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Journals / Turkish Journal of Fisheries and Aquatic Sciences / 2010 / Cilt: 10 - Sayı: 1

Tuzlama-haşlamanın Penaeus semisulcatus’un protein kayıpları üzerine etkileri

The effects of salt-boiling on protein loss of Penaeus semisulcatus

Mustafa ÜNLÜSAYIN
Ruhan ERDİLAL
Bahar GÜMÜŞ
Hayri GÜLYAVUZ
Pages
75–79
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied.
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Key Findings & Data:The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing.
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Conclusion & Impact:The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:SDS-PAGE · tuzlanmış balık · Penaeus semisulcatus

Abstract

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.

Özet

Bu çalışmanın amacı bütün veya sadece abdomen etleriyle farklı tuz solüsyonları (%10 veya %12 NaCl) kullanıldığında ve haşlama süreleri değiştiğinde Penaeus semisulcatus’un protein kayıplarını araştırmaktır. Taze ve tuzlanmış-haşlanmış karideslerin su ve protein içerikleri (kuru madde) ile karidesin toplam protein içeriğinde meydana gelen azalma önemli derecede farklıdır (P<0,05). Taze karides kasında 62 kDa ve 33 kDa SDS-PAGE bantları görülememiştir. Sonuçlar, tuzlananhaşlanan karidesler için en iyi metodun %10 NaCl konsantrasyonunda 8 dakikalık bütün haldeki karides haşlama olduğunu göstermiştir. Tuz konsantrasyonu ve haşlama süresindeki artış protein kayıplarını arttırmıştır.

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Cite This Article

ÜNLÜSAYIN, M., ERDİLAL, R., GÜMÜŞ, B., GÜLYAVUZ, H. (2010). Tuzlama-haşlamanın Penaeus semisulcatus’un protein kayıpları üzerine etkileri. Turkish Journal of Fisheries and Aquatic Sciences, Cilt: 10 - Sayı: 1, 75–79. https://ajindex.com/articles/407976

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