KURUTMA VE HAŞLAMA İŞLEMLERİNİN Holothuria forskali (Delle Chiaje, 1823)’NİN BESİN BİLEŞENLERİNE ETKİSİ

Öz

Bu çalışmada Türkiye denizlerinde bulunan ve ekonomik ola­rak değerlendirilmeyen deniz hıyarı (Holothuria forskali Delle Chiaje, 1823) türünde haşlama ve kurutma işlemlerinin besin bileşenlerine etkilerinin belirlenmesi amaçlanmıştır. Çalışma materyali İzmir Körfezi’nden temin edilmiştir. Besin analizleri sonucunda taze ve kurutulmuş örneklerin ham pro­tein oranının sırasıyla % 11.99 ±0.185 – 60.92 ±0.124 aralı­ğında, nem içeriğinin %86.93 ±0.140 – 10.33 ±0.040 aralı­ğında ve ham yağ içeriklerinin oldukça düşük (% 0.256 ±0.208 – Taze) olduğu belirlenmiştir. İnorganik madde içe­riği kuru örneklerde yüksek bulunmuştur. Taze, haşlanmış ve ku­rutulmuş örneklerin yağ asiti analizlerinde en yüksek çoklu doymamış yağ asitlerinin (PUFA)  taze örneklerde bulunduğu saptanmıştır (%36.40 ±0.03). EPA (Eikosapenta enoik asit) + DHA (Dekosa hekza enoik asit) içeriğinin kurutma ve haş­lama işlemlerinden önemli oranda etkilenmediği (P>0,05) tespit edilmiştir. Türkiye denizlerinde bulunan ancak ekono­mik olarak değerlendirilmeyen H.forskali türünün protein oranı yüksek, yağ içeriğinin düşük olduğu, bu suretle bes­lenme açısından diyetetik bir gıda olarak değerlendirilebile­ceği, toplam yağ asitleri içerisinde en yüksek oranın uzun zin­cirli yağ asitleri (PUFA) değerine ait olduğu, dolayısıyla PUFA bakımından zengin bir tür olduğu, beslenme açısından önem arzeden temel yağ asitlerinin (EPA ve DHA) içerikleri­nin yüksek olduğu ve uygulanan işleme yöntemlerinin bu bi­leşenleri önemli oranda etkilemediği belirlenmiştir. 

Anahtar Kelimeler

• Deniz hıyarı,Holothuria forskali,Ku-rutma teknolojisi,besin bileşeni,yağ asidi

THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)

Abstract

In this study, It was aimed to determine the effects of boiling and drying process to food components of Holothuria forskali  (Della Chiaja, 1823), present in Turkish seas and not utilised economically. The material was obtained from Izmir Bay. It was determined that its crude protein content was 11.99 ±0.185 - 60.92 ±0.124 % , moisture content 86.93 ±0.140 -range of 10.33 ± 0.040 % and crude lipid content was very low fresh and dried samples. Inorganic matter content was higher in the dried sample. The level of polyunsaturated fatty acid (PUFA) was significantly higher in fresh samples than boiled and dried samples has been found in fresh samples (36.40% ± 0.03). EPA (Eicosapentaenoic acid) + DHA (De­cosahexaenoic acid) were not affected significantly (P> 0.05) by the drying and boiling process. The protein content was high in Holothuria forskali  (Della Chiaja, 1823) and having high in protein content, sea cucumber can be utilised as a pro­tein source. It is also low in lipid content. Thus, sea cucumber can be evaluated as a dietetic food in terms of nutrition. Also it has high rate of long-chain fatty acids (PUFA) and rich in EPA and DHA. All applied processing methods were not ef­fected the fatty acid components in significant rates in sea cu­cumber.

Keywords

• Sea cucumber,Holothuria forskali,Drying,Food composition,Fatty acid

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