Mustafa ÜNLÜSAYIN, Ruhan ERDİLAL, Bahar GÜMÜŞ, Hayri GÜLYAVUZ

The effects of salt-boiling on protein loss of Penaeus semisulcatus

Bu çalışmanın amacı bütün veya sadece abdomen etleriyle farklı tuz solüsyonları (%10 veya %12 NaCl) kullanıldığında ve haşlama süreleri değiştiğinde Penaeus semisulcatus’un protein kayıplarını araştırmaktır. Taze ve tuzlanmış-haşlanmış karideslerin su ve protein içerikleri (kuru madde) ile karidesin toplam protein içeriğinde meydana gelen azalma önemli derecede farklıdır (P

Anahtar Kelimeler:

SDS-PAGE, tuzlanmış balık, Penaeus semisulcatus, haşlama, protein kayıpları, karides

Tuzlama-haşlamanın Penaeus semisulcatus’un protein kayıpları üzerine etkileri

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.

Keywords:

SDS-PAGE, salted fish, Penaeus semisulcatus, boiling, protein loss, shrimps,

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