TY - JOUR TT - Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage AU - Demirtaş Erol, Nida AU - Erdem, Ömer Alper AU - Çaklı, Şükran PY - 2017 DA - September DO - 10.12714/egejfas.2017.34.3.12 JF - Ege Journal of Fisheries and Aquatic Sciences JO - EgeJFAS PB - Ege University WT - DergiPark SN - 2148-3140 SP - 327 EP - 336 VL - 34 IS - 3 KW - Protein hidrolizatı KW - yan ürünler KW - çipura KW - levrek KW - alabalık KW - fonksiyonel özellikler KW - depolama kararlılığı N2 - In the present study, proteinhydrolyzate was obtained from the head region from the wastes produced duringfilleting of seabream (Sparus aurata),seabass (Dicentrarchus labrax) andtrout (Oncorhyncus mykiss) culturedin Turkey. After the functional and antioxidant properties of the obtainedproducts were determined, the post-storage stability of the proteinhydrolysates stored frozen for 6 months was determined by analysis.In this study, degree of hydrolysis,functional properties (protein solubility, emulsion properties, foamingproperties, color properties, water holding capacity (WHC)), antioxidantproperties (DPPH (1,1 –diphenyl-2-pic-ryhydrayl) free radical scavengingcapacity, antioxidative activity, metal chelating) and determination of aminoacidsequencing were carried out in protein hydrolysate. To evaluate the effect ofstorage time on fish protein hydrolysates stored at -18°C after production, theabove-mentioned analyzes including functional and antioxidative properties wererepeated at the end of the 6 month storage period. Results were interpretedusing statistical analysis. 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Pg. 36-39. UR - https://doi.org/10.12714/egejfas.2017.34.3.12 L1 - https://dergipark.org.tr/en/download/article-file/345180 ER -