TY  - JOUR
T1  - Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars
TT  - Sazan (Cyprinus carpio carpio) ve gökkuşağı alabalığı (Oncorhynchus mykiss) havyarlarının vitamin kompozisyonu ile kolesterol düzeylerinin belirlenmesi
AU  - Gürel İnanlı, Ayşe
AU  - Emir Çoban, Özlem
AU  - Yılmaz, Ökkeş
AU  - Özpolat, Emine
AU  - Karaton Kuzgun, Nermin
PY  - 2019
DA  - September
DO  - 10.12714/egejfas.2019.36.3.10
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege University
WT  - DergiPark
SN  - 2148-3140
SP  - 293
EP  - 299
VL  - 36
IS  - 3
LA  - en
AB  - In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determined in the products.In the research, roes obtained from mature fish were processed under aseptic conditions by suitable procedures for different fish species. The obtained caviars were weighed as 75 grams and filled in 200 ml capped glass jar and stored in +4 ºC for 28 days. As a result of the analysis in the study, the amount of dry matter was determined to be 35.94% in roes obtained from rainbow trout and 31.28% in roes obtained from carp. The average protein content in raw roe obtained from rainbow trout was determined to be 24.32%, it was determined to be 18.25 % in carp. In this study, the fat content in roes obtained from rainbow trout was determined to be 9.14%, but it did not show much change during processing and it was determined to be 8.84% in the end product.During the production and storage of the caviar produced from rainbow trout and carp, the fat-soluble vitamin composition and cholesterol levels were determined. During the study, it was found that the amounts of vitamin A between rainbow trout and carp caviars were significantly different (p <0.001). Vitamins D and K were not detected in the caviar samples. As a result of analyzes, cholesterol levels were determined 73.76 mg/100 g in rainbow trout roe and 10.82 mg/100 g in carp roe and it was observed that these values were not changed significantly during the processing and storage periods (on 0th, 7th, 14th, 21st and 28th days ).
KW  - Caviar
KW  - proximate composition
KW  - cholesterol
KW  - vitamin
N2  - Bu çalışmada, Elazığ ili Keban Baraj Gölü’nden avlanan sazan balıkları (Cyprinus carpio carpio) ve kültür gökkuşağı alabalıklarından (Oncorhynchus mykiss) elde edilen yumurtalar havyar olarak işlenerek ürünün besin ve vitamin kompozisyonu ile kolesterol düzeyleri saptanmıştır.Araştırmada tam olgunlaşmış ve sağım aşamasına gelmiş anaç balıklardan sağılarak alınan yumurtalar elde edilen balık türüne uygun farklı şekillerde aseptik koşullar altında işlendi. Elde edilen havyarlar 75’er gram tartılarak kapaklı cam 200 ml’lik kavanozlara yerleştirildikten sonra 28 gün süreyle +4 ºC’de muhafazaya alındı.Çalışmada yapılan analizler sonucunda, kuru madde miktarının gökkuşağı alabalıklarından elde edilen yumurtsalarda % 35.94, sazandan elde edilen yumurtalarda % 31.28 olarak belirlenmiştir. Gökkuşağı alabalığından elde edilen ham yumurtada ortalama protein içeriği % 24.32, sazanlarda % 18.25 olarak belirlenmiştir. Bu çalışmada, gökkuşağı alabalığından elde edilen balık yumurtasındaki yağ içeriği % 9,14 olarak tespit edilirken işleme sonucunda bu değerin fazla bir değişiklik göstermediği ve son üründe % 8,84 olarak tespit edilmiştir.Gökkuşağı alabalığı ve sazandan üretilen havyarın üretimi ve depolanması sırasında yağda çözünen vitamin kompozisyonu ve kolesterol düzeyleri belirlenmiştir. Çalışma sırasında gökkuşağı alabalığı ve sazan havyarlarında belirlenen A vitamin miktarları arasındaki farkın istatistiki olarak önemli olduğu (p<0,001) tespit edilirken, havyar örneklerinde D ve K vitaminleri tespit edilmemiştir. Yapılan analizler neticesinde kolesterol düzeyleri gökkuşağı alabalığından sağılan yumurtalarda 73,76 mg/100 g sazanlarda alınan yumurtalarda ise 10,82 mg/100 g belirlenirken üretim ve muhafaza aşamalarında (0, 7, 14, 21 ve 28. günlerde) bu değerlerde önemli bir değişim görülmemiştir.
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UR  - https://doi.org/10.12714/egejfas.2019.36.3.10
L1  - https://dergipark.org.tr/en/download/article-file/751416
ER  -