Kerevit (Astacus leptodactylus Esch. 1823) filetolarındaki vitamin E, C ve lipid peroksidasyon seviyesi üzerine farklı muhafaza sıcaklığı ve sürelerinin etkisi

Yıl 2017, Cilt: 6 Sayı: 2, 57 - 61, 16.12.2017

Özden Barım-öz , Sibel Köprücü , Hülya Şahin

Öz

Bu araştırmada, farklı sıcaklık dereceleri ve
sürelerinin kerevit (A. leptodactylus)
filetolarındaki vitamin E, vitamin C ve lipid peroksidasyon seviyesi
(malondialdehit-MDA) üzerine olan etkisi araştırıldı. Bunun için kerevit
filetoları +4 °C, -12 °C
ve -18°C’lerde muhafaza edildi. Çalışmada abdomen filetolarındaki analizler, +4
°C’de 0., 1., 3., 6., 9. ve 12. günlerde, -12 °C ve -18 °C’lerde ise 0, 2., 4.,
6., 8., 10., 12. ve 17. haftalarda yapıldı. Analizlerin yapımında yüksek
performanslı sıvı kromatografisi kullanıldı. Elde edilen verilerin
istatistiksel analizleri sonucunda; vitamin E ve C miktarındaki azalmanın ve
MDA miktarındaki yükselmenin +4 °C, -12 °C ve -18 °C’de süreye bağlı olarak
artarak meydana geldiği (her biri için p˂0,001)
belirlendi. Ayrıca çalışmada meydana gelen bu değişimin -18 °C ve -12 °C’ göre
+4 °C’de, -18 °C’ ye göre ise -12 °C’de daha fazla olduğu tespit edildi.

Anahtar Kelimeler

Astacus leptodactylus, HPLC, depolama, vitamin

Effects of different storage temperature and time on vitamin E, C and lipid peroxidation levels of freshwater crayfish (Astacus leptodactylus, ESCH., 1823) fillets

Öz

In this investigation, it was aimed to determine the
effects of various storage temperatures and periods on vitamin E, C and lipid
peroxidation (malondialdehit-MDA)  levels
of fillets of A. leptodactylus. For
this purpose, freshwater crayfish samples (A.
leptodactylus) were stored at +4 °C, -12 °C and -18 °C. In this study, the
analysis in abdomen fillets were made in 0, 1, 3, 6, 9, 12 days at +4 °C and  0, 2, 4, 6, 8, 10, 12 and 17 weeks at -12 °C
and -18 °C.
High
performance liquid chromatography was used in the construction of the analyses.
In a result of the statistical analysis of the obtained parameters was
determined that it occurred depending on the time that  the levels of
vitamin E, C decreased and the level of MDA
increased (p˂0,001 for each one). Moreover, It was
found that this changes in the study were more higher at + 4 ° C according to
-18 ° C and -12 ° C and at -12 ° C according to -18 °C.

Anahtar Kelimeler

Astacus leptodactylus, HPLC, storage, vitamin

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