Atık Balık Derilerinin Yağ Asidi Profilleri ve Krakerlerin Potansiyel Kullanımı

Bu çalışmanın amacı, yetiştiricilik yolu ile elde edilmiş gökkuşağı alabalığı (G1), çipura (G2) ve levrek (G3) derilerinin yağ asidi profillerini incelemek ve bu balık derilerinden elde edilen yenilebilir krakerlerin panelist algılarını duyusal analizle ölçmektir. Grupların yağ asidi bileşimleri, doymuş (SFA'lar), tekli doymamış (MUFA'lar) ve çoklu doymamış yağ asitleri (PUFA'lar) için sırasıyla % 21.27- 24.59, % 41.43-45.18 ve % 28.06-29.48 arasında değişmiştir. w6 / w3 PUFA'ların oranı G1'de 1.27, G2'de 1.77 ve G3'te 1.71 idi. Aterojenisite (IA) ve Trombojenisite Endeksi (IT) değerleri sırasıyla 0.33 ila 0.36 ve 0.26 ila 0.31 arasında değişmiştir.

Anahtar Kelimeler:

Aterojenite indeksi, balık derisi, kraker, trombojenisite indeksi

Fatty acid profiles of waste fish skins and potential use for crackers

The aim of this study is to examine the fatty acid profiles of rainbow trout (G1), sea bream (G2) and sea bass (G3) obtained by cultivation and to measure the panelist perceptions of edible crackers obtained from these fish skins by sensory analysis. The fatty acid compositions of groups changed from 21.27- 24.59%, 41.43–45.18% and 28.06–29.48% for saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs), respectively. The ratio of w6/w3 PUFAs was 1.27 in G1, 1.77 in G2 and 1.71 in G3. Atherogenicity (IA) and Thrombogenicity Index (IT) values ranged from 0.33 to 0.36 and from 0.26 to 0.31, respectively.

Keywords:

Atherogenicity index, cracker, fish skin, thrombogenicity index,

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