Tütsülenmiş ve Marine Edilmiş Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Soğutulmuş Saklama Süresince Elektroforetik Protein Profilindeki Değişimler
Abstract
Bu çalışmayla, tütsülenmiş ve marine edilmiş gökkuşağı alabalığının (Oncorhynchus mykiss) buzdolabında depolama
süresince elektroforetik protein profilindeki değişimlerin belirlenmesi amaçlanmıştır. Çiğ, tütsülenmiş ve marine edilmiş
alabalık örneklerinin, 9 haftalık buzdolabında depolama süresince kas proteinlerindeki değişimler sodyum dodesil sülfat
poliakrilamid jel elektroforezi (SDS-PAGE) kullanılarak incelenmiştir. SDS-PAGE ve densitometrik analiz sonuçlarına
göre, tütsülenmiş ve marine edilmiş alabalık kaslarının, aktin bandlarında önemli bir değişimin olmadığı, buna karşılık
bazı protein banlarının sayısında ve yoğunluğunda bir azalmanın meydana geldiği gözlemlenmiştir. Depolamanın
9. haftasında, 205 kDa molekül ağırlığındaki myosin ağır zinciri (MHC), gözden kaybolmuştur. Ayrıca tütsülenmiş
ve marine edilmiş örneklerin protein yüzdeleri de haftalık olarak önemli oranda değişim göstermiştir (P
References
- Alparslan Y, Baygar T, Hasanhocaoğlu H & Metin C (2013). Effects of scale and skin on chemical and sensory quality of marinated sea bass filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4 ºC. Emirates Journal of Food and Agriculture 25(7): 516-523
- An H, Marshall M R, Otwell W S & Wei C I (1988). Electrophoretic identification of raw and cooked shrimp using various protein extraction system. Journal of Food Science 53(2): 313-318
- AOAC (1990). Official methods of analysis, 15th ed. Association of the Offical Analtical Chemists, Washington, DC, USA
- Ayinsa H K & Maalekuu B K (2013). Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions. American Journal of Food and Nutrition 3(3): 73-82
- Basti A A, Misaghi A, Salehi T Z & Kamkar A (2006). Bacterial pathogens in fresh, smoked and salted Iranian fish. Food Control 17(3): 183-188
- Benjakul S & Bauer F (2000). Physicochemical and enzymatic changes of cod muscle proteins subjected to different freze ±thaw cycles. Journal of the Science of Food and Agriculture 80: 1143-1150
- Clucas I J & Ward A R (1996). Post-Harvest Fisheries Development: A guide to Handling, Preservation, Processing and Quality. Chathman Maritime, Kent ME44TB, United Kingdom
- Cosansu S, Mol S, Ucok Alakavuk D & Tosun Ş Y (2011). Effects of Pediococcus spp. on the Quality of Vacuum- Packed Horse Mackerel during Cold Storage. Tarım
Changes of Electrophoretic Protein Profiles of Smoked and Marinated Rainbow Trout (Oncorhynchus mykiss) During Refrigerated Storage
Abstract
In this study, we aimed to determine the changes of electrophoretic protein profiles of smoked and marinated rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Changes in muscle proteins during 9 weeks refrigerated storage of raw, smoked and marinated trout samples have been examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). SDS-PAGE and densitometric analysis revealed that intensity and the number of some protein bands were reduced while the bands of actin didn’t change significantly during marination and smoking of rainbow trout muscle. Myosin heavy chain (MHC) band with molecular weight of 205 kDa disappeared in the 9th week of smoking and marinating process. Subsequently, there were significant weekly changes in the protein percentages of samples caused by smoking and marinating processes (P<0.01). Protein percentages of the raw, smoked and marinated samples were determined as 18.34-18.82%, 23.83-24.70% and 16.29-17.76%, respectively
Keywords
References
- Alparslan Y, Baygar T, Hasanhocaoğlu H & Metin C (2013). Effects of scale and skin on chemical and sensory quality of marinated sea bass filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4 ºC. Emirates Journal of Food and Agriculture 25(7): 516-523
- An H, Marshall M R, Otwell W S & Wei C I (1988). Electrophoretic identification of raw and cooked shrimp using various protein extraction system. Journal of Food Science 53(2): 313-318
- AOAC (1990). Official methods of analysis, 15th ed. Association of the Offical Analtical Chemists, Washington, DC, USA
- Ayinsa H K & Maalekuu B K (2013). Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions. American Journal of Food and Nutrition 3(3): 73-82
- Basti A A, Misaghi A, Salehi T Z & Kamkar A (2006). Bacterial pathogens in fresh, smoked and salted Iranian fish. Food Control 17(3): 183-188
- Benjakul S & Bauer F (2000). Physicochemical and enzymatic changes of cod muscle proteins subjected to different freze ±thaw cycles. Journal of the Science of Food and Agriculture 80: 1143-1150
- Clucas I J & Ward A R (1996). Post-Harvest Fisheries Development: A guide to Handling, Preservation, Processing and Quality. Chathman Maritime, Kent ME44TB, United Kingdom
- Cosansu S, Mol S, Ucok Alakavuk D & Tosun Ş Y (2011). Effects of Pediococcus spp. on the Quality of Vacuum- Packed Horse Mackerel during Cold Storage. Tarım
Details
| Primary Language | English |
|---|---|
| Journal Section | Makaleler |
| Authors | |
| Publication Date | March 11, 2015 |
| Submission Date | January 7, 2014 |
| Published in Issue | Year 2015 Volume: 21 Issue: 2 |
Cite
Cited By
Determining protein denaturation of sardine (Sardina pilchardus ) marinates before and after the maturation
Journal of Food Processing and Preservation
Buse Nihan Dericioglu
https://doi.org/10.1111/jfpp.14059
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