BibTex RIS Kaynak Göster

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

Yıl 2011, Cilt: 28 Sayı: 3, 71 - 74, 01.09.2011

Mustafa Ünlüsayın Bahar Gümüş Ruhan Erdilal Hayri Gülyavuz

Öz

Anahtar Kelimeler

-

Kaynakça

  • 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).

Yıl 2011, Cilt: 28 Sayı: 3, 71 - 74, 01.09.2011

Mustafa Ünlüsayın Bahar Gümüş Ruhan Erdilal Hayri Gülyavuz

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

  • 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.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Mustafa Ünlüsayın

Bahar Gümüş

Ruhan Erdilal

Hayri Gülyavuz

Yayımlanma Tarihi 1 Eylül 2011
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2011Cilt: 28 Sayı: 3

Kaynak Göster

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.