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Derin yağda kızartmanın sardalya kroketlerin kimyasal kompozisyonuna etkisi

Yıl 2017, Cilt: 34 Sayı: 3, 293 - 302, 26.09.2017

Ekrem Cem Çankırılıgil , Nermin Berik

https://doi.org/10.12714/egejfas.2017.34.3.08
Cited By: 5

Öz



Bu çalışmada
sardalya etinden elde edilen kroketlere derin yağda kızartmanın ürünlerin kimyasal
komposizyonuna etkisi belirlenmiştir. Amino asit analizlerine göre, sırasıyla
en yüksek miktarda glutamik asit, lizin ve lösin bulunmuştur. Lösin, isolosin,
lizin, fenilalanin ve treonin miktarı kızartma sonrasında düşerken, metiyonin
miktarı istatistiki olarak değişmemiştir. Triptofan hariç insanlar için elzem
amino asitlerden hepsi sardalya eti ve kroketlerde tespit edilmiştir. Kroket
üretimi ve kızartma işlemi sırasında sardalya etindeki toplam doymamış yağ
asidi miktarının artmasına bağlı olarak toplam doymuş yağ asidi miktarı
azalmıştır. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit,
eikosapentaenoik asit ve linoleic asit tüm gruplarda tespit edilmiştir. Final
ürünlerin mineral kompozisyonlarını dikkate aldığımızda ise, derin yağda
kızartmanın iz element miktarlarını etkilemediği bu çalışma ile gösterilmiştir.
Ayrıca, insanlar için toksik olan elementler hiçbir üründe bulunmamıştır.



Anahtar Kelimeler

Sardalya derin yağda kızartma kroket amino asit yağ asidi

Kaynakça

  • Aksoy, M. (2007). Nutrition and cancer. In M. Tuncer (Ed.), Cancer control in Turkey (pp. 189–197). Ankara/Turkey.
  • AOAC. (2000). Food analysis (Vol. Chapt). Gaithersburg.
  • Ayas, D. (2006). Gökkuşağı Alabalığı (Oncorhyncus mykiss), Hamsi (Engraulis encrasicolus) ve Sardalya (Sardina pilchardus)’nın Sıcak Tütsülenmesi Sonrasındaki Kimyasal Kompozisyon Oranlarındaki Değişimleri. E.Ü Su Ürünleri Dergisi, 23(1–3), 343–346.
  • Badawy, A. A. B., Morgan, C. J., & Turner, J. A. (2008). Application of the Phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors. Amino Acids, 34(4), 587–596.
  • Berik, N., Cankiriligil, C., & Kahraman, D. (2011). Determination of quality attributes and production of fingers from rainbow trout (Oncorhynchus mykiss) fillet. Kafkas Universitesi Veteriner Fakultesi Dergisi, 17(5), 735–740.
  • Bilgin, S., Izci, L., Gunlu, A., & Bolat, Y. (2010). Effect of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss). African Journal of Biotechnology, 9(39), 6573–6577.
  • Burke, P. A., Ling, P. R., Forse, R. A., Lewis, D. W., Jenkins, R., & Bistrian, B. R. (2001). Sites of conditional essential fatty acid deficiency in end stage liver disease. JPEN J Parenter Enteral Nutr, 25(4), 188–193. http://doi.org/10.1177/0148607101025004188
  • Cakli, S. (2007). Seafood Processing Technologoies 2. Izmır-Turkey: University of Ege Publishing.
  • Chi, Z., Yan, K., Gao, L., Li, J., Wang, & Wang, L. (2008). Diversity of marine yeasts with high protein content and evaluation of their nutritive compositions. J. Mar. Biol. Assoc. U. K., 88(7), 1347–1352.
  • Commission, E. (2001). Commission Regulation (EC) no. 221/2002 of 6 February 2002 amending regulation (EC) no. 466/2002 setting maximum levels for certain contaminants in foodstuffs. Brussel.
  • Dean, L. M. (1990). The seafood industry. In G. J. Martin (Ed.), Nutrition and Preparation (pp. 255–267). New York-U.S.A.: Van Nostrand Rainhold.
  • EPA. (1998). United States of Enviromental Protection Agency. Retrieved from http://www.leco.com/products/organic/ama_254/pdf/7473.pdf
  • Erkan, N., Selcuk, A., & Ozden, O. (2010). Amino acid and vitamin composition of raw and cooked horse mackerel. Food Analytical Methods, 3(3), Erkan, N., Selcuk, A. and Ozden, O.
  • FAO. (2014). Global Production Statistics - FAO web version (03/2016). Retrieved from http://www.fao.org/fishery/statistics/en
  • Folch, J., Lees, M., & Sladane-Stanley, G. H. A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem, 226, 497–509.
  • Froese, R., & Pauly, D. (2016). FishBase, version (03/2016). Retrieved from www.fishbase.org
  • Gary, L. (2015). Market report: Sunflower seed and oil. Lipid Technology, 27(1), 24.
  • Ghosh, S., & Bhattacharyya, D. K. (1997). Medium-chain fatty acid-rich glycerides by chemical and lipase-catalyzed polyester-monoester interchange reaction. Journal of the American Oil Chemists’ Society, 74(5), 593. http://doi.org/10.1007/s11746-997-0186-x
  • Gokoglu, N. (2002). Seafood Processing Technology. Istanbul: Foundation of Water Publishing.
  • Grodner, R. M., Andrews, L. S., & Martin, R. E. (1991). Chemical Composition of Seafood Breading and Batter Mixes. Cereal Chemistry, 68(2), 162 – 164.
  • Hall, G. M. (1997). Fish Processing Technology (Second Edi). London: Boundary Row.
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg.
  • IUPAC International Union of Pure and Applied Chemistry. (1979). Standards methods for the analysis of oils, fats and derivatives (6th ed.). Oxford, UK: Pergamon Press.
  • Khan, M., Rahman, M., Rahman, M., & Nowsad Alam, A. (2013). Development of protein enriched shrimp croquette from shrimp industry wastes. Journal of the Bangladesh Agricultural University, 11(2), 331–340. http://doi.org/http://dx.doi.org/10.3329/jbau.v11i2.19937
  • Khazaei, N., Esmaiili, M., & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249–254. http://doi.org/10.1016/j.carbpol.2015.10.084
  • Köksal, G., & Özel, H. G. (2008). Bebek Beslenmesi. Ankara/Türkiye.
  • Leonardo, R., Soares, R., Nunes, C., Lúcia, M., Monteiro, G., Conte-junior, C. A., Mete, E. & Aguila, D. (2016). Molecular testing on sardines and rulings on the authenticity and nutritional value of marketed fi shes : An experience report in the state of Rio de Janeiro , Brazil, 60, 394–400. http://doi.org/10.1016/j.foodcont.2015.08.004
  • Louly, A. W. O. A., Gaydou, E. M., & Kebir, M. V. O. E. (2011). Muscle lipids and fatty acid profiles of three edible fish from the Mauritanian coast: Epinephelus aeneus, Cephalopholis taeniops and Serranus scriba. Food Chemistry, 124(1), 24–28. http://doi.org/10.1016/j.foodchem.2010.05.097
  • Nair, K. S., Schwartz, R. G., & Welle, S. (1992). Leucine as a regulator of whole body and skeletal muscle protein metabolism in humans. American Journal of Physiology - Endocrinology and Metabolism, 263(5), 928–934.
  • Ozdemir, H. S. (2006). Importance of vitamins and minerals in human health (in turkish). J. Int. Med. Sci, 2(35), 1–7.
  • Ozden, O. (2005). Changes in amino acid and fatty acid composition during shelf-life of marinated fish. Journal of Science Food and Agriculture, 85(12), 2015–2020. http://doi.org/10.1002/jsfa.2207
  • Park, E. Y., Brekke, C. J., & Branen, A. L. (2006). Use of pacific hake (Merluccius products) in a frankfurther formulation. Journal of Food Science, 43(6), 1637–1640. http://doi.org/10.1111/j.1365-2621.1978.tb07376.x
  • Paul, A. A., & Southgate, T. D. A. (1978). McCance and Widdowson’s The Composition of Foods. Medical Research Council Report Series. London.
  • Ribeiro Palmeira, K., Teixeira Mársico, E., Guerra Monteiro, M. L., Môsar, L., & Conte Junior, C. A. (2016). Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food, 14(2), 227–238. http://doi.org/10.1080/19476337.2015.1087050
  • Ruiz-Capillas, C., & Moral, A. (2001). Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice. Food Research International, 34, 441–447.
  • Sidwell, V. D., Buzzel, D. H., Foncannon, P. R., & Smith, A. L. (1977). Composition of the edible portion of raw (fresh or frozen) crustaceans, finfish and molluscs. II. Macro elements: sodium, potassium, chlorine, calcium, phosphorus and magnesium. Marine Fisheries Review, 39(1), 1–11.
  • Simopoulos, A. P. (1991). Omega-3 Fatty Acids in Health and Disease and in Growth And Development. The American Journal of Clinical Nutrition, 54(3), 438–463.
  • Simopoulos, A. P. (2002). Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases. J Am Coll Nutr, 21(6), 495–505.
  • Soto-Jover, S., Boluda-Aguilar, M., Esnoz-Nicuesa, A., Iguaz-Gainza, A., & Lopez-Gomez, A. (2015). Texture, Oil Adsorption abd Safety of the european Style Crocuettes Manufactured at Industrial Scale. article, Food Eng Rev. http://doi.org/10.1007/s12393-015-9130-2
  • Srivastava, A., Hamre, K., Stoss, J., Chakrabarti, R., & Tonheim, S. K. (2006). Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254(1–4), 534–543.
  • Tacona, A. G. J., & Metian, M. (2013). Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply. Reviews in Fisheries Science, 21(1), 22–38. http://doi.org/10.1080/10641262.2012.753405
  • TSI. (2015). TSI web version (03/2016). Retrieved from http://www.turkstat.gov.tr/
  • Turan, H., Kaya, Y., & Sönmez, G. (2006). Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri. E.Ü Su Ürünleri Dergisi, 23(Love 1982), 505–508.
  • Zar, j. H. (1999). Biostatistical analysis (4th ed). New Jersey, Prentice-Hall.
  • Zhong, Y., Madhujith, T., Mahfouz, N., & Shahidi, F. (2007). Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability. Food Chemistry, 104(2), 602–608. http://doi.org/10.1016/j.foodchem.2006.12.036

Effects of deep-frying to sardine croquettes’ chemical composition

Yıl 2017, Cilt: 34 Sayı: 3, 293 - 302, 26.09.2017

Ekrem Cem Çankırılıgil , Nermin Berik

https://doi.org/10.12714/egejfas.2017.34.3.08
Cited By: 5

Öz



Fish croquettes were produced with
sardine meat and effects of deep-frying on chemical composition of the products
were determined in this study. The crude fat and ash increased in the sardine
croquettes while water and crude protein decreased with frying process
(P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine
and leucine were the highest ones respectively. The amount of leucine,
isoleucine, lysine, phenylalanine and threonine decreased while the amount of
the methionine remained in the same level statistically after deep-frying. The
essential amino acids for human expect tryptophan were specified in sardine
meat and croquettes. Total of saturated fatty acids in sardine meat decreased
associated with increasing of unsaturated fatty acids during the croquette
production and deep-frying process. Polyunsaturated fatty acids such as
docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in
all groups. Considering the elemental composition of the final product after
deep-frying, this research study indicates that deep-frying does not effect a
number of trace elements. Also, toxic elements for human health were not
detected in any products.



Anahtar Kelimeler

sardine deep-frying croquette amino acid fatty acid

Kaynakça

  • Aksoy, M. (2007). Nutrition and cancer. In M. Tuncer (Ed.), Cancer control in Turkey (pp. 189–197). Ankara/Turkey.
  • AOAC. (2000). Food analysis (Vol. Chapt). Gaithersburg.
  • Ayas, D. (2006). Gökkuşağı Alabalığı (Oncorhyncus mykiss), Hamsi (Engraulis encrasicolus) ve Sardalya (Sardina pilchardus)’nın Sıcak Tütsülenmesi Sonrasındaki Kimyasal Kompozisyon Oranlarındaki Değişimleri. E.Ü Su Ürünleri Dergisi, 23(1–3), 343–346.
  • Badawy, A. A. B., Morgan, C. J., & Turner, J. A. (2008). Application of the Phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors. Amino Acids, 34(4), 587–596.
  • Berik, N., Cankiriligil, C., & Kahraman, D. (2011). Determination of quality attributes and production of fingers from rainbow trout (Oncorhynchus mykiss) fillet. Kafkas Universitesi Veteriner Fakultesi Dergisi, 17(5), 735–740.
  • Bilgin, S., Izci, L., Gunlu, A., & Bolat, Y. (2010). Effect of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss). African Journal of Biotechnology, 9(39), 6573–6577.
  • Burke, P. A., Ling, P. R., Forse, R. A., Lewis, D. W., Jenkins, R., & Bistrian, B. R. (2001). Sites of conditional essential fatty acid deficiency in end stage liver disease. JPEN J Parenter Enteral Nutr, 25(4), 188–193. http://doi.org/10.1177/0148607101025004188
  • Cakli, S. (2007). Seafood Processing Technologoies 2. Izmır-Turkey: University of Ege Publishing.
  • Chi, Z., Yan, K., Gao, L., Li, J., Wang, & Wang, L. (2008). Diversity of marine yeasts with high protein content and evaluation of their nutritive compositions. J. Mar. Biol. Assoc. U. K., 88(7), 1347–1352.
  • Commission, E. (2001). Commission Regulation (EC) no. 221/2002 of 6 February 2002 amending regulation (EC) no. 466/2002 setting maximum levels for certain contaminants in foodstuffs. Brussel.
  • Dean, L. M. (1990). The seafood industry. In G. J. Martin (Ed.), Nutrition and Preparation (pp. 255–267). New York-U.S.A.: Van Nostrand Rainhold.
  • EPA. (1998). United States of Enviromental Protection Agency. Retrieved from http://www.leco.com/products/organic/ama_254/pdf/7473.pdf
  • Erkan, N., Selcuk, A., & Ozden, O. (2010). Amino acid and vitamin composition of raw and cooked horse mackerel. Food Analytical Methods, 3(3), Erkan, N., Selcuk, A. and Ozden, O.
  • FAO. (2014). Global Production Statistics - FAO web version (03/2016). Retrieved from http://www.fao.org/fishery/statistics/en
  • Folch, J., Lees, M., & Sladane-Stanley, G. H. A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem, 226, 497–509.
  • Froese, R., & Pauly, D. (2016). FishBase, version (03/2016). Retrieved from www.fishbase.org
  • Gary, L. (2015). Market report: Sunflower seed and oil. Lipid Technology, 27(1), 24.
  • Ghosh, S., & Bhattacharyya, D. K. (1997). Medium-chain fatty acid-rich glycerides by chemical and lipase-catalyzed polyester-monoester interchange reaction. Journal of the American Oil Chemists’ Society, 74(5), 593. http://doi.org/10.1007/s11746-997-0186-x
  • Gokoglu, N. (2002). Seafood Processing Technology. Istanbul: Foundation of Water Publishing.
  • Grodner, R. M., Andrews, L. S., & Martin, R. E. (1991). Chemical Composition of Seafood Breading and Batter Mixes. Cereal Chemistry, 68(2), 162 – 164.
  • Hall, G. M. (1997). Fish Processing Technology (Second Edi). London: Boundary Row.
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg.
  • IUPAC International Union of Pure and Applied Chemistry. (1979). Standards methods for the analysis of oils, fats and derivatives (6th ed.). Oxford, UK: Pergamon Press.
  • Khan, M., Rahman, M., Rahman, M., & Nowsad Alam, A. (2013). Development of protein enriched shrimp croquette from shrimp industry wastes. Journal of the Bangladesh Agricultural University, 11(2), 331–340. http://doi.org/http://dx.doi.org/10.3329/jbau.v11i2.19937
  • Khazaei, N., Esmaiili, M., & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249–254. http://doi.org/10.1016/j.carbpol.2015.10.084
  • Köksal, G., & Özel, H. G. (2008). Bebek Beslenmesi. Ankara/Türkiye.
  • Leonardo, R., Soares, R., Nunes, C., Lúcia, M., Monteiro, G., Conte-junior, C. A., Mete, E. & Aguila, D. (2016). Molecular testing on sardines and rulings on the authenticity and nutritional value of marketed fi shes : An experience report in the state of Rio de Janeiro , Brazil, 60, 394–400. http://doi.org/10.1016/j.foodcont.2015.08.004
  • Louly, A. W. O. A., Gaydou, E. M., & Kebir, M. V. O. E. (2011). Muscle lipids and fatty acid profiles of three edible fish from the Mauritanian coast: Epinephelus aeneus, Cephalopholis taeniops and Serranus scriba. Food Chemistry, 124(1), 24–28. http://doi.org/10.1016/j.foodchem.2010.05.097
  • Nair, K. S., Schwartz, R. G., & Welle, S. (1992). Leucine as a regulator of whole body and skeletal muscle protein metabolism in humans. American Journal of Physiology - Endocrinology and Metabolism, 263(5), 928–934.
  • Ozdemir, H. S. (2006). Importance of vitamins and minerals in human health (in turkish). J. Int. Med. Sci, 2(35), 1–7.
  • Ozden, O. (2005). Changes in amino acid and fatty acid composition during shelf-life of marinated fish. Journal of Science Food and Agriculture, 85(12), 2015–2020. http://doi.org/10.1002/jsfa.2207
  • Park, E. Y., Brekke, C. J., & Branen, A. L. (2006). Use of pacific hake (Merluccius products) in a frankfurther formulation. Journal of Food Science, 43(6), 1637–1640. http://doi.org/10.1111/j.1365-2621.1978.tb07376.x
  • Paul, A. A., & Southgate, T. D. A. (1978). McCance and Widdowson’s The Composition of Foods. Medical Research Council Report Series. London.
  • Ribeiro Palmeira, K., Teixeira Mársico, E., Guerra Monteiro, M. L., Môsar, L., & Conte Junior, C. A. (2016). Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food, 14(2), 227–238. http://doi.org/10.1080/19476337.2015.1087050
  • Ruiz-Capillas, C., & Moral, A. (2001). Production of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice. Food Research International, 34, 441–447.
  • Sidwell, V. D., Buzzel, D. H., Foncannon, P. R., & Smith, A. L. (1977). Composition of the edible portion of raw (fresh or frozen) crustaceans, finfish and molluscs. II. Macro elements: sodium, potassium, chlorine, calcium, phosphorus and magnesium. Marine Fisheries Review, 39(1), 1–11.
  • Simopoulos, A. P. (1991). Omega-3 Fatty Acids in Health and Disease and in Growth And Development. The American Journal of Clinical Nutrition, 54(3), 438–463.
  • Simopoulos, A. P. (2002). Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases. J Am Coll Nutr, 21(6), 495–505.
  • Soto-Jover, S., Boluda-Aguilar, M., Esnoz-Nicuesa, A., Iguaz-Gainza, A., & Lopez-Gomez, A. (2015). Texture, Oil Adsorption abd Safety of the european Style Crocuettes Manufactured at Industrial Scale. article, Food Eng Rev. http://doi.org/10.1007/s12393-015-9130-2
  • Srivastava, A., Hamre, K., Stoss, J., Chakrabarti, R., & Tonheim, S. K. (2006). Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254(1–4), 534–543.
  • Tacona, A. G. J., & Metian, M. (2013). Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply. Reviews in Fisheries Science, 21(1), 22–38. http://doi.org/10.1080/10641262.2012.753405
  • TSI. (2015). TSI web version (03/2016). Retrieved from http://www.turkstat.gov.tr/
  • Turan, H., Kaya, Y., & Sönmez, G. (2006). Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri. E.Ü Su Ürünleri Dergisi, 23(Love 1982), 505–508.
  • Zar, j. H. (1999). Biostatistical analysis (4th ed). New Jersey, Prentice-Hall.
  • Zhong, Y., Madhujith, T., Mahfouz, N., & Shahidi, F. (2007). Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability. Food Chemistry, 104(2), 602–608. http://doi.org/10.1016/j.foodchem.2006.12.036
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Ekrem Cem Çankırılıgil

Nermin Berik

Yayımlanma Tarihi 26 Eylül 2017
Gönderilme Tarihi 16 Mart 2017
Yayımlandığı Sayı Yıl 2017Cilt: 34 Sayı: 3

Kaynak Göster

APA Çankırılıgil, E. C., & Berik, N. (2017). Effects of deep-frying to sardine croquettes’ chemical composition. Ege Journal of Fisheries and Aquatic Sciences, 34(3), 293-302. https://doi.org/10.12714/egejfas.2017.34.3.08

Cited By

Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre
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Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)
Ege Journal of Fisheries and Aquatic Sciences
https://doi.org/10.12714/egejfas.37.2.01
Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products
Processes
https://doi.org/10.3390/pr9091645
Physicochemical Composition and Selected Quality Characteristics of the New Product: Ready to Eat Shrimp
Acta Aquatica Turcica
https://doi.org/10.22392/actaquatr.712345
The effect of different drying methods on chemical composition, fatty acid, and amino acid profiles of sea cucumber (Holothuria tubulosa Gmelin, 1791)
Journal of Food Processing and Preservation
https://doi.org/10.1111/jfpp.13723