Balık Unu Kalitesine Balık Tazeliğinin Etkisi; Hamsi Unu

Yıl 2021, Cilt: 6 Sayı: 1, 57 - 65, 31.03.2021

Barış Bayraklı , Hünkar Avni Duyar

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

Cited By: 7

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

Destekleyen Kurum

TUBİTAK

Proje Numarası

108o0087

Effect of Freshness on Fish Meal Quality; Anchovy Meal

Öz

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.

Anahtar Kelimeler

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

Proje Numarası

108o0087

Kaynakça

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