egejfas Ege Journal of Fisheries and Aquatic Sciences 2148-3140 Ege University 10.12714/egejfas.2017.34.3.12 Çipura (Sparus aurata), levrek (Dicentrarchus labrax) ve alabalık (Oncorhyncus mykiss)’ların baş bölgesinden elde edilen protein hidrolizatlarının depolamadaki kararlılığı 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 Demirtaş Erol Nida Munzur Üniversitesi, Su Ürünleri Fakültesi, Tunceli, Türkiye Erdem Ömer Alper Ege Üniversitesi, Su Ürünleri Fakültesi, Bornova, İzmir Çaklı Şükran Ege Üniversitesi, Su Ürünleri Fakültesi, Bornova, İzmir 09 26 2017 34 3 327 336 06 06 2017 08 18 2017 Copyright © 1984, Ege Journal of Fisheries and Aquatic Sciences 1984 Ege Journal of Fisheries and Aquatic Sciences

Bu çalışma kapsamında, Türkiye’dekültüre edilen çipura (Sparus aurata), levrek (Dicentrarchus labrax)ve alabalıkların (Oncorhyncus mykiss) fileto edilmesi sonucunda ortayaçıkan atıklarından olan baş bölgesinden, protein hidrolizatı elde edilmiştir.Elde edilen ürünlerin bazı fonksiyonel ve antioksidan özellikleri tespitedildikten sonra dondurularak 6 ay süreyle depolanan protein hidrolizatlarınındepolama sonrası kararlılığı analizlerle belirlenmiştir. Bu çalışmada elde edilenhidrolizatlarda; hidroliz derecesinin ölçülmesi, fonksiyonel özellikler(protein çözünürlüğü, emülsiyon özellikleri, köpürme özellikleri, renközellikleri, su tutma kapasitesi tespiti (WHC)), antioksidan özellikler (DPPH (1,1-diphenyl-2-pic-ryhydrayl)serbest radikali giderme kapasitesi, antioksidatif aktivite tespiti, metalşelatlama ve aminoasit diziliminin tanımlanması yapılmıştır. Üretimden sonra-18 °C’ de depolamaya alınan balık protein hidrolizatlarında depolama süresininetkisini değerlendirmek amacıyla, yukarıda açıklanan fonksiyonel veantioksidatif özelllikleri kapsayan analizler 6 aylık depolama periyodu sonundatekrarlanmıştır. Tüm sonuçlar istatiksel analizler kullanılarak yorumlanmıştır. Balıkprotein hidrolizatının fonksiyonel ve antioksidatif özelliklerine göre enyüksek antioksidan aktivitesi, çipura hidrolizatında belirlenmiştir. Tüm balıkprotein hidrolizatlarının üretim verimi % 5’tir. Balık proteinhidrolizatlarının fonksiyonel ve antioksidan özellikleri balık türüne göredeğişkendir.

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. According to the functional and antioxidativeproperties of fish protein hydrolyzate, the highest antioxidant activity wasdetermined in seabream head hydrolyzate. The production yield of all fishprotein hydrolysates is 5%. The functional and antioxidant properties of fishprotein hydrolysates varied according to fish species.

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