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

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

-

Yazarlar

Mustafa Ünlüsayın

Bahar Gümüş

Ruhan Erdilal

Hayri Gülyavuz

Yayımlanma Tarihi

1 Eylül 2011

Gönderilme Tarihi

7 Aralık 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2011 Cilt: 28 Sayı: 3

IZ

https://izlik.org/JA68SF47NB

Kaynak Göster

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

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

IZ

Kaynak Göster