Farklı tuzluluk ortamlarının, göz saplı ve göz sapı kesik yumuşak kabuklu kerevitlerin (Astacus leptodactylus Eshscholtz, 1823) besinsel kompozisyonu üzerine etkileri
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Date
2013-05-23
Authors
Sağlamtimur, Baybars
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, farklı ortam tuzluluklarının, göz saplı ve göz sapı kesilerek elde edilen yumuşak kabuklu kerevitlerin; temel besin kompozisyonu, karetenoyit seviyeleri ve duyusal kriterler üzerine etkileri incelenmiştir. Göz saplı kerevitlerin göz sapı kesik olanlara göre ham protein, ham yağ ve karetenoyit düzeyleri yüksektir. Su ve toplam mineral madde düzeyleri arasında farklılıklar gözlenmemiştir (p>0.05). Tuzluluk yumuşak kabuklu kerevitlerin temel besinsel kompozisyonu ve karetenoyit düzeylerinde farklılıklar oluşturmuştur (p<0.05). Düşük tuzlulukta ve göz sapı kesilerek yetiştirilen yumuşak kabuklu kerevitin duyusal açıdan tercih edilebilirliğinin daha yüksek olduğu belirlenmiştir (p<0.05).
In this study, the effects of eyestalk ablation as well as the effects of different salinities on chemical composition of meat and carotenoid levels and sensory criteria of soft shell crayfish have been examined. Eyestalk ablated soft shell crayfish have more crude protein, crude fat and carotenoid levels compared to non-ablated ones. It has been observed that there were no differences between the levels of water and total mineral substances (p>0.05). Salinity differences constituted the differences in basic nutritional composition and carotenoid levels of soft shell crayfish (p<0.05). It has been identified that eyestalk ablation and soft shell crayfish grown in low salinity had higher levels of choice in terms of their sensory properties (p<0.05).
In this study, the effects of eyestalk ablation as well as the effects of different salinities on chemical composition of meat and carotenoid levels and sensory criteria of soft shell crayfish have been examined. Eyestalk ablated soft shell crayfish have more crude protein, crude fat and carotenoid levels compared to non-ablated ones. It has been observed that there were no differences between the levels of water and total mineral substances (p>0.05). Salinity differences constituted the differences in basic nutritional composition and carotenoid levels of soft shell crayfish (p<0.05). It has been identified that eyestalk ablation and soft shell crayfish grown in low salinity had higher levels of choice in terms of their sensory properties (p<0.05).
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Keywords
Yumuşak kabuklu kerevit, Besinsel kompozisyon, Karetenoyit, Göz sapı kesimi, Tuzluluk, Soft shell crayfish, Nutritional composition, Carotenoid, Eyestalk ablation, Salinity
Citation
Sağlamtimur, B. (2013). "Farklı tuzluluk ortamlarının, göz saplı ve göz sapı kesik yumuşak kabuklu kerevitlerin (Astacus leptodactylus Eshscholtz, 1823) besinsel kompozisyonu üzerine etkileri". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(1), 79-85.