Yıl 2018, Cilt 4, Sayı 4, Sayfalar 213 - 230 2018-10-01

THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS

Serkan Koral [1] , Sevim Köse [2]

84 105

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.

Atlantic bonito, Frozen fish, Dry salting, Lakerda, Quality changes, Salt concentration
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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
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Orcid: 0000-0001-7424-2481
Yazar: Serkan Koral (Sorumlu Yazar)
Kurum: İzmir Katip Celebi University, Faculty of Fisheries,Çiğli, İzmir
Ülke: Turkey


Orcid: 0000-0001-6029-0458
Yazar: Sevim Köse
Kurum: Karadeniz Technical University, Sürmene Faculty of Marine Sciences, Department of Fisheries Technology Engineering, Çamburnu, Trabzon
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs337205, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2018}, volume = {4}, pages = {213 - 230}, doi = {10.3153/FH18022}, title = {THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS}, key = {cite}, author = {Köse, Sevim and Koral, Serkan} }
APA Koral, S , Köse, S . (2018). THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS. FOOD and HEALTH, 4 (4), 213-230. DOI: 10.3153/FH18022
MLA Koral, S , Köse, S . "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS". FOOD and HEALTH 4 (2018): 213-230 <http://jfhs.scientificwebjournals.com/issue/36388/337205>
Chicago Koral, S , Köse, S . "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS". FOOD and HEALTH 4 (2018): 213-230
RIS TY - JOUR T1 - THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS AU - Serkan Koral , Sevim Köse Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18022 DO - 10.3153/FH18022 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 213 EP - 230 VL - 4 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH18022 UR - http://dx.doi.org/10.3153/FH18022 Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS %A Serkan Koral , Sevim Köse %T THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS %D 2018 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 4 %R doi: 10.3153/FH18022 %U 10.3153/FH18022
ISNAD Koral, Serkan , Köse, Sevim . "THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS". FOOD and HEALTH 4 / 4 (Ekim 2018): 213-230. http://dx.doi.org/10.3153/FH18022