Özden BARIM-ÖZ, Sibel KÖPRÜCÜ, Hülya ŞAHİN

Kerevit (Astacus leptodactylus Esch. 1823) filetolarındaki vitamin E, C ve lipid peroksidasyon seviyesi üzerine farklı muhafaza sıcaklığı ve sürelerinin etkisi

Bu araştırmada, farklı sıcaklık dereceleri ve sürelerinin kerevit (A. leptodactylus) filetolarındaki vitamin E, vitamin C ve lipid peroksidasyon seviyesi (malondialdehit-MDA) üzerine olan etkisi araştırıldı. Bunun için kerevit filetoları +4 °C, -12 °C ve -18°C’lerde muhafaza edildi. Çalışmada abdomen filetolarındaki analizler, +4 °C’de 0., 1., 3., 6., 9. ve 12. günlerde, -12 °C ve -18 °C’lerde ise 0, 2., 4., 6., 8., 10., 12. ve 17. haftalarda yapıldı. Analizlerin yapımında yüksek performanslı sıvı kromatografisi kullanıldı. Elde edilen verilerin istatistiksel analizleri sonucunda; vitamin E ve C miktarındaki azalmanın ve MDA miktarındaki yükselmenin +4 °C, -12 °C ve -18 °C’de süreye bağlı olarak artarak meydana geldiği (her biri için p˂0,001) belirlendi. Ayrıca çalışmada meydana gelen bu değişimin -18 °C ve -12 °C’ göre +4 °C’de, -18 °C’ ye göre ise -12 °C’de daha fazla olduğu tespit edildi.

Anahtar Kelimeler:

Astacus leptodactylus, HPLC, depolama, vitamin

Effects of different storage temperature and time on vitamin E, C and lipid peroxidation levels of freshwater crayfish (Astacus leptodactylus, ESCH., 1823) fillets

In this investigation, it was aimed to determine the effects of various storage temperatures and periods on vitamin E, C and lipid peroxidation (malondialdehit-MDA) levels of fillets of A. leptodactylus. For this purpose, freshwater crayfish samples (A. leptodactylus) were stored at +4 °C, -12 °C and -18 °C. In this study, the analysis in abdomen fillets were made in 0, 1, 3, 6, 9, 12 days at +4 °C and 0, 2, 4, 6, 8, 10, 12 and 17 weeks at -12 °C and -18 °C. High performance liquid chromatography was used in the construction of the analyses. In a result of the statistical analysis of the obtained parameters was determined that it occurred depending on the time that the levels of vitamin E, C decreased and the level of MDA increased (p˂0,001 for each one). Moreover, It was found that this changes in the study were more higher at + 4 ° C according to -18 ° C and -12 ° C and at -12 ° C according to -18 °C.

Keywords:

Astacus leptodactylus, HPLC, storage, vitamin,

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