Yıl : 2020 Cilt : 35 Sayı : 4

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Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito

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Öz

In this study, Atlantic bonito was prepared as a salted traditional fish product known as Lakerda using the combined techniques of dry salting and brine salting. The product was preserved in brine containing 15% salt according to the traditional method and was analysed by comparison with 6.5% salt (Group A) and 6.5% salt-5% sugar (Group B) containing brine in cold storage. According to sensory analysis findings, Group A could be safely consumed from cold storage for 7 weeks and Group B for 9 weeks. The international acceptable limit values for analysis findings were not exceeded in both groups. However, the chemical and microbiological analysis results of the samples stored in the salt-sugar containing brine were found to be statistically lower than the salt-containing brine. It is concluded that the application of salt-sugar brine with acceptable results in terms of product safety and sensory properties can be recommended in the preservation of lakerda.

Anahtar Kelimeler

Lakerda   brine   sugar   salt   shelf-life   Atlantic-Bonito  

Sorumlu Yazar

Nuray Erkan

Kaynakça

  • Ahmed, E. O., Ali, M. E., & Hamed, A. A. (2010). Quality changes of salted Kass (Hydrocynus forskalii) during storage at ambient temperature (37 ±1°C). Pakistan Journal of Nutrition, 9(9), 877881. [CrossRef]
  • Antonacopulous, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish : a third collaborative study by the West European Fish Technologists’ Association (WEFTA). European Food Research and Technology, 189(4), 309–316. [CrossRef]
  • Baumgart, J. (1986). Lebensmittel tierischer herkunft, feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, fertiggerichte, hitzekonservierte lebensmittel, speiseeis, zucker, kakao, zuckerwaren, rohmassen. Mikrobiologische Untersuchung von Lebensmitteln, 207. Behr’s Verlag, Hamburg, Germany; ISBN:3-922528-91-0.
  • Cunniff, P. (1990a). Fish and other marine products, Official Method 938.08, Ash of Seafood. In H. K. (Ed.), Official Methods of Analysis of AOAC International (15th ed., p. 8
Daha Fazla Göster

Detaylar

DOI 10.26650/ASE2020734449

Submission : 8 May 2020

Published : 1 Eki 2020

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