Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2019Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars
Emir Çoban, Özlem; Ökkeş; Yılmaz, Okkes; Yilmaz; Emine; İnanlı, Ayşe Gürel; Kuzgun, Nermin Karaton
In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught from Keban Dam Lake (Elazığ) and the culturedrainbow trout (Oncorhynchus mykiss) were processed as caviar and compositions of proximate and vitamins, cholesterol levels were determinedin the products. In the research, roes obtained from mature fish were processed under aseptic conditions by suitable procedures for differentfish species. The obtained caviars were weighed as 75 grams and filled in 200 ml capped glass jar and stored in +4 ºC for 28 days.As a resultof the analysis in the study, the amount of dry matter was determined to be 35.94% in roes obtained from rainbow trout and 31.28% in roesobtained from carp. The average protein content in raw roe obtained from rainbow trout was determined to be 24.32%, it was determined tobe 18.25 % in carp. In this study, the fat content in roes obtained from rainbow trout was determined to be 9.14%, but it did not show muchchange during processing and it was determined to be 8.84% in the end product. During the production and storage of the caviar producedfrom rainbow trout and carp, the fat-soluble vitamin composition and cholesterol levels were determined. During the study, it was found thatthe amounts of vitamin A between rainbow trout and carp caviars were significantly different (p <0.001). Vitamins D and K were not detectedin the caviar samples. As a result of analyzes, cholesterol levels were determined 73.76 mg/100 g in rainbow trout roe and 10.82 mg/100 g incarp roe and it was observed that these values were not changed significantly during the processing and storage periods (on 0th, 7th, 14th, 21stand 28th days ).
AtıfOpenAlex7TR Dizin1
İncele - MakaleAçık Erişim2018Scopus SJRQ3Determination of Lipid Peroxidation and Fatty Acid Compositions in the Caviars of Rainbow Trout and Carp
Gürel Inanlı, Ayşe; Emir Çoban, Özlem; Yılmaz, Ökkeş; Özpolat, Emine; Karaton Kuzgun, Nermin
In this study, roes obtained from carp (Cyprinus carpio carpio) that were caught in Keban Dam Lake (Turkey) and cultured rainbow trout (Oncorhynchus mykiss) were processed as caviar, and the products were stored at + 4 C°. Lipid peroxidation and the compositions of fatty acids of these products were assessed during production and storage period. The result of fatty analyses showed that palmitic acid (16:0), stearic acid (18:0), palmitoleic acid (16:1), oleic acid (18:1), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which are all essential fatty acids, were determined in the caviars of the roes obtained from rainbow trout and carp. According to results of chemical analyses, there were no significant differences in thiobarbituric acid reactive substances (TBARs) between rainbow trout and carp caviars (p > 0.05), but malondialdehyde (MDA) levels were found to be statistically significant (p < 0.01). It can be concluded that caviars obtained from both rainbow trout and carp roes are rich in fatty acids and take a part in a balanced and healthy diet.
AtıfScopus3WoS1OpenAlex4
İncele