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Article Details

  • Article Code : FIRAT-AKADEMI-12553-5785
  • Article Type : Araştırma Makalesi
  • Publication Number : 5A0240
  • Page Number : 161-167
  • Doi : 10.12739/NWSA.2025.20.4.5A0240
  • Abstract Reading : 63
  • Download : 14
  • Atıf Sayısı : 0
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Issue Details

  • Year : 2025
  • Volume : 20
  • Issue : 4
  • Number of Articles Published : 4
  • Published Date : 1.10.2025

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Dergi Kapağı
Ecological Life Sciences

Serial Number : 5A
ISSN No. : 1308-7258
Release Interval (in a Year) : 4 Issues

SARI BALIK (Capoeta umbla, Heckel, 1843) İLE ELDE EDİLEN GLÜTENSİZ KEKLERİN ÜRETİMİ VE BUZDOLABI KOŞULLARINDA KİMYASAL DEĞİŞİMİ

Nermin KARATON KUZGUN 1

Glüten hassasiyeti, buğday alerjisi çölyaktan faklı olan ve son yıllarda keşfedilen patolojik bir rahatsızlıktır. Bu hastalıkla ilgili olan gıda bileşenleri ve metabolizmadaki mekanizma tam olarak aydınlatılamamış olmakla birlikte, glüten proteininin yanı sıra ekmekte bulunan diğer bileşenlerin de bu tür bir hassasiyet üzerinde etkili olduğu bildirilmektedir. Bu araştırmada Sarı Balık (Capoeta umbla, Heckel, 1843) eti kullanılarak glütensiz balıklı kekler hazırlanmış ve ürünler kilitli poşetler içerisinde paketlenerek soğukta (+4±1ºC) depolanmıştır. Ham materyalde ve üretimin farklı aşamalarında örneklerin kimyasal (TVB-N, TBA ve pH) ve duyusal (genel beğeni) özellikleri belirlenmiştir. Bu analizler neticesinde glütensiz balıklı keklerin buzdolabı koşullarında 10. günde bozulmaya uğradığı belirlenmiştir

Keywords
Balıklı Kek , Capoeta umbla, Glütensiz, Duyusal, Kimyasal,

THE CHEMICAL CHANGES UNDER REFRIGERATION CONDITIONS OF GLUTEN-FREE CAKES IN THE PRODUCTION OF USING CAPOETA UMBLA (Heckel, 1843)

Nermin KARATON KUZGUN 1

Gluten sensitivity is a pathological condition that has been identified in recent years and is distinct from wheat allergy and celiac disease. Although the food components and metabolic mechanisms associated with this disease have not been fully elucidated, it has been reported that other components found in bread, in addition to glüten protein, also affect this type of sensitivity. In this study, glüten-free fish cakes were prepared using Yellow Fish (Capoeta umbla, Heckel, 1843) meat, and the products were packaged in sealed bags and stored cold (+4±1ºC). The chemical (TVB-N, TBA, and pH) and sensory (overall acceptability) characteristics of the samples were determined in the raw material and at different stages of production. As a result of these analyses, it was determined that gluten-free fish cakes deteriorated on the 10th day under refrigerator conditions.

Keywords
Fish Cake, Capoeta umbla, Gluten-free, Sensory, Chemical,

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Authors

Nermin KARATON KUZGUN (1) (Corresponding Author)
Munzur Üniversitesi
nerminkaraton@munzur.edu.tr | 0000-0002-9430-1802

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