Bahri Devrim OZCAN, Mustafa AKAR, Makbule BAYLAN, Gamze MAZI, Ali COSKUN, Numan OZCAN

Changes of electrophoretic protein profles of smoked and marinated rainbow trout( oncorhynchus mykiss) during refrigerated storage

Bu çalışmayla, tütsülenmiş ve marine edilmiş gökkuşağı alabalığının (Oncorhynchus mykiss) buzdolabında depolamasüresince elektroforetik protein proflindeki değişimlerin belirlenmesi amaçlanmıştır. Çiğ, tütsülenmiş ve marine edilmiş alabalık örneklerinin , 9 haftalık buzdolabında depolama süresince kas proteinlerindeki değişimler sodyum dodesil sülfatpoliakrilamid jel elektroforezi (SDS-PAGE) kullanılarak incelenmiştir. SDS-PAGE ve densitometrik analiz sonuçlarınagöre, tütsülenmiş ve marine edilmiş alabalık kaslarının, aktin bandlarında önemli bir değişimin olmadığı, buna karşılıkbazı protein banlarının sayısında ve yoğunluğunda bir azalmanın meydana geldiği gözlemlenmiştir. Depolamanın9. haftasında, 205 kDa molekül ağırlığındaki myosin ağır zinciri (MHC), gözden kaybolmuştur. Ayrıca tütsülenmişve marine edilmiş örneklerin protein yüzdeleri de haftalık olarak önemli oranda değişim göstermiştir (P

Tütsülenmiş ve marine edilmiş gökkuşağı alabalığı ( oncorhynchus mykiss) filetolarının soğutulmuş saklama süresince elektroforetik protein proflindeki değişimler

In this study, we aimed to determine the changes of electrophoretic protein profles of smoked and marinated rainbowtrout (Oncorhynchus mykiss) during refrigerated storage. Changes in muscle proteins during 9 weeks refrigerated storageof raw, smoked and marinated trout samples have been examined using sodium dodecyl sulphate polyacrylamide gelelectrophoresis (SDS-PAGE). SDS-PAGE and densitometric analysis revealed that intensity and the number of someprotein bands were reduced while the bands of actin didn t change signifcantly during marination and smoking ofrainbow trout muscle. Myosin heavy chain (MHC) band with molecular weight of 205 kDa disappeared in the 9 th weekof smoking and marinating process. Subsequently, there were signifcant weekly changes in the protein percentages ofsamples caused by smoking and marinating processes (P

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