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The determination of flesh productivity and protein components of some fish species after hot smoking
Author(s) -
Ünlüsayın Mustafa,
Kaleli Süleyman,
Gulyavuz Hayri
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.862
Subject(s) - perch , rainbow trout , pike , flesh , fishery , trout , biology , fish <actinopterygii> , zoology , food science
Chemical changes in pike perch ( Sander lucioperca L Kottelat 1997), rainbow trout ( Oncorhynchus mykiss WALBAUM 1792) and eel ( Anguilla anguilla L 1766) after hot smoking were investigated. Some differences in water, protein, lipid, ash and carbohydrate contents of the fish were established as significant ( P < 0.01). The flesh productivity of fresh eel and pike perch was found to be very high. Differences in group averages of total microprotein content of fresh, smoked and stored eel, rainbow trout and pike perch were found to be significant ( P < 0.01). Using polyacrylamide gel electrophoretic analysis, 18 protein bands in rainbow trout, 12 bands in pike perch and 14 bands in eel were determined. Most of the bands disappeared after smoking and storage owing to denaturation of the fish proteins. © 2001 Society of Chemical Industry