Balık Unu Kalitesine Balık Tazeliğinin Etkisi; Hamsi Unu

Barış Bayraklı; Hünkar Avni Duyar

doi:10.35229/jaes.824885

EN TR

Effect of Freshness on Fish Meal Quality; Anchovy Meal

Abstract

Fish meal is produced from fish that are caught too much during the fishing season or have no economic value, and fish waste. Fish meal produced from anchovy fish (Engraulis engrasicholus, L) fishing in the Black Sea during the 2007-2008 fishing season was investigated. Fish samples were taken at 8-hour intervals in 3 fish meal factories (A, B and C factories), which apply different production techniques in the province of Sinop. T1, T2, T3 and T4 freshness groups were created by performing TVB-N and TBA analyzes. Crude protein, crude oil, crude ash, moisture, amino acid, fatty acid composition and color changes were examined in order to determine the quality changes in T1, T2, T3 and T4 freshness groups from A, B and C factories. As a result of the statistical evaluations obtained, it was determined that the raw protein, essential amino acid, non-essential amino acid, saturated fatty acids, EPA, DHA, omega3, omega6 and omega3 / omega6 ratio decreased in fish meal as the fish became stale in the freshness groups. It has been determined that the crude oil and moisture content of fish meal increases as the raw material gets stale. It was concluded that the observed differences were statistically significant (p <0.05). As a result, it was determined that fish freshness and processing process affect the nutritional composition of fish meal. In order to produce high quality fish meal, raw materials must be freshly processed and an evaporator system must be installed in the factories.

Keywords

aminoacid , fishmeal , anchovy , Balck Sea , color , freshness

Balık Unu Kalitesine Balık Tazeliğinin Etkisi; Hamsi Unu

Öz

Balık unu av sezonunda fazla avlanan veya ekonomik değeri olmayan balıklar ile balık artıklarından üretilmektedir. Karadeniz’den 2007-2008 balıkçılık av sezonunda avlanan hamsi balıklarından (Engraulis engrasicholus, L) üretilen balık unu araştırılmıştır. Sinop ilinde farklı üretim teknikleri uygulayan 3 balık unu fabrikasında (A, B ve C fabrikaları) 8 saat arayla hammaddeden numuneler alındı. TVB- N ve TBA analizleri yapılarak ve T1, T2, T3 ve T4 tazelik grubu oluşturuldu. A, B ve C fabrikalarından T1, T2, T3 ve T4 tazelik gruplarında meydana gelen kalite değişimlerini belirlemek amacıyla ham protein, ham yağ, ham kül, nem, aminoasit, yağ asit kompozisyonu ve renk değişimleri incelendi. Elde edilen istatistiki değerlendirmeler neticesinde tazelik gruplarında hammadde bayatladıkça balık ununda ham protein, esansiyel aminoasit, esansiyel olmayan aminoasit, doymuş yağ asitleri, çoklu doymamış yağ asitleri, EPA, DHA, omega3, omega6 ile omega3/omega6 oranının azaldığı belirlenmiştir. Balık ununda ham yağ ve nem oranının hammadde bayatladıkça arttığı tespit edilmiştir. Görülen farkların istatistiki olarak önemli olduğu sonucuna ulaşılmıştır (p<0.05). sonuç olarak, balık tazeliği ve işleme sürecinin balık unu besin kompozisyonunu etkilediği tespit edilmiştir. Yüksek kaliteli balık unu üretmek için hammaddelerin taze olarak işlenmesi ve fabrikalara evaporatör sistemi kurulması gerekmektedir.

Anahtar Kelimeler

aminoasit , balık unu , hamsi , Karadeniz , renk , tazelik , yağ asidi

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Details

Primary Language

Turkish

Subjects

-

Journal Section

Research Article

Authors

Barış Bayraklı ^*
0000-0002-1812-3266
Türkiye

Hünkar Avni Duyar
0000-0002-2560-5407
Türkiye

Publication Date

March 31, 2021

Submission Date

November 12, 2020

Acceptance Date

January 28, 2021

Published in Issue

Year 2021 Volume: 6 Number: 1

DOI

https://doi.org/10.35229/jaes.824885

IZ

https://izlik.org/JA54PZ22JR

APA

Bayraklı, B., & Duyar, H. A. (2021). Balık Unu Kalitesine Balık Tazeliğinin Etkisi; Hamsi Unu. Journal of Anatolian Environmental and Animal Sciences, 6(1), 57-65. https://doi.org/10.35229/jaes.824885

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EBSCOHost Scilit CABI

JAES/AAS-Journal of Anatolian Environmental and Animal Sciences/Anatolian Academic Sciences&Anadolu Çevre ve Hayvancılık Dergisi/Anadolu Akademik Bilimler-AÇEH/AAS