Çaça (Sprattus sprattus, L., 1758) Protein Hidrolizatının Fizikokimyasal Özellikleri ve Alabalık (Oncorhynchus mykiss, Walbaum, 1792) Filetolarında Kaplama Malzemesi Olarak Kullanımı

Yıl 2023, , 218 - 234, 01.09.2023

Gülsüm Balçık Mısır , Büket Buşra Dağtekin , Sebahattin Kutlu

https://doi.org/10.22392/actaquatr.1190473

Öz

Alabalık ülkemizde ve birçok Avrupa ülkesinde yetiştiriciliği ve ticareti en fazla yapılan balık türüdür ve 2021 yılında ülkemiz denizleri ve içsularında toplam 471686 tonluk üretimi gerçekleştirilmiştir. Besleyici değerinin yanısıra sürekli ve yoğun üretiminden dolayı bu balık su ürünleri sektöründe önemli bir yere sahiptir. Bu çalışmada +4 ˚C’de depolanan alabalık filetolarının kalite ve raf ömrünü uzatmak amacıyla çaçadan üretilen yenilikçi biyoaktif protein hidrolizatları (PH) kaplama olarak kullanılmıştır. Geleneksel hidrolizat (TH) ve ultrason destekli hidrolizat (UH) verimleri sırasıyla %8.66 ve %12.63 olarak hesaplanmıştır. TH ve UH’a ait protein değerleri sırasıyla %75.88 ve %74.45 olarak belirlenmiştir. Kaplamasız kontrol grubu (K), geleneksel enzimatik protein hidrolizatı ile kaplanmış grup (GHKS) ve ultrases destekli enzimatik protein hidrolizatı ile kaplanmış grup (UHKS) olmak üzere 3 fileto grubu hazırlanmıştır. Taze alabalıkta 12,96 mg/100g olan TVB-N değeri K grubunda depolamanın 9. gününde 38,52 mg/100g ile tüketilebilirlik sınırını aşmıştır. Bu değer GHKS ve UHKS için 12. günde sırasıyla 32,92 mg/100g ve 33,62 mg/100g’a ulaşmıştır. Depolamanın başında 0,21 mg MA/kg TBA değeri 9. günde K grubunda 7,72 mg MA/kg ile tüketilebilirlik sınırına ulaşırken GHKS ve UHKS de sırasıyla 6,67 mg MA/kg ve 6,79 mg MA/kg ile sınırın içerisinde kalmıştır. Depolamanın 0. gününde toplam aerobik mezofilik bakteri (TAMB) ve toplam aerobik psikrofilik bakteri (TAPB) sayıları sırasıyla 2,13 log kob/g ve 1,66 log kob/g olarak bulunmuştur. Bu değerler depolamanın 12. gününde K, GHKS ve UHKS için sırasıyla 6,90, 5,20, 5,04 ve 6,95, 3,48 ile 3,22 log kob/g olarak hesaplanmıştır. PH kaplamalar alabalık filetolarında kimyasal, fiziksel ve mikrobiyal bozulmayı geciktirerek depolama süresini uzatmıştır. Elde edilen sonuçlar PH’ın, soğuk koşullarda depolanan balık filetolarında kaplama olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

Alabalık, Protein hidrolizatı, Kaplama, Çaça, Ultrason

Destekleyen Kurum

Tarım ve Orman Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü

Proje Numarası

TAGEM/HSGYAD/B/19/A3/P3/1024

Physicochemical Properties of Sprat (Sprattus sprattus L., 1758) Protein Hydrolysate and Usage as a Coating Material on Trout (Oncorhynchus mykiss, Walbaum, 1792) Fillets

Öz

Trout is the most widely cultivated and traded fish species in Turkey and many European countries, and a total of 471686 tons of production was realized in Turkey’s seas and inland waters in 2021. In addition to its nutritive value, this fish takes a crucial position in the aquaculture sector due to its continuous and intensive production. In this study, innovative bioactive protein hydrolysates (PH) produced from sprat were used as a coating to increase the quality and shelf life of trout fillets stored at +4 ˚C. The yields of traditional hydrolysate (TH) and ultrasound-assisted hydrolysate (UH) were 8.66% and 12.63%, respectively. Protein values of TH and UH were 75.88 and 74.45%, respectively. Three fillet groups were prepared from trout: uncoated control group (C), traditional enzymatic protein hydrolysate coated group (THC), and ultrasound-assisted enzymatic protein hydrolysate coated group (UHC). TVB-N value, which was 12.96 mg/100g in fresh trout, exceeded the consumable limit with 38.52 mg/100g on the 9th day of storage in the C. This value reached 32.92 mg/100g and 33.62 mg/100g on the 12th day for THC and UHC, respectively. At the beginning of storage, 0.21 mg MA/kg TBA reached the consumable limit with 7.72 mg MA/kg in the C on the 9th day, while THC and UHC remained within the limit with 6.67 mg MA/kg and 6.79 mg MA/kg, respectively. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) counts on day 0 of storage were 2.13 log cfu/g and 1.66 log cfu/g, respectively. These values were calculated as 6.90, 5.20, 5.04, 6.95, 3.48, and 3.22 log cfu/g for C, THC, and UHC on the 12th day of storage, respectively. The application of ultrasound during the production of protein hydrolysate significantly increased the yield and hydrolysis degree of UH compared to TH. The lipid ratio of UH was also found to be significantly lower than TH. In these respects, the application of ultrasound has provided an advantage. Although both coatings have provided significant protection compared to the C, generally similar results were obtained between the THC and UHC. PH coatings delayed the chemical, physical, and microbial spoilage of trout fillets and extended the storage period. The results showed that PH can be used as a coating on fish fillets stored in cold conditions.

Anahtar Kelimeler

Trout, Protein hydrolysate, Coating, Sprat, Ultrasound

Proje Numarası

TAGEM/HSGYAD/B/19/A3/P3/1024

Kaynakça

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