NİDA DEMİRTAŞ EROL, ÖMER ALPER ERDEM, ŞÜKRAN ÇAKLI

Çipura (Sparus aurata), levrek (Dicentrarchus labrax) ve alabalık (Oncorhyncus mykiss)’ların baş bölgesinden elde edilen protein hidrolizatlarının depolamadaki kararlılığı

Bu çalışma kapsamında, Türkiye'de kültüre edilen çipura (Sparus aurata), levrek (Dicentrarchus labrax) ve alabalıkların (Oncorhyncus mykiss) fileto edilmesi sonucunda ortaya çıkan atıklarından olan baş bölgesinden, protein hidrolizatı elde edilmiştir. Elde edilen ürünlerin bazı fonksiyonel ve antioksidan özellikleri tespit edildikten sonra dondurularak 6 ay süreyle depolanan protein hidrolizatlarının depolama sonrası kararlılığı analizlerle belirlenmiştir. Bu çalışmada elde edilen hidrolizatlarda; hidroliz derecesinin ölçülmesi, fonksiyonel özellikler (protein çözünürlüğü, emülsiyon özellikleri, köpürme özellikleri, renk özellikleri, su tutma kapasitesi tespiti (WHC)), antioksidan özellikler (DPPH (1,1-diphenyl-2-pic-ryhydrayl) serbest radikali giderme kapasitesi, antioksidatif aktivite tespiti, metal şelatlama ve aminoasit diziliminin tanımlanması yapılmıştır. Üretimden sonra -18 °C' de depolamaya alınan balık protein hidrolizatlarında depolama süresinin etkisini değerlendirmek amacıyla, yukarıda açıklanan fonksiyonel ve antioksidatif özelllikleri kapsayan analizler 6 aylık depolama periyodu sonunda tekrarlanmıştır. Tüm sonuçlar istatiksel analizler kullanılarak yorumlanmıştır. Balık protein hidrolizatının fonksiyonel ve antioksidatif özelliklerine göre en yüksek antioksidan aktivitesi, çipura hidrolizatında belirlenmiştir. Tüm balık protein hidrolizatlarının üretim verimi % 5'tir. Balık protein hidrolizatlarının fonksiyonel ve antioksidan özellikleri balık türüne göre değişkendir

Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage

In the present study, protein hydrolyzate was obtained from the head region from the wastes produced during filleting of seabream (Sparus aurata), seabass (Dicentrarchus labrax) and trout (Oncorhyncus mykiss) cultured in Turkey. After the functional and antioxidant properties of the obtained products were determined, the post-storage stability of the protein hydrolysates stored frozen for 6 months was determined by analysis. In this study, degree of hydrolysis, functional properties (protein solubility, emulsion properties, foaming properties, color properties, water holding capacity (WHC)), antioxidant properties (DPPH (1,1 –diphenyl-2-pic-ryhydrayl) free radical scavenging capacity, antioxidative activity, metal chelating) and determination of aminoacid sequencing were carried out in protein hydrolysate. To evaluate the effect of storage time on fish protein hydrolysates stored at -18°C after production, the above-mentioned analyzes including functional and antioxidative properties were repeated at the end of the 6 month storage period. Results were interpreted using statistical analysis. According to the functional and antioxidative properties of fish protein hydrolyzate, the highest antioxidant activity was determined in seabream head hydrolyzate. The production yield of all fish protein hydrolysates is 5%. The functional and antioxidant properties of fish protein hydrolysates varied according to fish species

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