The lysosomal enzyme activities of fresh, cooled, frozen and smoked salmon fish species (Onchorchyncus keta and salmo salar)

Dondurularak çözündürülmüş balık ve balık filetoları, günümüz balıkcılarında taze balık ve balık filetoları gibi satışa sunulmaktadır. Çözündürülmüş balık filetolarını taze balık filetolarından ayırt etmeye yardımcı olan metotlardan bir tanesi de enzimatik metodlardır. Dondurma ve çözdürme islemi ile lizozomal enzimler serbest kalır. Lizozomal enzim aktiviteleri, protein, karbonhidrat, yağ ve nükleik asitleri ayıran enzimleri içerir. Bu çalışmada taze, buzda depolanmış, dondurulmuş ve tütsülenmis som balık türleri ( Onchorhyncus keta ve Salmo salar) kullanılmıştır. Bu balıkların pres suyu ve ekstraktlarında bir lizozomal enzim olan a-Glukosidaz (E.C. 3.2.1.20) aktivite oranları belirlenmiştir. Dondurarak çözdürülmüş som balıkları filetolarının pres suyundaki lizozomal enzim aktiviteleri, taze som balık filetolarının aktivitelerinden açık olarak yüksek değerlerde bulgulanmıştır. a-Glucosidaz aktivite (DE405 x 10-2h-1 x mg protein) som balıklarının taze filetolarında 0.151 (0. gün) olarak bulgulanmış olup buzda depolanmış som balıklarında bu değerin 9. günde 0.309'a yükseldiği saptanmıştır. Dondurarak çözündürülmüş filetolardaki aktivite 1.185-1.503 değerleri arasında ölçülmüştür. Değişik depolama ömrüne sahip tütsülenmii som balıklarında a-Glukosidaz aktivitesi 0.969-4.512 değerleri arasında bulgulanmıştır. Araştırma sonucunda bir lizozomal enzim olan a-Glukosidaz (E.C. 3.2.1.20) aktivite oranlarının işlenmiş ve işlenmemiş ve de, taze ve dondurarak çözündürülmüş balık ve filetolar arasındaki farkı ayırt etmek için kullanılabileceği söylenebilir.

Taze, soğutulmuş, dondurulmuş ve tütsülenmiş som balığı türlerinde onchorhyncus keta ve salmo solar) lizozomal enzim aktiviteleri

Frozen-thawed fish and fillets are being marketed as fresh fish fillets. One of the methods which helps us to differentiate unfrozen from frozen-thawed fish fillet is the enzymatic method. By means of the freezing and thawing process lysosomal enzymes are released. Lysosomal enzyme activities have the enzymes which decompose protein, carbohydrate, fat and nucleic acids. In this research, fresh, stored in ice, frozen and smoked salmon fish (Onchorhyncus ketaand Salmo salar) have been used. In press juice and in extracts of these fish a muscle lysosomal enzyme a-Glucosidase (E.C. 3.2.1.20) in activitation quantities was detected. The lysosomal enzyme activities of the press juice of frozen-thawed salmon fish fillets were observed to be higher thanthose of fresh salmon fish fillets. The a -Glucosidase activity (DE 405 x10 -2 h -1 x mg protein) was detected as 0.151 (at the beginning) in fresh fillets of salmon fish and that value of the salmon fish which are stored in ice was observed to have increased to 0.309 by the 9th day. The activity in frozen-thawed fillets was detected as 1.185 to 1.503. The a-Glucosidase activity of smoked salmon with different storage expiry periods was observed to be 0.969-4.51. At the end of the research it can be said that the lisosomal enzyme a -Glucosidase (E.C. 3.2.1.20) can be used to differentiate between processed, nonprocessed, fresh and frozen-thawed fish and fillets.

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