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Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri araştırılmıştır. Yapılan yağ asidi analizleri sonucunda yüksek oranlarda tespit edilen doymuş yağ asitleri (SFA) miristik asit (C14:0), palmitik asit (C16:0), stearik asit (C18:0) olarak belirlenmişken, yüksek oranlarda belirlenen tekli doymamış yağ asitleri (MUFA) palmitoleik asit (C16:1), oleik asit (C18:1n9), vaksenik asit (C18:1n7), eikosenoik asit (C20:1n9) olarak belirlenmiştir. Yüksek oranlarda tespit edilen çoklu doymamış yağ asitleri (PUFA) ise linoleik asit (C18:2n6), linolenik asit (C18:3n3), eikosapentaenoik asit (EPA, C20:5n3) ve dokosahekzaenoik asit (DHA, C22:6n3) olmuştur. İncelenen levrek balığının doymamış yağ asidi içerikleri açısından zengin besinsel değerlere sahip olduğu tespit edilmiştir. Nisin muamele gruplarının depolama sonundaki PUFA, MUFA ve SFA içeriği kontrol grubundan daha yüksek olduğu belirlenmiş ve bu durumun nisinin antioksidan özelliğinden kaynaklandığı sonucuna varılmıştır. Yağ asitleri kompozisyon analizi sonuçlarına göre, nisin varlığının balıkta lipit kalitesini koruduğu gözlenmiştir.
In this study, the effects of the leaf filets (Dicentrarchus labrax) used in different concentrations (% 0.2,% 0.4 and% 0.8) on the fatty acids stored in the cold were studied. As a result of the fatty acid analysis, high levels of saturated fatty acids (SFA) were identified as miristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), while high levels of single non-saturated fatty acids (MUFA) were identified as palmitoleic acid (C16:1), oleic acid (C18:1n9), vacsonic acid (C18:1n7), eikosenoic acid (C20:1n9). The high levels of multi-insaturated fatty acids (PUFA) were linoleic acid (C18:2n6), linoleic acid (C18:3n3), eikosapentaenoic acid (EPA, C20:5n3) and dokosahekzaenoic acid (DHA, C22:6n3). The examined leaf fish has been found to have rich nutritional values in terms of the contents of unsaturated fatty acids. It was determined that the PUFA, MUFA and SFA content at the end of storage of the treatment groups was higher than the control group, and it was concluded that this situation was caused by the antioxidant properties of the nis. According to the results of the analysis of the composition of fatty acids, the presence of nisin has been observed to maintain the lipite quality in fish.
In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of sea bass (Dicentrarchus labrax) fillets were investigated under chilled storage. As a result of the fatty acid analysis, high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicosenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and docosahexaenoic acid (DHA, C22:6n3). It was determined that sea bass fillets had nutritional values rich in unsaturated fatty acid contents. The PUFA, MUFA and SFA content of the nisin treatment groups were found to be higher than the control group at the end of the storage and it was concluded that this was due to the antioxidant properties of the nisin. Fatty acids composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Uluslararası
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