The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis)
Bu çalışmanın amacı; farklı tuzlama metotlarıyla tuzlanan sübye (Sepia officinalis L., 1758)’nin protein kayıplarını araştırmaktır. %8 ve %20 konsantrasyonlarında NaCl içeren iki farklı tuz solüsyonu çalışılmıştır. Üçüncü yöntem olan kuru tuzlama yöntemi ise balık yüzeyinin tamamı tuz ile kaplanarak yapılmıştır. Taze ve %8’lik solüsyonla tuzlanan sübyelerin nem içeriğindeki değişimler önemsizdi (P>0,05). %8 ve %20’lik konsantrasyonlarla tuzlanan sübyelerin protein içeriğindeki (kuru ağırlık üzerinden) değişimler önemsiz (P>0,05) olarak belirlenmiştir. Tuzlamadan sonra tüm gruplarda sübyelerin toplam protein içeriği azalmıştır (P
Sübye (Sepia officinalis)’nin protein kayıpları üzerine farklı tuzlama yöntemlerinin etkileri.
he aim of this study was to investigate protein loss of cuttlefish (Sepia officinalis L., 1758) under different salting methods. Two different brine solutions containing 8% and 20% NaCl were investigated. In the third treatment, dry salting was run by covering a salt layer with fish layer. Unsalted fish were used as control. The changes in moisture contents of fresh and 8% brined cuttlefish were not significant (P>0.05). Protein contents (dry basis) of brine salted cuttlefish (8% and 20%) were not significantly different. After salting, total protein contents of cuttlefish were decreased in brined and dry salted samples (P<0.05). The density of 205 kDa and 35 kDa protein bands couldn’t be seen for fresh and dry salted cuttlefish in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS- PAGE) of muscle tissue proteins. The results indicate that best salting method for cuttlefish flesh was brine salting with a concentration of 8%. Increased salt concentration increased in protein loss.
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- ISSN: 1300-1590
- Yayın Aralığı: Yılda 4 Sayı
- Başlangıç: 1984
- Yayıncı: Aynur Lök
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