Farklı muhafaza sıcaklığı ve sürelerinin Kerevit (Astacus leptodactylus Esch. 1823) filetosundaki vitamin A, β-karoten, astaksantin ve lipid peroksidasyon seviyesi üzerine etkisi

Bu çalışmada, farklı sıcaklık dereceleri ve sürelerinin kerevit (A. leptodactylus) filetolarındaki vitamin A, β-karoten, astaksantin ve lipid peroksidasyon seviyesi (malondialdehit (MDA)) üzerine olan etkisi araştırıldı. Bunun için kerevit filetoları +4°C, -12°C ve -18°C’lerde muhafaza edildi. Çalışmada abdomen filetolarındaki analizler, +4°C’de 0., 1., 3., 6., 9. ve 12. günlerde, -12 ve -18°C’lerde ise 0, 2., 4., 6., 8., 10., 12. ve 17. haftalarda yapıldı. Analizlerin yapımında yüksek performanslı sıvı kromatografisi kullanıldı. Elde edilen parametrelerin istatistiksel analizleri sonucunda; vitamin A, β-karoten ve astaksantin miktarındaki azalmanın, MDA miktarındaki yükselmenin +4°C, -18°C ve -12°C’de süreye bağlı olarak artarak meydana geldiği (her biri için p˂0,001) belirlendi. Ayrıca çalışmada meydana gelen bu değişimin - 18°C ve -12°C göre +4°C’de, -18°C’ye göre ise -12°C’de daha fazla olduğu tespit edildi.

Effects on vitamin A, β-caroten, Astaxhantın and Lipid peroxidation levels in fillets of Freshwater Crayfish (Astacus Leptodactylus, esch., 1823) of various storage temperature and time

The study was aimed to determine the effects of various storage temperatures and periods on vitamin A, βcaroten, astaxhantin and lipid peroxidation (Malondialdehyde (MDA)) levels of fillets of A. leptodactylus. For this purpose, freshwater crayfish samples (A. leptodactylus) were stored at +4, -12 and -18°C. The analysis in abdomen fillets were made at the beginning of 0, 1, 3, 6, 9, 12 days at +4°C and 0, 2, 4, 6, 8, 10, 12 and 17 weeks at -12 and -18°C. High performance liquid chromatography was used in the construction of the analyzes. In a result of the statistical analysis of the obtained parameters was determined that it occurred depending on the time that the levels of vitamin A, β-caroten, astaxhantin decreased and the level of MDA increased (p˂0,001 for each one). Moreover, It was found that this changes in the study were more higher at +4°C according to -18°C and -12°C and at -12°C according to -18°C.

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