MUSTAFA ÜNLÜSAYIN, BAHAR GÜMÜŞ, Ruhan ERDİLAL, Hayri GÜLYAVUZ

The investigation of extract loss of horse mackerel (Trachurus trachurus L., 1758) with different salting methods

Bu araştırmanın amacı farklı tuzlama metodlarıyla tuzlanan istavrit balığının ekstrakt kayıplarının belirlenmesi içindir. Bu çalışmada, %8 ve %20 NaCl konsantrasyonu içeren iki farklı tuzlu-su çözeltisi ve kuru tuzlama metodu kullanılmıştır. %8 ve %20’lik tuzlu-su çözeltisi ile tuzlanan örneklerde nem ve protein içeriğindeki değişimlerin önemsiz (p>0,05) olduğu belirlenmiştir. SDS-PAGE jel elektroforezinde, kontrol grubunda 205, 116, 86 ve 29 kDa yoğunluğundaki protein bantları görülmemiştir. İstavrit için en uygun tuzlama metodu %20’lik tuzlu-su çözeltisi ile tuzlama olarak belirlenmiştir. Bizim sonuçlarımız tuz konsantrasyonundaki artışın istavritin ekstrat kayıpları üzerinde etkili olduğunu belirtmektedir.

Anahtar Kelimeler:

Trachurus trachurus, SDS-PAGE, tuzlama, özüt, gıda bileşimi, gıda koruma

Farklı tuzlama metotları ile tuzlanan istavrit balığı (Trachurus trachurus L., 1758)’nın ekstrakt kayıplarının belirlenmesi

The aim of this study was to investigate the extract loss of horse mackerel in different salting methods. In this study, two different brine solutions containing 8% and 20% NaCl and dry salt were used. The changes in moisture and protein content were not determined significantly different (p>0.05). The density of 205 116 86 and 29 kDa protein bands could not be seen for fresh horse mackerel in SDS-PAGE of muscle tissue proteins. The brine salted (20%) horse mackerel was observed to be appropriate for salting. Our results indicate that the increase in salt concentration was effective in respect of the extract loss of horse mackerel.

Keywords:

Trachurus trachurus, SDS-PAGE, salting, extracts, food composition, food preservation,

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