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; Sevim KÖSE

doi:https://doi.org/10.3153/FH18022

Makale detayları

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

Yazarlar:

Serkan KORAL | Sevim KÖSE

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2018 Vol.4 Issue 4, pp.213-230

Belge Tipi:

Makale

Yayın Tarihi:

9/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000420002

DOI:

https://doi.org/10.3153/FH18022

Özet:

 


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.



.

Makale detayları

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

Yazarlar: Serkan KORAL | Sevim KÖSE

Ana Başlıklar: Gıda teknolojisi

Dergi: Food and Health 2018 Vol.4 Issue 4, pp.213-230

Belge Tipi: Makale

Yayın Tarihi: 9/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000420002

DOI: https://doi.org/10.3153/FH18022

Sayı

Yazarlar:

Serkan KORAL | Sevim KÖSE

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Food and Health 2018 Vol.4 Issue 4, pp.213-230

Belge Tipi:

Makale

Yayın Tarihi:

9/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000420002

DOI:

https://doi.org/10.3153/FH18022