Yıl 2018, Cilt 35, Sayı 3, Sayfalar 311 - 317 2018-09-15

Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması
Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales

Hülya Kalkan [1] , Mehmet Tolga Dinçer [2]

31 10

Yapılan çalışmada jelatin ekstraksiyonu için iki farklı organic asit kullanılmıştır. Çupra (Sparus aurata) balıklarının pulları gelatin kaynağı olarak kullanılmıştır. Kullanılan organik asitlerin kalite ve jelleşme özellikleri üzerine etkileri incelenmiştir. Üretilen jelatinlerin jel dayanım değerlerine, iyi fonksiyonel özelliklere sahip ürünler olduğuna ve her iki grupta da yüksek kalitede jelatinlerin elde edildiği belirtilmiştir. Elde edilen toplam verim sırası ile %31,10 (asetik asit), ve %31,19 (propiyonik asit) olarak tespit edilmiştir. Sonuçlar doğrultusunda, asetik asit kullanılarak elde edilen jelatinin jelleşme noktası 8,9°C değeri ile endüstri açısından daha uygun olduğu görülmüştür. Köpük oluşum kabiliyeti değerleri asetik asit uygulaması için 2,8 ve propiyonik asit uygulama grubu için 3,0 olarak tespit edilmiştir. Farklı organic asit kullanımı renk değerlerinde bir farka neden olmamış, tüm gruplarda renksiz ve transparan ürün eldesi görülmüştür.

In the current study two different types of organic acids were used in gelatin extraction. The scales of gilthead seabream (Sparus aurata) were used as a source of gelatin. Also the effects on quality and gelling properties of used organic acids were investigated. Due to the determined gel strength values, high quality gelatins were produced in both groups with good functional properties. Total yield of the obtained products was found to be 31.10% (acetic acid), and 31.19% (propionic acid). According to the results, scale gelatin recovered by using acetic acid was found more suitable for industry with its 8.9 °C gelling point. Foam formation ability of acetic acid group was determined as 2.8 where the value of propionic was 3.0. Organic acids difference did not effect the colour of the product, both groups determined colourless and transparent. Result of the study showed that recovered collogen from gilthead sea bream scales have the potential to be an alternative source of gelatin with the determined functional properties.

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Birincil Dil en
Konular Yaşam Bilimleri
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-3970-7383
Yazar: Hülya Kalkan
Kurum: Ege University, Faculty of Fisheries
Ülke: Turkey


Orcid: 0000-0003-1867-4305
Yazar: Mehmet Tolga Dinçer (Sorumlu Yazar)
Kurum: Ege University, Faculty of Fisheries
Ülke: Turkey


Bibtex @araştırma makalesi { egejfas417782, journal = {Su Ürünleri Dergisi}, issn = {1300-1590}, eissn = {2148-3140}, address = {Ege Üniversitesi}, year = {2018}, volume = {35}, pages = {311 - 317}, doi = {10.12714/egejfas.2018.35.3.11}, title = {Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales}, key = {cite}, author = {Dinçer, Mehmet Tolga and Kalkan, Hülya} }
APA Kalkan, H , Dinçer, M . (2018). Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales. Su Ürünleri Dergisi, 35 (3), 311-317. DOI: 10.12714/egejfas.2018.35.3.11
MLA Kalkan, H , Dinçer, M . "Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales". Su Ürünleri Dergisi 35 (2018): 311-317 <http://www.egejfas.org/issue/36409/417782>
Chicago Kalkan, H , Dinçer, M . "Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales". Su Ürünleri Dergisi 35 (2018): 311-317
RIS TY - JOUR T1 - Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales AU - Hülya Kalkan , Mehmet Tolga Dinçer Y1 - 2018 PY - 2018 N1 - doi: 10.12714/egejfas.2018.35.3.11 DO - 10.12714/egejfas.2018.35.3.11 T2 - Su Ürünleri Dergisi JF - Journal JO - JOR SP - 311 EP - 317 VL - 35 IS - 3 SN - 1300-1590-2148-3140 M3 - doi: 10.12714/egejfas.2018.35.3.11 UR - http://dx.doi.org/10.12714/egejfas.2018.35.3.11 Y2 - 2018 ER -
EndNote %0 Su Ürünleri Dergisi Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales %A Hülya Kalkan , Mehmet Tolga Dinçer %T Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales %D 2018 %J Su Ürünleri Dergisi %P 1300-1590-2148-3140 %V 35 %N 3 %R doi: 10.12714/egejfas.2018.35.3.11 %U 10.12714/egejfas.2018.35.3.11
ISNAD Kalkan, Hülya , Dinçer, Mehmet Tolga . "Farklı organik asitlerin kullanımının kültüre edilmiş çipura (Sparus aurata) pullarından elde edilen jelatin üzerine etkilerinin karşılaştırılması". Su Ürünleri Dergisi 35 / 3 (Eylül 2018): 311-317. http://dx.doi.org/10.12714/egejfas.2018.35.3.11