Akademik Veri Yönetim Sistemi
5th International Scientific Research Congress, İstanbul, Türkiye, 18 - 19 Ekim 2025, ss.133-134, (Özet Bildiri)
Atlantic salmon (Salmo salar), a widely consumed species belonging to the Salmonidae family, is essential for human health due to its richness in unsaturated fatty acids, high-quality protein, vitamins, and minerals. Therefore, the aim was to determine the optimal storage period for cold-smoked salmon and changes protein and oxidative parameters during cold storage. Smoked salmon samples were stored at 4 ± 1 °C for 45 days. The protein content, advanced oxidation protein products (AOPP), ferric reducing antioxidant power (FRAP), and lipid peroxidation product malondialdehyde (MDA) of smoked samples taken on specific days (0, 21, and 45) and the control group were measured spectrophotometrically. The protein content was similar in all experimental groups. AOPP levels in the cold-smoked (0 and 21 days) and control groups were observed to be at similar levels, while AOPP increased during long-term (45 days) storageFRAP levels were significantly increased during short-term (0 days) storage, while long-term (21 and 45 days) storage caused insignificant decreases. MDA content was lower in smoked samples. Cold smoked samples delayed oxidative deterioration by preserving protein structure and antioxidant capacity. This contributes to extending storage period and providing consumers with higher quality products.