Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars
Abstract
In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determined in the products.
In the research, roes obtained from mature fish were processed under aseptic conditions by suitable procedures for different fish species. The obtained caviars were weighed as 75 grams and filled in 200 ml capped glass jar and stored in +4 ºC for 28 days. As a result of the analysis in the study, the amount of dry matter was determined to be 35.94% in roes obtained from rainbow trout and 31.28% in roes obtained from carp. The average protein content in raw roe obtained from rainbow trout was determined to be 24.32%, it was determined to be 18.25 % in carp. In this study, the fat content in roes obtained from rainbow trout was determined to be 9.14%, but it did not show much change during processing and it was determined to be 8.84% in the end product.
During the production and storage of the caviar produced from rainbow trout and carp, the fat-soluble vitamin composition and cholesterol levels were determined. During the study, it was found that the amounts of vitamin A between rainbow trout and carp caviars were significantly different (p <0.001). Vitamins D and K were not detected in the caviar samples. As a result of analyzes, cholesterol levels were determined 73.76 mg/100 g in rainbow trout roe and 10.82 mg/100 g in carp roe and it was observed that these values were not changed significantly during the processing and storage periods (on 0th, 7th, 14th, 21st and 28th days ).
Keywords
Supporting Institution
TÜBİTAK
Project Number
111O055
Thanks
The authors wish to thank the Scientific and Technological Research Council of Turkey (TÜBİTAK) for the financial support (111O055).
References
- Altuğ, G. & Bayrak, Y. (2003). .Microbiological analysis of caviar from Russia and Iran. Food Microbiology, 20, (1), 83-86. DOI: 10.1016/S0740-0020(02)00090-4
- AOAC. 2002. Official Methods of Analysis of the Association of Official Analytical Chemists (17 th ed.) Association of Official Analytical Chemists, Gaithersburg, Maryland.
- Bledsoe, G. E.; Bledsoe, C.D. & Rasco, B. (2003). Caviars and fish roe products. Critical Reviews in Food Science and Nutrition, 43, 317-356. DOI: 10.1080/10408690390826545
- Çakli, Ş. (2007). Fish Processing Technology 1, Basic Topics on Fish Processing Technology. Ege University, Faculty of Fisheries, Pub.Number: 76, İzmir-Bornova, 695.
- Göğüş, A. K. & Kolsarıcı, N. (1992). Fish Processing Technology. Ankara University, Agriculture of Faculty Pub Number: 1243: 358, Ankara, 261.
- Gürel İnanli, A., Emir Çoban, Ö. & Dartay, M. (2010). The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage, Fish Science, 76, 879-883. DOI: 10.1007/s12562-010-0279-6
- Hara, A. & Radin, N.S. (1983). Lipid extraction of tissues with a low-toxicity solvent, Analytical Biochemistry, 90, 420-426. DOI: 10.1016/0003-2697(78)90046-5
- Himelbloom, B.H. & Crapo, C.A. (1998). Microbial evaluation of Alaska salmon caviar. J. Food Prot. 1, (5), 626–628. DOI: 10.4315/0362-028X-61.5.626
- İnal, T. (1992). Food Hygiene, İstanbul, p:783.
- Karakaş, Y. (2008). Determination of Quality and Production of Caviar from Mullet. Master thesis, Süleyman Demirel University.
- Katsanidis, E. & Addis, P.B. (1999). Novel HPLC analysis of tocopherols and cholesterol in tissue. Free Radic. Biol. Med., 27, (11-12), 1137-1140. DOI: 10.1016/S0891-5849(99)00205-1
- L´opez-Cervantes, L., S´anchez-Machado D.I. & R´ıos-V´azquez, N.J. (2006). High-performance liquid chromatography method for the simultaneous quantification of retinol, tocopherol, and cholesterol in shrimp waste hydrolysate. Journal of Chromatography A, 1105, 135–139. DOI: 10.1016/j.chroma.2005.08.010
- McCune, K. 1988. The Fish Book. Harper & Row Publishers Inc, Newyork. 126 p. Microbiology, 20, (1), 83-86.
- Olgunoğlu, İ.K. & Olgunoğlu, M.P. (2011). Concentrations of metal contaminants, vitamin and mineral in waxed caviar from Mugil cephalus (L., 1758). African Journal of Agricultural Research 6, (4), 1041-1046.
- Özpolat, E. & Patır, B. (2008). Study on some chemical parameters and caviar making from of rainbow trout (Oncorhynchus mykiss) eggs. I. National Symposium of Trout, Special issue, 5,1-2, 50-57.
- Özpolat, E. & Patır, B. (2010). Changes in sensorial and chemical quality in vacuumed of Rainbow trout (Oncorhynchus mykiss Walbaum,1792) when producing caviars and storage. Journal of New World Sciences Academy, 5, (4), 336-343.
- Pigott, G.M. & Tucker, B.W. (1990). Seafood effects of technology on nutrition. Marcel Dekker Inc. New York.
- Şengör, G.F., Özden, Ö., Erkan, N., Tüter, M. & Aksoy, H.A. (2003). Fatty acid composition of fathead grey mullet (Mugil cephalus L., 1758) fillet, raw and beeswaxed caviar oils, Turkish Journal of Fisheries and Aquatic Sciences 3, 93-96.
- Varlik, C., Erkan, N., Özden, Ö., Mol, S. & Baygar, T. (2004). Fish Processing Technology. (In Turkish) Faculty of Fisheries, İstanbul Üniversty, İstanbul, P: 491.
- Wirth, M., Kirschbaum, F., Gessner, J., Krüger, A., Patriche, N. & Billard, R. (2000). Chemical and biochemical composition of caviar from different sturgeon species and origins. Nahrung, 44, 233-237. DOI:10.1002/1521-3803(20000701)44:4<233::AID-FOOD233>3.0.CO;2-1
Sazan (Cyprinus carpio carpio) ve gökkuşağı alabalığı (Oncorhynchus mykiss) havyarlarının vitamin kompozisyonu ile kolesterol düzeylerinin belirlenmesi
Abstract
Bu çalışmada, Elazığ ili Keban Baraj Gölü’nden avlanan sazan balıkları (Cyprinus carpio carpio) ve kültür gökkuşağı alabalıklarından (Oncorhynchus mykiss) elde edilen yumurtalar havyar olarak işlenerek ürünün besin ve vitamin kompozisyonu ile kolesterol düzeyleri saptanmıştır.
Araştırmada tam olgunlaşmış ve sağım aşamasına gelmiş anaç balıklardan sağılarak alınan yumurtalar elde edilen balık türüne uygun farklı şekillerde aseptik koşullar altında işlendi. Elde edilen havyarlar 75’er gram tartılarak kapaklı cam 200 ml’lik kavanozlara yerleştirildikten sonra 28 gün süreyle +4 ºC’de muhafazaya alındı.
Çalışmada yapılan analizler sonucunda, kuru madde miktarının gökkuşağı alabalıklarından elde edilen yumurtsalarda % 35.94, sazandan elde edilen yumurtalarda % 31.28 olarak belirlenmiştir. Gökkuşağı alabalığından elde edilen ham yumurtada ortalama protein içeriği % 24.32, sazanlarda % 18.25 olarak belirlenmiştir. Bu çalışmada, gökkuşağı alabalığından elde edilen balık yumurtasındaki yağ içeriği % 9,14 olarak tespit edilirken işleme sonucunda bu değerin fazla bir değişiklik göstermediği ve son üründe % 8,84 olarak tespit edilmiştir.
Gökkuşağı alabalığı ve sazandan üretilen havyarın üretimi ve depolanması sırasında yağda çözünen vitamin kompozisyonu ve kolesterol düzeyleri belirlenmiştir. Çalışma sırasında gökkuşağı alabalığı ve sazan havyarlarında belirlenen A vitamin miktarları arasındaki farkın istatistiki olarak önemli olduğu (p<0,001) tespit edilirken, havyar örneklerinde D ve K vitaminleri tespit edilmemiştir. Yapılan analizler neticesinde kolesterol düzeyleri gökkuşağı alabalığından sağılan yumurtalarda 73,76 mg/100 g sazanlarda alınan yumurtalarda ise 10,82 mg/100 g belirlenirken üretim ve muhafaza aşamalarında (0, 7, 14, 21 ve 28. günlerde) bu değerlerde önemli bir değişim görülmemiştir.
Keywords
Project Number
111O055
References
- Altuğ, G. & Bayrak, Y. (2003). .Microbiological analysis of caviar from Russia and Iran. Food Microbiology, 20, (1), 83-86. DOI: 10.1016/S0740-0020(02)00090-4
- AOAC. 2002. Official Methods of Analysis of the Association of Official Analytical Chemists (17 th ed.) Association of Official Analytical Chemists, Gaithersburg, Maryland.
- Bledsoe, G. E.; Bledsoe, C.D. & Rasco, B. (2003). Caviars and fish roe products. Critical Reviews in Food Science and Nutrition, 43, 317-356. DOI: 10.1080/10408690390826545
- Çakli, Ş. (2007). Fish Processing Technology 1, Basic Topics on Fish Processing Technology. Ege University, Faculty of Fisheries, Pub.Number: 76, İzmir-Bornova, 695.
- Göğüş, A. K. & Kolsarıcı, N. (1992). Fish Processing Technology. Ankara University, Agriculture of Faculty Pub Number: 1243: 358, Ankara, 261.
- Gürel İnanli, A., Emir Çoban, Ö. & Dartay, M. (2010). The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage, Fish Science, 76, 879-883. DOI: 10.1007/s12562-010-0279-6
- Hara, A. & Radin, N.S. (1983). Lipid extraction of tissues with a low-toxicity solvent, Analytical Biochemistry, 90, 420-426. DOI: 10.1016/0003-2697(78)90046-5
- Himelbloom, B.H. & Crapo, C.A. (1998). Microbial evaluation of Alaska salmon caviar. J. Food Prot. 1, (5), 626–628. DOI: 10.4315/0362-028X-61.5.626
- İnal, T. (1992). Food Hygiene, İstanbul, p:783.
- Karakaş, Y. (2008). Determination of Quality and Production of Caviar from Mullet. Master thesis, Süleyman Demirel University.
- Katsanidis, E. & Addis, P.B. (1999). Novel HPLC analysis of tocopherols and cholesterol in tissue. Free Radic. Biol. Med., 27, (11-12), 1137-1140. DOI: 10.1016/S0891-5849(99)00205-1
- L´opez-Cervantes, L., S´anchez-Machado D.I. & R´ıos-V´azquez, N.J. (2006). High-performance liquid chromatography method for the simultaneous quantification of retinol, tocopherol, and cholesterol in shrimp waste hydrolysate. Journal of Chromatography A, 1105, 135–139. DOI: 10.1016/j.chroma.2005.08.010
- McCune, K. 1988. The Fish Book. Harper & Row Publishers Inc, Newyork. 126 p. Microbiology, 20, (1), 83-86.
- Olgunoğlu, İ.K. & Olgunoğlu, M.P. (2011). Concentrations of metal contaminants, vitamin and mineral in waxed caviar from Mugil cephalus (L., 1758). African Journal of Agricultural Research 6, (4), 1041-1046.
- Özpolat, E. & Patır, B. (2008). Study on some chemical parameters and caviar making from of rainbow trout (Oncorhynchus mykiss) eggs. I. National Symposium of Trout, Special issue, 5,1-2, 50-57.
- Özpolat, E. & Patır, B. (2010). Changes in sensorial and chemical quality in vacuumed of Rainbow trout (Oncorhynchus mykiss Walbaum,1792) when producing caviars and storage. Journal of New World Sciences Academy, 5, (4), 336-343.
- Pigott, G.M. & Tucker, B.W. (1990). Seafood effects of technology on nutrition. Marcel Dekker Inc. New York.
- Şengör, G.F., Özden, Ö., Erkan, N., Tüter, M. & Aksoy, H.A. (2003). Fatty acid composition of fathead grey mullet (Mugil cephalus L., 1758) fillet, raw and beeswaxed caviar oils, Turkish Journal of Fisheries and Aquatic Sciences 3, 93-96.
- Varlik, C., Erkan, N., Özden, Ö., Mol, S. & Baygar, T. (2004). Fish Processing Technology. (In Turkish) Faculty of Fisheries, İstanbul Üniversty, İstanbul, P: 491.
- Wirth, M., Kirschbaum, F., Gessner, J., Krüger, A., Patriche, N. & Billard, R. (2000). Chemical and biochemical composition of caviar from different sturgeon species and origins. Nahrung, 44, 233-237. DOI:10.1002/1521-3803(20000701)44:4<233::AID-FOOD233>3.0.CO;2-1
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Articles |
| Authors | |
| Project Number | 111O055 |
| Publication Date | September 15, 2019 |
| Submission Date | November 1, 2018 |
| Published in Issue | Year 2019Volume: 36 Issue: 3 |