Comparison of Post‐mortem Mass Changes in Myosin Heavy Chain and Textural Characteristics among Oncorhynchus mykiss (Walbaum, 1972), Salmo trutta fario (Linnaeus, 1758) and Salvelinus fontinalis (Mitchill, 1814)
Yazarlar (3)
Sait Çırak
Kastamonu Üniversitesi, Türkiye
Arş. Gör. Dr. Yiğit TAŞTAN Kastamonu Üniversitesi, Türkiye
Doç. Dr. Adem Yavuz SÖNMEZ Kastamonu Üniversitesi, Türkiye
Makale Türü Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
Dergi Adı Aquaculture Research (Q2)
Dergi ISSN 1355-557X Wos Dergi Scopus Dergi
Dergi Tarandığı Indeksler SCI-Expanded
Makale Dili İngilizce Basım Tarihi 08-2019
Kabul Tarihi 15-07-2019 Yayınlanma Tarihi 01-08-2019
Cilt / Sayı / Sayfa 50 / 11 / 3259–3266 DOI 10.1111/are.14281
Makale Linki https://onlinelibrary.wiley.com/doi/10.1111/are.14281
UAK Araştırma Alanları
Su Kalitesi ve Su Kirliliği
Özet
In this study, post‐mortem myofibril proteins change in myosin heavy chain (MHC) mass using sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), texture properties such as hardness, stickiness, cohesiveness, elasticity, chewiness, gumminess and stress relaxation test parameters (Fmax, Fmin and Fmax‐Fmin) were determined and compared on the days 0, 3, 6 and 9 in three different trout species (Oncorhynchus mykiss, Salmo trutta fario and Salvelinus fontinalis). In terms of texture properties, post‐mortem hardness, cohesiveness, elasticity, chewiness and gumminess were decreased day by day, whereas stickiness, Fmax, Fmin and Fmax‐Fmin were significantly increased (p < .05). According to SDS‐PAGE results, a decreased value on MHC was determined (p < .05). Texture properties and SDS‐PAGE results were found different among groups (p < .05). Correlation between chewiness …
Anahtar Kelimeler
MHC | myofibril protein | SDS-PAGE | texture | trout