BibTex RIS Kaynak Göster

Farklı tuzlama metotları ile tuzlanan istavrit balığı (Trachurus trachurus L., 1758)'nın ekstrakt kayıplarının belirlenmesi.

Yıl 2008, Cilt: 25 Sayı: 3, 217 - 220, 01.09.2008

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.
  • Aubourg, S. 2001. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists’ Society 78: 857-862.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bandarra, N.M., I. Batista, M.L. Nunes, and J. Empis. 2001. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research and Technology 212: 535-539.
  • Borgstrom, G. 1965. Fish as Food, Processing. 114 p.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Horner, W.F.A. 1997. Salting, In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Pp:32-72. Chapman &Hall Publishers. UK.
  • Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the heat of bacteriophage T4. Nature 227: 680-685.
  • Lowry, O.H., N.J. Rosenbrough, A.L. Farr, and R.J. Randall. 1951. Protein measurement with the Folin Fenol Reagent. Journal of Biological Chemistry 193: 265-275.
  • Martínez-Alvarez, O., and M.C. Gόmez-Guillén. 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.
  • Silva, H.A., R. Mendes, M.L. Nunes, and J. Empis. 2006. Protein changes after irridation and ice storage of horse mackerel (Trachurus trachurus). European Food Research and Technology 224: 83-90.
  • Simeonidou, S., A. Govaris, and K. Vareltzis. 1997. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschrift für Lebensmittel Untersuchung und Forschung 204: 405-410.
  • Tambo, T., N. Yamada, and N. Kitada. 1992. Change in myofibrillar protein of cured horse mackerel meat induced by dehydration. Nippon Suisan Gakkaishi 58: 685-691.
  • Turan, H., Y. Kaya, İ. Erkoyuncu, and G. Sönmez. 2006. Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of the Food Quality 29: 470-478.
  • Turkish Statistical Instute (Turkstat). 2007. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Tzikas, Z., I. Amvrosiadis, N. Soultos, and S. Georgakis. 2007. Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Agean Sea (Greece). Food Control 18: 251-257.
  • Ünlüsayın, M., S. Kaleli, and H. Gülyavuz. 2001. The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science Food and Agriculture 81: 661-664.
  • Voskresensky, N.A. 1965. Salting of herring. In: Fish as Food. Vol III Processing: Part I (edited by G. Borgstrom). Pp. 107-129. Academic Press. New York.

The Investigation of Extract Loss of Horse Mackerel (Trachurus trachurus L., 1758) with Different Salting Methods.

Yıl 2008, Cilt: 25 Sayı: 3, 217 - 220, 01.09.2008

Mustafa Ünlüsayın Bahar Gümüş Ruhan Erdilal Hayri Gülyavuz

Öz

Farklı tuzlama metotları ile tuzlanan istavrit balığı (Trachurus trachurus L., 1758)’nın ekstrakt kayıplarının belirlenmesi. Bu araştırmanın amacı farklı tuzlama metodlarıyla tuzlanan istavrit balığının ekstrakt kayıplarının belirlenmesi içindir. Bu çalışmada, %8 ve %20 NaCl konsantrasyonu içeren iki farklı tuzlu-su çözeltisi ve kuru tuzlama metodu kullanılmıştır. %8 ve %20’lik tuzlu-su çözeltisi ile tuzlanan örneklerde nem ve protein içeriğindeki değişimlerin önemsiz (p>0,05) olduğu belirlenmiştir. SDS-PAGE jel elektroforezinde, kontrol grubunda 205, 116, 86 ve 29 kDa yoğunluğundaki protein bantları görülmemiştir. İstavrit için en uygun tuzlama metodu %20’lik tuzlu-su çözeltisi ile tuzlama olarak belirlenmiştir. Bizim sonuçlarımız tuz konsantrasyonundaki artışın istavritin ekstrat kayıpları üzerinde etkili olduğunu belirtmektedir

Anahtar Kelimeler

Tuzlama ekstrakt protein Trachurus trachurus SDS-PAGE

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.
  • Aubourg, S. 2001. Damage detection in horse mackerel (Trachurus trachurus) during chilled storage. Journal of the American Oil Chemists’ Society 78: 857-862.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bandarra, N.M., I. Batista, M.L. Nunes, and J. Empis. 2001. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research and Technology 212: 535-539.
  • Borgstrom, G. 1965. Fish as Food, Processing. 114 p.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Horner, W.F.A. 1997. Salting, In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Pp:32-72. Chapman &Hall Publishers. UK.
  • Laemmli, U.K. 1970. Cleavage of structural proteins during the assembly of the heat of bacteriophage T4. Nature 227: 680-685.
  • Lowry, O.H., N.J. Rosenbrough, A.L. Farr, and R.J. Randall. 1951. Protein measurement with the Folin Fenol Reagent. Journal of Biological Chemistry 193: 265-275.
  • Martínez-Alvarez, O., and M.C. Gόmez-Guillén. 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.
  • Silva, H.A., R. Mendes, M.L. Nunes, and J. Empis. 2006. Protein changes after irridation and ice storage of horse mackerel (Trachurus trachurus). European Food Research and Technology 224: 83-90.
  • Simeonidou, S., A. Govaris, and K. Vareltzis. 1997. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschrift für Lebensmittel Untersuchung und Forschung 204: 405-410.
  • Tambo, T., N. Yamada, and N. Kitada. 1992. Change in myofibrillar protein of cured horse mackerel meat induced by dehydration. Nippon Suisan Gakkaishi 58: 685-691.
  • Turan, H., Y. Kaya, İ. Erkoyuncu, and G. Sönmez. 2006. Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda sarda, Bloch 1793). Journal of the Food Quality 29: 470-478.
  • Turkish Statistical Instute (Turkstat). 2007. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Tzikas, Z., I. Amvrosiadis, N. Soultos, and S. Georgakis. 2007. Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Agean Sea (Greece). Food Control 18: 251-257.
  • Ünlüsayın, M., S. Kaleli, and H. Gülyavuz. 2001. The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science Food and Agriculture 81: 661-664.
  • Voskresensky, N.A. 1965. Salting of herring. In: Fish as Food. Vol III Processing: Part I (edited by G. Borgstrom). Pp. 107-129. Academic Press. New York.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Mustafa Ünlüsayın

Bahar Gümüş

Ruhan Erdilal

Hayri Gülyavuz

Yayımlanma Tarihi 1 Eylül 2008
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2008Cilt: 25 Sayı: 3

Kaynak Göster

APA Ünlüsayın, M. ., Gümüş, B. ., Erdilal, R. ., Gülyavuz, H. . (2008). The Investigation of Extract Loss of Horse Mackerel (Trachurus trachurus L., 1758) with Different Salting Methods. Ege Journal of Fisheries and Aquatic Sciences, 25(3), 217-220.