Utilization of Gambusia (Affinis affinis) for fish sauce production

Çalışmanın amacı, sivrisinek balığından (Affinis affinis) balık sosunun üretilmesi ve bunun besinsel değerlendirmesinin belirlenmesidir. Sivrisinek balığına ait örnekler dikkatlice yıkanmış, %25 (w/w) tuz ile iyice karıştırılmış ve beş ay boyunca (2006 yılı Ocak ayından Mayıs ayının sonuna kadar) oda sıcaklığında tutulmuştur. Tuzlu balığın bulunduğu kapta oluşan suyu uzaklaştırmak için tülbent kullanılmış ve elle süzme yapılmıştır. Elde edilen balık sosu; %65,97 nem, %12,37 ham protein, %1,56 lipid, %19,33 kül ve %9,08 sodyum klorür içermektedir. pH değeri 6,08 ve esansiyel olmayan amino asitler (3.864 mg/100 ml) esansiyel amino asitlerden (AA) (2.172 mg/100 ml) daha yüksek bulunmuştur. Biyokimyasal kritere göre besin değeri ve mikrobiyal durumu göz önüne alındığında, sivrisinek balığının katma değerli balık ürünü olarak balık sosu üretimi için başarılı bir şekilde kullanılabilir.

Anahtar Kelimeler:

Gambusia affinis, balık beslenmesi, Gambusia, besin değeri, biyokimyasal parametreler, mikrobiyolojik kalite

Sivrisinek balığının (Affinis affinis) balık sosu üretimi için kullanımı

Fish sauce made from Gambusia (Affinis affinis) is evaluted in this study. Whole gambusia samples were carefully washed, well mixed with 25% (w/w) salt and incubated at room temperature for five months (from January up to the end of May, 2006). Salted fish was manually drained using cheese cloth to separate supernatant liquor to keep out salted fish. The fish sauce obtained was composed of 65.97% moisture, 12.37% crude protein, 1.56% lipid, 19.33% ash and 9.08% sodium chloride content. In addition, the pH value was 6.08 and the nonessential amino acids (3,864 mg/100 ml) were higher than the essential amino acids (AAs) ones (2,172 mg/100 ml). Based on the biochemical criteria, nutritional value as well as microbial aspects indicated that gambusia fish could be successfully utilized for fish sauce production as value added fish product.

Keywords:

Gambusia affinis, fish feeding, Gambusia, nutritive value, biochemical parameters, microbiological quality,

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