This study identifies the
effect of freezing raw material on the storage quality of salted Atlantic
bonito (Lakerda) at refrigerated (4 ±1°C) and ambient (17 ±3°C) conditions. It also shows the effect of
different salt:fish ratios on the shelf-life and biogenic amine development
during storage. The products with the lowest salt content corresponded to the
lowest sensory acceptance. Previously frozen raw material (FRM) had higher salt
uptake compared to freshly salted fish (FSF). Water phase salt (WPS %) level
usually reached to suggested seafood safety levels (20%) within the 1stweek.
There were significant differences (p<0.05) amongst the samples treated with
different salt ratios and stored at different temperatures. Higher salt content
caused higher thiobarbituric acid value indicating acceleration of lipid
oxidation. Lower biogenic amine values
were observed with products produced from FRM. Overall results demonstrated the
advantage of using FRM for dry salting of Atlantic bonito in terms of food
quality.
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Articles |
Authors | |
Publication Date | October 1, 2018 |
Submission Date | September 8, 2017 |
Published in Issue | Year 2018Volume: 4 Issue: 4 |
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