Özlem Emir Çoban, Ökkeş Yılmaz, Emine Özpolat, Ayşe Gürel İnanlı, Nermin Karaton Kuzgun

Sazan (Cyprinus carpio carpio) ve gökkuşağı alabalığı (Oncorhynchus mykiss) havyarlarının vitamin kompozisyonu ile kolesterol düzeylerinin belirlenmesi

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

Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars

In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the culturedrainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determinedin the products. In the research, roes obtained from mature fish were processed under aseptic conditions by suitable procedures for differentfish 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 resultof 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 roesobtained from carp. The average protein content in raw roe obtained from rainbow trout was determined to be 24.32%, it was determined tobe 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 muchchange during processing and it was determined to be 8.84% in the end product. During the production and storage of the caviar producedfrom rainbow trout and carp, the fat-soluble vitamin composition and cholesterol levels were determined. During the study, it was found thatthe amounts of vitamin A between rainbow trout and carp caviars were significantly different (p

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