TY  - JOUR
T1  - Kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat eldesi, fonksiyonel ve antioksidant özellikleri ve depolamadaki kararlılığı
TT  - Stability of fish protein hydrolysate from processing wastes of gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage
AU  - Çaklı, Şükran
AU  - Türkaslan, Kamil Emre
PY  - 2018
DA  - December
DO  - 10.12714/egejfas.2018.35.4.05
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 2148-3140
SP  - 397
EP  - 406
VL  - 35
IS  - 4
LA  - tr
AB  - Bu çalışmada kültür çipura (Sparusaurata) ve levrek (Dicentrarchus labrax) balıklarının filetoedilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat üretilmiştir.Hidrolizat iki farklı enzim kullanılarak üretilmiştir. Alkalaz ve flavurenzimleri kullanılarak üretilen hidrolizatlarda; emülsiyon, renk, köpürme gibifonksiyonel özelliklerin tespiti ve antioksidant özellikler ve amino asitkomposizyonu tespiti yapılmıştır. Ayrıca farklı iki enzim kullanılarak üretilenhidrolizatlarının 18oC de 6 ay süre ile depolanarak, depolamazamanına bağlı bazı değişimleri saptanmıştır. Sonuç olarak, alkalaz enzimiyleüretilen toz protein hidrolizatının flavur enzimine göre daha yüksekseviyelerde fonksiyonel ve antioksidatif özellik gösterdiği tespit edilmiştir.
KW  - Hidrolizat
KW  - balık atıkları
KW  - kalite kontrol
N2  - In this study, protein hydrolysate was produced from the wastes resulting from the filling of culture sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Hydrolysates were developed by employing the alcalase and flavor enzyme. In addition, the functional properties of hydrolysates were characterized such as emulsion, color, rage and antioxidant as well as amino acid compositions. Also, the effects of storage time on the hydrolysates which was developed by using the two different enzymes and stored at 18°C on 6 months were determined. As a result, it was found that hydrolysate protein powder made by alcalase was showed higher level of functional and antioxidant properties compared to the flavor enzyme.
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UR  - https://doi.org/10.12714/egejfas.2018.35.4.05
L1  - https://dergipark.org.tr/tr/download/article-file/608481
ER  -