Farklı işleme tekniklerinin gökkuşağı alabalığının (Oncorhyncus mykiss Walbaum, 1792) vitamin ve mineral kaybı üzerine etkileri
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Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada farklı İşleme yöntemleri uygulanarak Gökkuşağı Alabalığı'nın vitamin (B1, B2, B3, B6, A ve C) ve mineral (Fe, Zn, Cu, Mn, Mg, Na, Ca, K) içeriğinde meydana gelen değişimler belirlenmiştir. Mineral içerikleri mikrodalga kapalı sistem yaş yakma yöntemi uygulandıktan sonra ICP-AES kullanılarak ölçülmüştür. Vitamin analizleri ise HPLC yöntemiyle ölçülmüştür. Araştırma sonucunda vitamin ve mineral içeriklerinin işleme yöntemlerine göre değişim gösterdiği belirlenmiştir. Konserve yönteminde Na, Cu ve Fe artarken, Mg, Ca, K, Mn ve Zn azalmıştır. Tuzlu kurutmada Cu, Mn, Ca, Na ve K artarken, Fe, Zn ve Mg azalmıştır. Kurutma yönteminde ise Mg Mn, Ca, K artarken, Zn, Na, Fe ve Cu azalmıştır. Çalışmamızda kurutulmuş ve konserve balıklarda B1, B2, B3, B6, A ve C vitamin değerlerinin azaldığı; dolayısıyla vitamin kaybı olduğu gözlenmiştir. Tuzsuz ve tuzlanarak kurutulmuş balıkla kıyaslandığında; en fazla vitamin ve mineral kaybı konserve edilmiş balıkta bulunmuştur.
This research has been conducted to determine the changes in the content of vitamins (B1, B2, B3, B6, A ve C) and minerals (Fe, Zn, Cu, Mn, Mg, Na, Ca, K) of rainbow trout subjected to different processing technics. Mineral contents were measured using ICP-AES after the flesh of rainbow trout microwaved for burning raw material in a closed system. Analyses of the vitamins have been carried out using HPLC method. The investigation has revealed that the vitamin and mineral content of the flesh of rainbow trout shows differences following the application of different processing methods. Na, Cu and Fe increased whereas Mg, Ca, K, Mn and Zn decreased in canning method. Salt drying method resulted in the increase of Cu, Mn, Ca, Na and K however Fe, Zn and Mg decreased. The investigation revealed that the level of vitamins B1, B2, B3, B6, A and C reduced during dried and canned preservation of fish flesh, hence, these methods caused the loss of vitamins When canning was compared with salt and non-salted dried preservation that the highest loss of vitamin and mineral was reached in canning metthod.
This research has been conducted to determine the changes in the content of vitamins (B1, B2, B3, B6, A ve C) and minerals (Fe, Zn, Cu, Mn, Mg, Na, Ca, K) of rainbow trout subjected to different processing technics. Mineral contents were measured using ICP-AES after the flesh of rainbow trout microwaved for burning raw material in a closed system. Analyses of the vitamins have been carried out using HPLC method. The investigation has revealed that the vitamin and mineral content of the flesh of rainbow trout shows differences following the application of different processing methods. Na, Cu and Fe increased whereas Mg, Ca, K, Mn and Zn decreased in canning method. Salt drying method resulted in the increase of Cu, Mn, Ca, Na and K however Fe, Zn and Mg decreased. The investigation revealed that the level of vitamins B1, B2, B3, B6, A and C reduced during dried and canned preservation of fish flesh, hence, these methods caused the loss of vitamins When canning was compared with salt and non-salted dried preservation that the highest loss of vitamin and mineral was reached in canning metthod.
Açıklama
Anahtar Kelimeler
Su Ürünleri, Aquatic Products
