Physicochemical Properties of Sprat (Sprattus sprattus L., 1758) Protein Hydrolysate and Usage as a Coating Material on Trout (Oncorhynchus mykiss, Walbaum, 1792) Fillets

Gülsüm Balçık Mısır; Büket Buşra Dağtekin; Sebahattin Kutlu

Makale detayları

Physicochemical Properties of Sprat (Sprattus sprattus L., 1758) Protein Hydrolysate and Usage as a Coating Material on Trout (Oncorhynchus mykiss, Walbaum, 1792) Fillets

Yazarlar:

Gülsüm Balçık Mısır | Büket Buşra Dağtekin | Sebahattin Kutlu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 3, pp.218-234

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001294208

pISSN:

2651-5474

Anahtar kelimeler:

Özet:

 Trout is the most widely cultivated and traded fish species in Turkey and many European countries, and a total of 471686 tons of production was realized in Turkeys seas and inland waters in 2021. In addition to its nutritive value, this fish takes a crucial position in the aquaculture sector due to its continuous and intensive production. In this study, innovative bioactive protein hydrolysates PH produced from sprat were used as a coating to increase the quality and shelf life of trout fillets stored at 4 C. The yields of traditional hydrolysate TH and ultrasound-assisted hydrolysate UH were 8.66 and 12.63, respectively. Protein values of TH and UH were 75.88 and 74.45, respectively. Three fillet groups were prepared from trout: uncoated control group C, traditional enzymatic protein hydrolysate coated group THC, and ultrasound-assisted enzymatic protein hydrolysate coated group UHC. TVB-N value, which was 12.96 mg100g in fresh trout, exceeded the consumable limit with 38.52 mg100g on the 9th day of storage in the C. This value reached 32.92 mg100g and 33.62 mg100g on the 12th day for THC and UHC, respectively. At the beginning of storage, 0.21 mg MAkg TBA reached the consumable limit with 7.72 mg MAkg in the C on the 9th day, while THC and UHC remained within the limit with 6.67 mg MAkg and 6.79 mg MAkg, respectively. Total aerobic mesophilic bacteria TAMB and total aerobic psychrophilic bacteria TAPB counts on day 0 of storage were 2.13 log cfug and 1.66 log cfug, respectively. These values were calculated as 6.90, 5.20, 5.04, 6.95, 3.48, and 3.22 log cfug for C, THC, and UHC on the 12th day of storage, respectively. The application of ultrasound during the production of protein hydrolysate significantly increased the yield and hydrolysis degree of UH compared to TH. The lipid ratio of UH was also found to be significantly lower than TH. In these respects, the application of ultrasound has provided an advantage. Although both coatings have provided significant protection compared to the C, generally similar results were obtained between the THC and UHC. PH coatings delayed the chemical, physical, and microbial spoilage of trout fillets and extended the storage period. The results showed that PH can be used as a coating on fish fillets stored in cold conditions.

 Trout is the most widely cultivated and traded fish species in Turkey and many European countries, and a total of 471686 tons of production was realized in Turkeys seas and inland waters in 2021. In addition to its nutritive value, this fish takes a crucial position in the aquaculture sector due to its continuous and intensive production. In this study, innovative bioactive protein hydrolysates PH produced from sprat were used as a coating to increase the quality and shelf life of trout fillets stored at 4 C. The yields of traditional hydrolysate TH and ultrasound-assisted hydrolysate UH were 8.66 and 12.63, respectively. Protein values of TH and UH were 75.88 and 74.45, respectively. Three fillet groups were prepared from trout: uncoated control group C, traditional enzymatic protein hydrolysate coated group THC, and ultrasound-assisted enzymatic protein hydrolysate coated group UHC. TVB-N value, which was 12.96 mg100g in fresh trout, exceeded the consumable limit with 38.52 mg100g on the 9th day of storage in the C. This value reached 32.92 mg100g and 33.62 mg100g on the 12th day for THC and UHC, respectively. At the beginning of storage, 0.21 mg MAkg TBA reached the consumable limit with 7.72 mg MAkg in the C on the 9th day, while THC and UHC remained within the limit with 6.67 mg MAkg and 6.79 mg MAkg, respectively. Total aerobic mesophilic bacteria TAMB and total aerobic psychrophilic bacteria TAPB counts on day 0 of storage were 2.13 log cfug and 1.66 log cfug, respectively. These values were calculated as 6.90, 5.20, 5.04, 6.95, 3.48, and 3.22 log cfug for C, THC, and UHC on the 12th day of storage, respectively. The application of ultrasound during the production of protein hydrolysate significantly increased the yield and hydrolysis degree of UH compared to TH. The lipid ratio of UH was also found to be significantly lower than TH. In these respects, the application of ultrasound has provided an advantage. Although both coatings have provided significant protection compared to the C, generally similar results were obtained between the THC and UHC. PH coatings delayed the chemical, physical, and microbial spoilage of trout fillets and extended the storage period. The results showed that PH can be used as a coating on fish fillets stored in cold conditions.

 Trout is the most widely cultivated and traded fish species in Turkey and many European countries, and a total of 471686 tons of production was realized in Turkeys seas and inland waters in 2021. In addition to its nutritive value, this fish takes a crucial position in the aquaculture sector due to its continuous and intensive production. In this study, innovative bioactive protein hydrolysates PH produced from sprat were used as a coating to increase the quality and shelf life of trout fillets stored at 4 C. The yields of traditional hydrolysate TH and ultrasound-assisted hydrolysate UH were 8.66 and 12.63, respectively. Protein values of TH and UH were 75.88 and 74.45, respectively. Three fillet groups were prepared from trout: uncoated control group C, traditional enzymatic protein hydrolysate coated group THC, and ultrasound-assisted enzymatic protein hydrolysate coated group UHC. TVB-N value, which was 12.96 mg100g in fresh trout, exceeded the consumable limit with 38.52 mg100g on the 9th day of storage in the C. This value reached 32.92 mg100g and 33.62 mg100g on the 12th day for THC and UHC, respectively. At the beginning of storage, 0.21 mg MAkg TBA reached the consumable limit with 7.72 mg MAkg in the C on the 9th day, while THC and UHC remained within the limit with 6.67 mg MAkg and 6.79 mg MAkg, respectively. Total aerobic mesophilic bacteria TAMB and total aerobic psychrophilic bacteria TAPB counts on day 0 of storage were 2.13 log cfug and 1.66 log cfug, respectively. These values were calculated as 6.90, 5.20, 5.04, 6.95, 3.48, and 3.22 log cfug for C, THC, and UHC on the 12th day of storage, respectively. The application of ultrasound during the production of protein hydrolysate significantly increased the yield and hydrolysis degree of UH compared to TH. The lipid ratio of UH was also found to be significantly lower than TH. In these respects, the application of ultrasound has provided an advantage. Although both coatings have provided significant protection compared to the C, generally similar results were obtained between the THC and UHC. PH coatings delayed the chemical, physical, and microbial spoilage of trout fillets and extended the storage period. The results showed that PH can be used as a coating on fish fillets stored in cold conditions.

 Alabalık ülkemizde ve birçok Avrupa ülkesinde yetiştiriciliği ve ticareti en fazla yapılan balık türüdür ve 2021 yılında ülkemiz denizleri ve içsularında toplam 471686 tonluk üretimi gerçekleştirilmiştir. Besleyici değerinin yanısıra sürekli ve yoğun üretiminden dolayı bu balık su ürünleri sektöründe önemli bir yere sahiptir. Bu çalışmada 4 Cde depolanan alabalık filetolarının kalite ve raf ömrünü uzatmak amacıyla çaçadan üretilen yenilikçi biyoaktif protein hidrolizatları PH kaplama olarak kullanılmıştır. Geleneksel hidrolizat TH ve ultrason destekli hidrolizat UH verimleri sırasıyla 8.66 ve 12.63 olarak hesaplanmıştır. TH ve UHa ait protein değerleri sırasıyla 75.88 ve 74.45 olarak belirlenmiştir. Kaplamasız kontrol grubu K, geleneksel enzimatik protein hidrolizatı ile kaplanmış grup GHKS ve ultrases destekli enzimatik protein hidrolizatı ile kaplanmış grup UHKS olmak üzere 3 fileto grubu hazırlanmıştır. Taze alabalıkta 12,96 mg100g olan TVB-N değeri K grubunda depolamanın 9. gününde 38,52 mg100g ile tüketilebilirlik sınırını aşmıştır. Bu değer GHKS ve UHKS için 12. günde sırasıyla 32,92 mg100g ve 33,62 mg100ga ulaşmıştır. Depolamanın başında 0,21 mg MAkg TBA değeri 9. günde K grubunda 7,72 mg MAkg ile tüketilebilirlik sınırına ulaşırken GHKS ve UHKS de sırasıyla 6,67 mg MAkg ve 6,79 mg MAkg ile sınırın içerisinde kalmıştır. Depolamanın 0. gününde toplam aerobik mezofilik bakteri TAMB ve toplam aerobik psikrofilik bakteri TAPB sayıları sırasıyla 2,13 log kobg ve 1,66 log kobg olarak bulunmuştur. Bu değerler depolamanın 12. gününde K, GHKS ve UHKS için sırasıyla 6,90, 5,20, 5,04 ve 6,95, 3,48 ile 3,22 log kobg olarak hesaplanmıştır. PH kaplamalar alabalık filetolarında kimyasal, fiziksel ve mikrobiyal bozulmayı geciktirerek depolama süresini uzatmıştır. Elde edilen sonuçlar PHın, soğuk koşullarda depolanan balık filetolarında kaplama olarak kullanılabileceğini göstermiştir.

Makale detayları

Physicochemical Properties of Sprat (Sprattus sprattus L., 1758) Protein Hydrolysate and Usage as a Coating Material on Trout (Oncorhynchus mykiss, Walbaum, 1792) Fillets

Yazarlar:

Gülsüm Balçık Mısır | Büket Buşra Dağtekin | Sebahattin Kutlu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 3, pp.218-234

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001294208

pISSN:

2651-5474

Trout

Protein hydrolysate

Coating

Sprat

UltrasoundAlabalık

Protein hidrolizatı

Kaplama

Çaça

Ultrason

Sayı

Makale detayları

Yazarlar: Gülsüm Balçık Mısır | Büket Buşra Dağtekin | Sebahattin Kutlu

Yayıncı: Isparta University of Applied Sciences

Ana Başlıklar: Gıda Mühendisliği

Dergi: Acta Aquatica Turcica Vol.19 Issue 3, pp.218-234

Belge Tipi: Makale

Yayın Tarihi: 1/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001294208

pISSN: 2651-5474

Sayı

Yazarlar:

Gülsüm Balçık Mısır | Büket Buşra Dağtekin | Sebahattin Kutlu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 3, pp.218-234

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001294208

pISSN:

2651-5474