Effects on vitamin A, β-caroten, Astaxhantın and Lipid peroxidation levels in fillets of Freshwater Crayfish (Astacus Leptodactylus, esch., 1823) of various storage temperature and time

Year 2017, , 1537 - 1543, 01.12.2017

Özden Öz Mustafa Karatepe

https://doi.org/10.16984/saufenbilder.297833

Abstract

The study was aimed to determine the effects of various
storage temperatures and periods on vitamin A, β-caroten, astaxhantin and lipid peroxidation (Malondialdehyde (MDA)) levels
of fillets of A. leptodactylus. For
this purpose, freshwater crayfish samples (A.
leptodactylus) were stored at +4, -12 and -18°C. The analysis in abdomen
fillets were made at the beginning of 0, 1, 3, 6, 9, 12 days at +4°C and 0, 2,
4, 6, 8, 10, 12 and 17 weeks at -12 and -18°C. High performance liquid chromatography was used in the construction of the
analyzes. In a result of the statistical analysis of the obtained parameters
was determined that it occurred depending on the time that 
the levels of vitamin A, β-caroten, astaxhantin decreased
and the level of MDA increased (p˂0,001 for each one). Moreover, It was found that this changes in the study were
more higher at +4°C according to -18°C and -12°C and at -12°C according to
-18°C.

Keywords

Astacus leptodactylus, HPLC, Storage

Farklı muhafaza sıcaklığı ve sürelerinin Kerevit (Astacus leptodactylus Esch. 1823) filetosundaki vitamin A, β-karoten, astaksantin ve lipid peroksidasyon seviyesi üzerine etkisi

Abstract

 

Bu çalışmada, farklı sıcaklık dereceleri ve sürelerinin
kerevit (A. leptodactylus)
filetolarındaki vitamin A, β-karoten, astaksantin ve lipid peroksidasyon
seviyesi (malondialdehit (MDA)) üzerine olan etkisi araştırıldı. Bunun için
kerevit filetoları +4°C,
-12°C ve -18°C’lerde muhafaza edildi. Çalışmada abdomen filetolarındaki
analizler, +4°C’de 0., 1., 3., 6., 9. ve 12. günlerde, -12 ve -18°C’lerde ise
0, 2., 4., 6., 8., 10., 12. ve 17. haftalarda yapıldı. Analizlerin yapımında
yüksek performanslı sıvı kromatografisi kullanıldı. Elde edilen parametrelerin
istatistiksel analizleri sonucunda; vitamin A, β-karoten ve astaksantin
miktarındaki azalmanın, MDA miktarındaki yükselmenin +4°C, -18°C ve -12°C’de
süreye bağlı olarak artarak meydana geldiği (her biri için p˂0,001) belirlendi.
Ayrıca çalışmada meydana gelen bu değişimin -18°C ve -12°C göre +4°C’de,
-18°C’ye göre ise -12°C’de daha fazla olduğu tespit edildi.

Keywords

Astacus leptodactylus, HPLC, Depolama

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