TY  - JOUR
T1  - The influence of different salting processes on protein loss of cuttlefish (Sepia officinalis).
TT  - Sübye (Sepia officinalis)'nin protein kayıpları üzerine farklı tuzlama yöntemlerinin etkileri.
AU  - Ünlüsayın, Mustafa 
AU  - Gümüş, Bahar 
AU  - Erdilal, Ruhan 
AU  - Gülyavuz, Hayri 
PY  - 2011
DA  - September
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 2148-3140
SP  - 71
EP  - 74
VL  - 28
IS  - 3
LA  - tr
AB  - Sübye (Sepia officinalis)’nin protein kayıpları üzerine farklı tuzlama yöntemlerinin etkileri. Bu çalışmanın amacı; farklı tuzlama metotlarıyla tuzlanan sübye (Sepia officinalis L., 1758)’nin protein kayıplarını araştırmaktır. %8 ve %20 konsantrasyonlarında NaCl içeren iki farklı tuz solüsyonu çalışılmıştır. Üçüncü yöntem olan kuru tuzlama yöntemi ise balık yüzeyinin tamamı tuz ile kaplanarak yapılmıştır. Taze ve %8’lik solüsyonla tuzlanan sübyelerin nem içeriğindeki değişimler önemsizdi (P>0,05). %8 ve %20’lik konsantrasyonlarla tuzlanan sübyelerin protein içeriğindeki (kuru ağırlık üzerinden) değişimler önemsiz (P>0,05) olarak belirlenmiştir. Tuzlamadan sonra tüm gruplarda sübyelerin toplam protein içeriği azalmıştır (P
KW  - Tuzlama
KW  - Sepia
KW  - Protein
KW  - SDS-PAGE
KW  - Kimyasal kompozisyon
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UR  - https://dergipark.org.tr/tr/pub/egejfas/issue//67641
L1  - https://dergipark.org.tr/tr/download/article-file/57374
ER  -