Şükran Çaklı

Determination of Quality Characteristics of Holothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey

ABSTRACT There are around 500 species of sea cucumber but few (around 10-17) are valuable commercially. In Turkey, an Aegean region species, Holothuria tubulosa, is collected by divers and kept alive until processed. Generally, Chinese methods and processing techniques of sea cucumbers are applied in Turkey. Processing steps in Turkey consist of cleaning, gutting, boiling, cooling, sun drying, packaging and storage. In this study, quality characteristics of Holothuria tubulosa were determined depending on a sun drying process step used in Turkey: water activity (aw) and microbial quality of the sea cucumber were determined during sun drying period at different air conditions (temperature, wind velocity, humidity). Proximate analysis (crude protein, crude fat, moisture, carbohydrate) and chemical quality control analyses (total volatile base-nitrogen, trimetylamine-nitrogen, and thiobarbituric acid reactive substances) were also determined before and after sun drying of Holothuria tubulosa. According to the results of analysis, no quality criteria reached the maximum acceptability limit for the product.

Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage

Bu calisma kapsaminda, Turkiye’de kulture edilen cipura ( Sparus aurata ), levrek (Dicentrarchus labrax) ve alabaliklarin ( Oncorhyncus mykiss ) fileto edilmesi sonucunda ortaya cikan atiklarindan olan bas bolgesinden, protein hidrolizati elde edilmistir. Elde edilen urunlerin bazi fonksiyonel ve antioksidan ozellikleri tespit edildikten sonra dondurularak 6 ay sureyle depolanan protein hidrolizatlarinin depolama sonrasi kararliligi analizlerle belirlenmistir. Bu calismada elde edilen hidrolizatlarda; hidroliz derecesinin olculmesi, fonksiyonel ozellikler (protein cozunurlugu, emulsiyon ozellikleri, kopurme ozellikleri, renk ozellikleri, su tutma kapasitesi tespiti (WHC)), antioksidan ozellikler (DPPH (1,1-diphenyl-2-pic-ryhydrayl) serbest radikali giderme kapasitesi, antioksidatif aktivite tespiti, metal selatlama ve aminoasit diziliminin tanimlanmasi yapilmistir. Uretimden sonra -18 °C’ de depolamaya alinan balik protein hidrolizatlarinda depolama suresinin etkisini degerlendirmek amaciyla, yukarida aciklanan fonksiyonel ve antioksidatif ozelllikleri kapsayan analizler 6 aylik depolama periyodu sonunda tekrarlanmistir. Tum sonuclar istatiksel analizler kullanilarak yorumlanmistir. Balik protein hidrolizatinin fonksiyonel ve antioksidatif ozelliklerine gore en yuksek antioksidan aktivitesi, cipura hidrolizatinda belirlenmistir. Tum balik protein hidrolizatlarinin uretim verimi % 5’tir. Balik protein hidrolizatlarinin fonksiyonel ve antioksidan ozellikleri balik turune gore degiskendir.