Makbule BAYLAN, Makbule BAYLAN, Gamze MAZI, Numan ÖZCAN, Bahri ÖZCAN, Mustafa AKAR, Ali COŞKUN

Tütsülenmiş ve Marine Edilmiş Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Soğutulmuş Saklama Süresince Elektroforetik Protein Profilindeki Değişimler

Bu çalışmayla, tütsülenmiş ve marine edilmiş gökkuşağı alabalığının (Oncorhynchus mykiss) buzdolabında depolama süresince elektroforetik protein profilindeki değişimlerin belirlenmesi amaçlanmıştır. Çiğ, tütsülenmiş ve marine edilmiş alabalık örneklerinin, 9 haftalık buzdolabında depolama süresince kas proteinlerindeki değişimler sodyum dodesil sülfat poliakrilamid jel elektroforezi (SDS-PAGE) kullanılarak incelenmiştir. SDS-PAGE ve densitometrik analiz sonuçlarına göre, tütsülenmiş ve marine edilmiş alabalık kaslarının, aktin bandlarında önemli bir değişimin olmadığı, buna karşılık bazı protein banlarının sayısında ve yoğunluğunda bir azalmanın meydana geldiği gözlemlenmiştir. Depolamanın 9. haftasında, 205 kDa molekül ağırlığındaki myosin ağır zinciri (MHC), gözden kaybolmuştur. Ayrıca tütsülenmiş ve marine edilmiş örneklerin protein yüzdeleri de haftalık olarak önemli oranda değişim göstermiştir (P

Anahtar Kelimeler:

Gökkuşağı alabalığı, Protein, SDS-PAGE, Tütsüleme, Marinasyon

Changes of Electrophoretic Protein Profiles of Smoked and Marinated Rainbow Trout (Oncorhynchus mykiss) During Refrigerated Storage

In this study, we aimed to determine the changes of electrophoretic protein profiles of smoked and marinated rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Changes in muscle proteins during 9 weeks refrigerated storage of raw, smoked and marinated trout samples have been examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). SDS-PAGE and densitometric analysis revealed that intensity and the number of some protein bands were reduced while the bands of actin didn’t change significantly during marination and smoking of rainbow trout muscle. Myosin heavy chain (MHC) band with molecular weight of 205 kDa disappeared in the 9th week of smoking and marinating process. Subsequently, there were significant weekly changes in the protein percentages of samples caused by smoking and marinating processes (P<0.01). Protein percentages of the raw, smoked and marinated samples were determined as 18.34-18.82%, 23.83-24.70% and 16.29-17.76%, respectively

Keywords:

Rainbow trout, Protein, SDS-PAGE, Smoking, Marinating,

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