The determination of flesh productivity and protein components of some fish species after hot smoking

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Gulyavuz, H, Unlusayin, M, Kaleli, S
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2001
• Subjects: Anguilla anguilla
• Online Access: http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/95909; https://doi.org/10.1002/jsfa.862; https://avesis.sdu.edu.tr/publication/details/f7ee55fe-a0d2-40ac-bf57-8e90055156f4/oai

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 Dike 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. Mast of the bands disappeared after smoking and storage owing to denaturation of the fish proteins. (C) 2001 Society of Chemical Industry.