İnci kefali (chalcalburnus tarichi pallas, 1811) kas ve yumurtasının kimyasal kompozisyonu ve kroket yapımı üzerinde bir araştırma
Küçük Resim Yok
Tarih
2000
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
IV ÖZET İNCİ KEFALİ {Chalcalburnus tarichi Pallas, 1811) KAS ve YUMURTASININ KİMYASAL KOMPOZİSYONU ve KROKET YAPIMI ÜZERİNE BİR ARAŞTIRMA DUYAR, Hünkar Avni Doktora Tezi, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı Tez Yöneticisi: Doç. Dr. Şükran ÇAKLI Ocak 2000, 118 sayfa Bu çalışmada inci kefali {Chalcalburnus tarichi Pallas, 181 1) et ve yumurtasının aylara bağlı yıllık kimyasal kompozisyonunun belirlenmesi ve etinin krokete işlenmesi amaçlanmıştır. Çalışmada; balık eti, yumurta ve üretilen krokette % nem, % ham protein, % ham yağ, % ham kül, yağ asitleri ve amino asit analizleri yapılmıştır. înci kefali etinin kimyasal kompozisyonunda nem oranı minimum Ocak ayında (% 73.58±0.17), maximum Mayıs ayında (% 78.04±0.02) tespit edilmiştir. Protein oram en düşük Ocak ayında (% 17.15±0.55), en yüksek Aralık ayında (% 20.71 ±0.96), yağ oranı minimum Haziran ayında (% 2.07+0.51), maximum Eylül ayında (% 5.4210.22) bulunmuştur. Ham kül oranının ise Nisan ayında minimum (% 1.03±0.18), Şubat ayında maximum (% 2.18±0.06) olduğu saptanmıştır. İnci kefali yumurtasında yapılan analizler sonucunda; % nem içeriği bakımından en düşük ortalamanın Haziran ayına (% 63.20±0.12), en yüksek ortalamanın da Mayıs ayına ait olduğu (% 65.91±0.05) tespitedilmiştir. Protein içeriği Nisan aymda minimum (% 27.0210.45), Haziran ayında ise maximum (% 31.07±2.21) saptanmıştır. Yağ oranı Haziran ayında minimum (% 4.40±0.53), Mart ayında ise maximum (% 7.25±1.59) oranda olduğu belirlenmiştir. Ham kül oranı Haziran ayının minimum (% 1.67±0.06), Nisan ayının maximum (% 3.42±0.53) olduğu saptanmıştır. İnci kefali etinde tespit edilen amino asitlerden sistin, histidin, methiyonin miktarlarının az, aspartik asit, glutamik asit, lizin ve loysin miktarlarının ise daha fazla miktarda olduğu bulunmuştur. İnci kefali yumurtasında tespit edilen amino asitler içinde en fazla glutamik asidin, en az sistin ve methiyonin bulunduğu saptanmıştır. İnci kefali etindeki doymuş yağ asitleri oranı % 36.38±1.51, doymamış yağ asitleri oranı % 58.64±1.34 olarak tespit edilmiştir. İnci kefali yumurtalarının yağ asitleri analizi sonucunda; doymuş yağ asitleri % 64.3910.90, doymamış yağ asitleri oranı % 25.2911.90 olarak saptanmıştır. İnci kefeli etinden 8 ve 0 numara göz açıkhğındaki aynalar kullanılarak üretilen kroketlerde sırasıyla; protein oranı % 18.0610.58 ve % 16.5511.24; yağ oranlan % 6.1711.26 ve % 8.5810.56; ham kül oranlan % 2.5010.08 ve % 2.0110.51, nem oranı % 66.3110.15 ve % 59.4510.74 ve formüle ilave edilen katkı maddelerinden kaynaklanan karbonhidrat oranlan % 6.9410.36 - % 13.4010.87 olarak tespit edilmiştir. Anahtar Kelimeler: Chalcalburnus tarichi, kimyasal kompozisyon, yağ asitleri, amino asitler, yumurta, kroket
VI ABSTRACT An Investigation on the Chemical Composition of Muscle, Eggs and Processing of the flesh as Croquet in Inci Kefali (Chalcalburnus tarichi, Pallas 1811) DUYAR, Hünkar Avni Thesis of Ph.D., Depertment of Fisheries and Processing Technology Supervisor: Ass. Prof. Şükran ÇAKLI January 2000, 1 1 8 pages In this study it was aimed to determine monthly chemical composition of flesh and eggs of Inci Kefali (Chalcalburnus tarichi, Pallas 1811) for period of a year, to process the flesh as croquet. In the study; moisture %, raw protein %, raw lipid %, raw ash %, fatty acids and amino acid analysis were carried out on flesh, eggs and prepared croquet. As regards to chemical composition of.the flesh, following results were found. The minimum moisture rate (73,58±0.17%) was in January, while the max. (78,04±0,02%) was in May, The minimum protein rate (17,15+0,55%) was in January, while the max. (20,71±0,96%) was in December. The min. lipid rate (2,07±0,51%) was in June while the max. was (5,42±0,22%) in September. The min. raw ash rate (81,03±0,18%) was in April, while the max. (2,18±0,06%) was in February. The min. salt content (0,06±0,03%) was in April, while the max. (0,37±0,05%) was in August. As regards to chemical composition of eggs of Inci Kefali, following results were found. The minimum of average moisture contentVII (63,20±0,12%) was in June, while the maximum (60,91 ±0,05%) was in May. The minimum protein content (27,02±0,45%) was in April, while the maximum (31,07%) was in June. The minimum average lipid rate (4,40±0,53%) was in June while the maximum (7,25±1,59%) was in March. The minimum raw ash rate (1,67±0,06%) was in June, while the maximum (3,42±0,53%) was in April. Amongst the amino acids determined in the flesh of Inci Kefali, the amounts of cystine, valine, isoleusin, histidine and methionine were low, whereas the amounts of aspartic acid, glutamic acid, lycin, leusin were relatively high. In the eggs of Inci Kefali, glutamic acid was the highest, whereas the cystin and methionin were the lowest. Ratio of saturated and unsaturated fatty acids in the flesh of Inci Kefali were found as 36,38±1.51% and 58,64±1,34 %, respectively. In the eggs of Inci Kefali, the ratio of saturated and unsaturated fatty acids were found as 64.39±0.90 % and 25.29±1.90, respectively. In the croquets minced by size-8 and size-0 blades following results were found. The protein rates were 18,06±0,58% and 16,55±1,24%; The lipid rates were 6,17±1,26% and 8,58±0,56%; The raw ash rates were 2,50±0,08% and 2,01±0,51%;The moisture rates were 66,31±0,15% and 59,45±0,74%, and finally the carbohydrate which originated from added materials rates were 6,94±0,36% and 13,40±0,87%. Key Words: Chalcalburnus tarichi, chemical composition, fatty acids, amino acids, eggs, croquets.
VI ABSTRACT An Investigation on the Chemical Composition of Muscle, Eggs and Processing of the flesh as Croquet in Inci Kefali (Chalcalburnus tarichi, Pallas 1811) DUYAR, Hünkar Avni Thesis of Ph.D., Depertment of Fisheries and Processing Technology Supervisor: Ass. Prof. Şükran ÇAKLI January 2000, 1 1 8 pages In this study it was aimed to determine monthly chemical composition of flesh and eggs of Inci Kefali (Chalcalburnus tarichi, Pallas 1811) for period of a year, to process the flesh as croquet. In the study; moisture %, raw protein %, raw lipid %, raw ash %, fatty acids and amino acid analysis were carried out on flesh, eggs and prepared croquet. As regards to chemical composition of.the flesh, following results were found. The minimum moisture rate (73,58±0.17%) was in January, while the max. (78,04±0,02%) was in May, The minimum protein rate (17,15+0,55%) was in January, while the max. (20,71±0,96%) was in December. The min. lipid rate (2,07±0,51%) was in June while the max. was (5,42±0,22%) in September. The min. raw ash rate (81,03±0,18%) was in April, while the max. (2,18±0,06%) was in February. The min. salt content (0,06±0,03%) was in April, while the max. (0,37±0,05%) was in August. As regards to chemical composition of eggs of Inci Kefali, following results were found. The minimum of average moisture contentVII (63,20±0,12%) was in June, while the maximum (60,91 ±0,05%) was in May. The minimum protein content (27,02±0,45%) was in April, while the maximum (31,07%) was in June. The minimum average lipid rate (4,40±0,53%) was in June while the maximum (7,25±1,59%) was in March. The minimum raw ash rate (1,67±0,06%) was in June, while the maximum (3,42±0,53%) was in April. Amongst the amino acids determined in the flesh of Inci Kefali, the amounts of cystine, valine, isoleusin, histidine and methionine were low, whereas the amounts of aspartic acid, glutamic acid, lycin, leusin were relatively high. In the eggs of Inci Kefali, glutamic acid was the highest, whereas the cystin and methionin were the lowest. Ratio of saturated and unsaturated fatty acids in the flesh of Inci Kefali were found as 36,38±1.51% and 58,64±1,34 %, respectively. In the eggs of Inci Kefali, the ratio of saturated and unsaturated fatty acids were found as 64.39±0.90 % and 25.29±1.90, respectively. In the croquets minced by size-8 and size-0 blades following results were found. The protein rates were 18,06±0,58% and 16,55±1,24%; The lipid rates were 6,17±1,26% and 8,58±0,56%; The raw ash rates were 2,50±0,08% and 2,01±0,51%;The moisture rates were 66,31±0,15% and 59,45±0,74%, and finally the carbohydrate which originated from added materials rates were 6,94±0,36% and 13,40±0,87%. Key Words: Chalcalburnus tarichi, chemical composition, fatty acids, amino acids, eggs, croquets.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Su Ürünleri, Aquatic Products, Amino asitler, Amino acids, Balıklar, Fishes, Kroket, Croquet, Yağ asitleri, Fatty acids, Yumurtalar, Eggs, İnci kefali, Pearl mullet
