Changes of Electrophoretic Protein Profiles of Smoked and Marinated Rainbow Trout (Oncorhynchus mykiss) During Refrigerated Storage

Creative Commons License

Baylan M., Mazı G., Özcan N., Ozcan B. D., Akar M., Çoşkun A.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, cilt.21, sa.2, ss.262-269, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1501/tarimbil_0000001328
  • Dergi Adı: JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.262-269
  • Anahtar Kelimeler: Rainbow trout, Protein, SDS-PAGE, Smoking, Marinating, SARDINE SARDINA-PILCHARDUS, SENSORY QUALITY, MUSCLE PROTEINS, FISH-PROTEIN, SHELF-LIFE, MACKEREL, FILLETS, SALT
  • Çukurova Üniversitesi Adresli: Evet

Özet

In this study, we aimed to determine the changes of electrophoretic protein profiles of smoked and marinated rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Changes in muscle proteins during 9 weeks refrigerated storage of raw, smoked and marinated trout samples have been examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). SDS-PAGE and densitometric analysis revealed that intensity and the number of some protein bands were reduced while the bands of actin didn't change significantly during marination and smoking of rainbow trout muscle. Myosin heavy chain (MHC) band with molecular weight of 205 kDa disappeared in the 9th week of smoking and marinating process. Subsequently, there were significant weekly changes in the protein percentages of samples caused by smoking and marinating processes (P<0.01). Protein percentages of the raw, smoked and marinated samples were determined as 18.34-18.82%, 23.83-24.70% and 16.29-17.76%, respectively.