Özet:

Raw and cooked sazan (Cyprinus carpıo L), cubic sazan (Barbus capito pectoralis), crab (Capoeta turutta), turna fish (Esox lucius), crab (Onchorhynchus mykiss), spread fish (S. glanis) sarcoplasmic proteins were extracted with 4 different solutions, including distile water (dH2O), 0.1 Molar (M) sodium chloride (NaCl), 1% sodium dodesil sulfate (SDS) and 8 M urine. The extract from fish was studied with sodium dodesyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Water extracts of raw fish in the electroforesis formed specific characteristic protein bands. The cooking process has caused a decrease in the amount of protein that can be extracted from fish with water. With the dH2O extraction of cooked fish, the species specific band was not obtained. However, 1% SDS made it possible to differentiate the species of cooked fish by significantly increasing the amount of extracted protein and the number of band formed in the gel. The effect of storing fish by freezing on fish muscle proteins was also studied with SDS-PAGE. *This research is supported by FÜNAF.

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