yazar: Şükran Çaklı
Kurum: Ege Üniversitesi, Su Ürünleri Fakültesi, Bornova-İzmir
Ülke: Turkey


Bibtex @araştırma makalesi { egejfas319422, journal = {Su Ürünleri Dergisi}, issn = {1300-1590}, eissn = {2148-3140}, address = {Ege Üniversitesi}, year = {2017}, volume = {34}, pages = {327 - 336}, doi = {10.12714/egejfas.2017.34.3.12}, title = {Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage}, key = {cite}, author = {Çaklı, Şükran and Erdem, Ömer Alper and Demirtaş Erol, Nida} }
APA Demirtaş Erol, N , Erdem, Ö , Çaklı, Ş . (2017). Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage. Su Ürünleri Dergisi, 34 (3), 327-336. DOI: 10.12714/egejfas.2017.34.3.12
MLA Demirtaş Erol, N , Erdem, Ö , Çaklı, Ş . "Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage". Su Ürünleri Dergisi 34 (2017): 327-336 <http://www.egejfas.org/issue/29802/319422>
Chicago Demirtaş Erol, N , Erdem, Ö , Çaklı, Ş . "Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage". Su Ürünleri Dergisi 34 (2017): 327-336
RIS TY - JOUR T1 - Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage AU - Nida Demirtaş Erol , Ömer Alper Erdem , Şükran Çaklı Y1 - 2017 PY - 2017 N1 - doi: 10.12714/egejfas.2017.34.3.12 DO - 10.12714/egejfas.2017.34.3.12 T2 - Su Ürünleri Dergisi JF - Journal JO - JOR SP - 327 EP - 336 VL - 34 IS - 3 SN - 1300-1590-2148-3140 M3 - doi: 10.12714/egejfas.2017.34.3.12 UR - http://dx.doi.org/10.12714/egejfas.2017.34.3.12 Y2 - 2017 ER -
EndNote %0 Su Ürünleri Dergisi Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage %A Nida Demirtaş Erol , Ömer Alper Erdem , Şükran Çaklı %T Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage %D 2017 %J Su Ürünleri Dergisi %P 1300-1590-2148-3140 %V 34 %N 3 %R doi: 10.12714/egejfas.2017.34.3.12 %U 10.12714/egejfas.2017.34.3.12
ISNAD Demirtaş Erol, Nida , Erdem, Ömer Alper , Çaklı, Şükran . "Çipura (Sparus aurata), levrek (Dicentrarchus labrax) ve alabalık (Oncorhyncus mykiss)’ların baş bölgesinden elde edilen protein hidrolizatlarının depolamadaki kararlılığı". Su Ürünleri Dergisi 34 / 3 (Eylül 2017): 327-336. http://dx.doi.org/10.12714/egejfas.2017.34.3.12