Araştırma Makalesi
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Oncorhychus mykiss (Walbaum, 1792)'nin avlanmadan önce resveratrol süspansiyonuna derin daldırılmasının buzdolabında muhafaza sırasında etteki malondialdehit düzeyinin araştırılması

Yıl 2024, Cilt: 10 Sayı: 1, 1 - 6, 30.04.2024

Öz

Gökkuşağı alabalığı, protein, esansiyel yağ asitleri, mineraller ve vitaminlerin varlığı nedeniyle İran'da yetiştirilen en önemli balık türlerinden biridir ve insanlığın besin tedarikine değerli bir katkı sağlar. Bu etin hızlı oksidasyonunu önleyebilmemiz için çok önemlidir. Resveratrol yağda çözünen bir bileşiktir ve oksidatif hasar ve oksidatif stres üzerinde iyi etkileri olduğu gösterilmiştir. Bu çalışmada gökkuşağı alabalığı etinin 4.c'de depolanması sırasında antioksidan aktivitesi araştırıldı. Bu deney için ortalama ağırlığı 300±5 g olan 18 balık rastgele seçilerek üç gruba ayrıldı. Tedavi grupları 3 ve 30 dakika süreyle 0,5 g/l konsantrasyondaki resveratrol süspansiyonlarına daldırıldı. Kafanın yakalanıp kesilmesi ve karın boşluğunun soyulması ve boşaltılmasının ardından numuneler buzdolabına (4°C) aktarıldı. Yedinci ve on dördüncü günlerde malondialdehit (MDA) düzeyi ölçüldü. Sonuçlar, 3Dk tedavi grubu ve 30Dk tedavi grubundaki MDA düzeylerinin kontrol grubundan anlamlı derecede farklı olduğunu gösterdi (p<0.05). Soğutma sırasında 3Min tedavi grubundaki yedinci ve on dördüncü günlerde MDA seviyeleri 30Min tedavi grubundan daha düşüktü, ancak sadece 14. günde anlamlı derecede farklıydı (p<0.05). Bu nedenle resveratrolün gökkuşağı alabalığında depolama süresince MDA'nın azaltılmasında düşük dozlarda daha iyi etki gösterdiğini söyleyebiliriz. 3, 7 ve 14. günlük uygulama gruplarının MDA düzeyi kontrol ve 30. uygulama grubuna göre çok daha düşüktü. Bu sonuçların değerlendirilmesi sonucunda resveratrolün gökkuşağı alabalığı etinde MDA'yı azaltmada daha az etkili olabileceği sonucuna varılabilir. sonuç olarak etin uzun süre hayatta kalması.

Kaynakça

  • Ahmed,I., Ahmad, I. (2020) Effect of dietary protein levels on growth performance, hematological profile and biochemical composition of fingerlings rainbow trout, Oncorhynchus mykiss reared in Indian Himalayan region, Aquaculture Reports Volume 16, https://doi.org/10.1016/j.aqrep.2019.100268
  • Antoniewski, M. N., Barringer, S. A., Knipe C. L., Zerby, H. N. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science, Vol. 72, Nr. 6.
  • Attia A.M., El-Demerdash F.M. (2002) Potent protective effects of melatonin on Environmental Science, 10: 91–104.
  • Bazargani-Gilani,B., Pajohi-Alamoti, M. (2020) The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features, Food Sci Biotechnol, 29(2):207–216, https://doi.org/10.1007/s10068-019-00661-1
  • Gennadios, A., Hanna, M. A., Kurt, L. B. (1997) Application of edible coatings on meats, poultry and seafood: A review. Lebensmittel-Wissenschaft-and-Technologie. 30: 337-350.
  • Ghiasvand, Z., Changizi, R. (2016) Investigation of immersion effect of Hypophthalmichthys molitrix fillets in garlic extract on some qualitative parameters during refrigerated storage (4°C), Iranian Veterinary Journal, Volume 12, Issue 2, Pages 72-84,10.22055/IVJ.2016.16415
  • Halliwell, B. Gutteridge, J.M.C. (1990) Oxygen toxicity, oxygen radicals, transition metals, and disease.Biochem. J. 219(1): 1-14.
  • Kirk R.S., Sawyer, R. (1991), Measuring the level of malondialdehyde in meat, Biochemical Pharmacology, 50:2093-2098.
  • Kursvietienea, L., Stanevicienėa, I., MongirdieneacA., Bernatoniene, J. (2016) Multiplicity of effects and health benefits of resveratrol, Medicine, Volume 52, Issue 3, https://doi.org/10.1016/j.medici.2016.03.003
  • Lakshmanan, P.T. (2000) Fish spoilage and quality assessment. In T. S. G. Iyer, M.K.Kandoran, Mary Thomas, & P.T. Mathew (Eds.), Quality assurance in seafood processing (pp. 26–40). Cochin: Society Fisher Technology Özyurt, G., Kuley, E., Özkutuk, S. and Özogul, F. (2009) Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullusbarbutus) and goldband goatfish (Upeneusmoluccensis) during storage in ice. Food Chemistry, 114: 505- 510.
  • Sedlak, L., Wojnar, W., Zych, M., Wyględowska-Promienska, D., Mrukwa-Kominek, E., Kaczmarczyk-Sedlak, I. (2018) Effect of Resveratrol, a Dietary-Derived Polyphenol, on the Oxidative Stress and Polyol Pathway in the Lens of Rats with Streptozotocin-Induced Diabetes, Nutrients. 10(10): 1423, doi: 10.3390/nu10101423
  • Smith, J., Charter, E. (2010) Functional Foods that Boost the Immune System, Chapter 14, doi.org/10.1002/9781444323351.ch14
  • Torno, C., Staats, S., Pascual-Teresa, S., Rimbach, G., Schulz, C. (2019) Effects of Resveratrol and Genistein on Growth, Nutrient Utilization and Fatty Acid Composition of Rainbow Trout, Animal, 13(5):933-940, doi: 10.1017/S1751731118002458.
  • Ural, M. S., Karatas, F. , Calta, M., (2015)Some Antioxidants and Malondialdehyde Levels in the Flesh of Rainbow Trout, (Oncorhynchus Mykiss) From Various Feeding Habitats, Cell Mol Biol, 8;61(7):23-6.

Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage

Yıl 2024, Cilt: 10 Sayı: 1, 1 - 6, 30.04.2024

Öz

Rainbow trout is one of the most important species of farmed fish in Iran, due to the presence of protein, essential fatty acids, minerals and vitamins, a valuable contribution to human food supply. It is so crucial that we can prevent the rapid oxidation of this flesh.Resveratrol is a fat-soluble compound and has been shown to have good effects on oxidative damage and oxidative stress. In this study, its antioxidant activity in rainbow trout meat during storage at 4.c was investigated. For this experiment, 18 fish with an average weight 300±5 g were randomly selected and divided into three groups. The treatment groups were immersed for 3 and 30 minutes in the concentration 0.5 g/l resveratrol suspensions. After catching and cutting off the head and peeling and emptying the abdomen ncavity, the samples were transferred to the refrigerator (4°C). On the seventh and fourteenth days, malondialdehyde (MDA) level was measured. The results showed that MDA levels in the treatment group 3Min and treatment group 30Min were significantly different from the control group (p<0.05). The MDA levels in treatment group 3Min on the seventh and fourteenth days of during refrigeration were lower than treatment group 30Min, but it is only significantly different in 14 day (p<0.05). Therefore, we can say that resveratrol has a better effect in lower doses on reducing the MDA in rainbow trout during the storage period. The MDA level of treatment groups 3, 7 and 14 day was much less than control and the treatments group 30. As the evaluation of these results, it can be concluded that resveratrol can be less effective in decreasing the MDA in rainbow trout meat and, consequently, meat survival for a long time.

Destekleyen Kurum

Islamic Azad University

Teşekkür

The authors thanks to staffs of Islamic Azad University

Kaynakça

  • Ahmed,I., Ahmad, I. (2020) Effect of dietary protein levels on growth performance, hematological profile and biochemical composition of fingerlings rainbow trout, Oncorhynchus mykiss reared in Indian Himalayan region, Aquaculture Reports Volume 16, https://doi.org/10.1016/j.aqrep.2019.100268
  • Antoniewski, M. N., Barringer, S. A., Knipe C. L., Zerby, H. N. (2007). Effect of a Gelatin Coating on the Shelf Life of Fresh Meat. Journal of Food Science, Vol. 72, Nr. 6.
  • Attia A.M., El-Demerdash F.M. (2002) Potent protective effects of melatonin on Environmental Science, 10: 91–104.
  • Bazargani-Gilani,B., Pajohi-Alamoti, M. (2020) The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features, Food Sci Biotechnol, 29(2):207–216, https://doi.org/10.1007/s10068-019-00661-1
  • Gennadios, A., Hanna, M. A., Kurt, L. B. (1997) Application of edible coatings on meats, poultry and seafood: A review. Lebensmittel-Wissenschaft-and-Technologie. 30: 337-350.
  • Ghiasvand, Z., Changizi, R. (2016) Investigation of immersion effect of Hypophthalmichthys molitrix fillets in garlic extract on some qualitative parameters during refrigerated storage (4°C), Iranian Veterinary Journal, Volume 12, Issue 2, Pages 72-84,10.22055/IVJ.2016.16415
  • Halliwell, B. Gutteridge, J.M.C. (1990) Oxygen toxicity, oxygen radicals, transition metals, and disease.Biochem. J. 219(1): 1-14.
  • Kirk R.S., Sawyer, R. (1991), Measuring the level of malondialdehyde in meat, Biochemical Pharmacology, 50:2093-2098.
  • Kursvietienea, L., Stanevicienėa, I., MongirdieneacA., Bernatoniene, J. (2016) Multiplicity of effects and health benefits of resveratrol, Medicine, Volume 52, Issue 3, https://doi.org/10.1016/j.medici.2016.03.003
  • Lakshmanan, P.T. (2000) Fish spoilage and quality assessment. In T. S. G. Iyer, M.K.Kandoran, Mary Thomas, & P.T. Mathew (Eds.), Quality assurance in seafood processing (pp. 26–40). Cochin: Society Fisher Technology Özyurt, G., Kuley, E., Özkutuk, S. and Özogul, F. (2009) Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullusbarbutus) and goldband goatfish (Upeneusmoluccensis) during storage in ice. Food Chemistry, 114: 505- 510.
  • Sedlak, L., Wojnar, W., Zych, M., Wyględowska-Promienska, D., Mrukwa-Kominek, E., Kaczmarczyk-Sedlak, I. (2018) Effect of Resveratrol, a Dietary-Derived Polyphenol, on the Oxidative Stress and Polyol Pathway in the Lens of Rats with Streptozotocin-Induced Diabetes, Nutrients. 10(10): 1423, doi: 10.3390/nu10101423
  • Smith, J., Charter, E. (2010) Functional Foods that Boost the Immune System, Chapter 14, doi.org/10.1002/9781444323351.ch14
  • Torno, C., Staats, S., Pascual-Teresa, S., Rimbach, G., Schulz, C. (2019) Effects of Resveratrol and Genistein on Growth, Nutrient Utilization and Fatty Acid Composition of Rainbow Trout, Animal, 13(5):933-940, doi: 10.1017/S1751731118002458.
  • Ural, M. S., Karatas, F. , Calta, M., (2015)Some Antioxidants and Malondialdehyde Levels in the Flesh of Rainbow Trout, (Oncorhynchus Mykiss) From Various Feeding Habitats, Cell Mol Biol, 8;61(7):23-6.
Toplam 14 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Balık Yetiştiriciliği
Bölüm Araştırmalar
Yazarlar

Erkan Can 0000-0001-9440-7319

Ali Parsa Khanghah 0000-0002-7479-3731

Yayımlanma Tarihi 30 Nisan 2024
Kabul Tarihi 15 Nisan 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 10 Sayı: 1

Kaynak Göster

APA Can, E., & Parsa Khanghah, A. (2024). Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, 10(1), 1-6.
AMA Can E, Parsa Khanghah A. Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi. Nisan 2024;10(1):1-6.
Chicago Can, Erkan, ve Ali Parsa Khanghah. “Investigation of Oncorhychus Mykiss (Walbaum, 1792) Deep Immersion in Resveratrol Suspension before Fishing on the Level of Meat Malondialdehyde in During Refrigerated Storage”. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi 10, sy. 1 (Nisan 2024): 1-6.
EndNote Can E, Parsa Khanghah A (01 Nisan 2024) Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi 10 1 1–6.
IEEE E. Can ve A. Parsa Khanghah, “Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage”, Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, c. 10, sy. 1, ss. 1–6, 2024.
ISNAD Can, Erkan - Parsa Khanghah, Ali. “Investigation of Oncorhychus Mykiss (Walbaum, 1792) Deep Immersion in Resveratrol Suspension before Fishing on the Level of Meat Malondialdehyde in During Refrigerated Storage”. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi 10/1 (Nisan 2024), 1-6.
JAMA Can E, Parsa Khanghah A. Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi. 2024;10:1–6.
MLA Can, Erkan ve Ali Parsa Khanghah. “Investigation of Oncorhychus Mykiss (Walbaum, 1792) Deep Immersion in Resveratrol Suspension before Fishing on the Level of Meat Malondialdehyde in During Refrigerated Storage”. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, c. 10, sy. 1, 2024, ss. 1-6.
Vancouver Can E, Parsa Khanghah A. Investigation of Oncorhychus mykiss (Walbaum, 1792) deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde in during refrigerated storage. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi. 2024;10(1):1-6.