TY  - JOUR
T1  - Türk Marketlerinde Satışa Sunulan Çeşitli Balık Ürünlerinin Biyojenik Amin ve Trimetilamin İçerikleri
TT  - Trimethylamine and Biogenic Amine Levels of Various Fish Products Sold in Turkish Markets
AU  - Özyurt, Gülsün
AU  - Özkütük, Ali Serhat
AU  - Boğa, Esmeray Küley
PY  - 2022
DA  - March
DO  - 10.22392/actaquatr.906996
JF  - Acta Aquatica Turcica
JO  - Acta Aquat. Turc.
PB  - Isparta Uygulamalı Bilimler Üniversitesi
WT  - DergiPark
SN  - 2651-5474
SP  - 13
EP  - 23
VL  - 18
IS  - 1
LA  - tr
AB  - Çalışmada Türk marketlerinde ticari olarak satılan 17 farklı işlenmiş balık ürününün (dondurulmuş Alaska mezgiti, hamsi filetosu, sardalya filetosu, berlam filetosu, Asya kedi balığı filetosu, palamut, Atlantik somon; tütsülenmiş kurutulmuş uskumru, alabalık, Atlantik somon; marine edilmiş uskumru, hamsi, kırmızı biber soslu hamsi ve acı biber soslu hamsi; tütsülenmiş-marine edilmiş uskumru, hamsi) biyojenik amin içeriği hızlı HPLC metodu kullanılarak analiz edilmiştir. Balık ürünlerinde en fazla miktarda bulunan biyojenik aminler putresin, spermidin, spermin ve dopamin olmuştur. Test edilen balık ürünleri arasında histamin birikimi sadece dondurulmuş Atlantik somon, marine kurutulmuş uskumru ve marine acı biber soslu hamside gözlenmiş olup, 10 mg/100 g olarak belirtilen yasal limitin altında kalmıştır. Balık ürünlerinde tiramin histamine kıyasla daha yüksek oranda birikime uğramıştır. En yüksek tiramin içeren balık ürünleri, 8,5 mg/100 g, 5,27 mg/100 g ve 3,5 mg/100 g değer ile dondurulmuş Atlantik somon, acı biber soslu marine hamsi ve tütsülenmiş-marine uskumru olmuştur. Putresin ve kadeverin birikimi tüm balık ürünlerinde sırasıyla < 33,53 ve < 19,87 mg/100 g olarak bulunmuştur. Balık ürünlerinin trimetilamin (TMA) içeriği ise 6,6-22 mg/100 g arasında olmuştur. Balık örneklerinde toplam biyojenik amin değeri en düşük dondurulmuş Alaska mezgitinde gözlenirken (28,8 mg/100 g), dondurulmuş Atlantik somon en yüksek biyojenik amin içeren (232,3 mg/100 g) balık ürünü olmuştur. Çalışma sonucunda, test edilen çoğu işlenmiş balık ürününün iyi kalitede olduğu gözlenmiştir. Ancak bu sonuçlar işlenmiş su ürünlerinde insan tüketiminde güvenliği sağlamak için dikkatle izleme çalışmalarının yapılması gerektiğini ortaya koymuştur.
KW  - İşlenmiş balık ürünleri
KW  - biyojenik aminler
KW  - TMA
KW  - histamin
KW  - Putresin
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UR  - https://doi.org/10.22392/actaquatr.906996
L1  - https://dergipark.org.tr/tr/download/article-file/1674609
ER  -