Yıl: 2018 Cilt: 4 Sayı: 4 Sayfa Aralığı: 213 - 230 Metin Dili: İngilizce DOI: 10.3153/FH18022 İndeks Tarihi: 18-07-2019

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

Öz:
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.
Anahtar Kelime:

Konular: Balıkçılık Deniz ve Tatlı Su Biyolojisi Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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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. , 213 - 230. 10.3153/FH18022
Chicago 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. (2018): 213 - 230. 10.3153/FH18022
MLA 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. , 2018, ss.213 - 230. 10.3153/FH18022
AMA 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. . 2018; 213 - 230. 10.3153/FH18022
Vancouver 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. . 2018; 213 - 230. 10.3153/FH18022
IEEE 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." , ss.213 - 230, 2018. 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". (2018), 213-230. https://doi.org/10.3153/FH18022
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. 10.3153/FH18022
Chicago 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, no.4 (2018): 213 - 230. 10.3153/FH18022
MLA 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, vol.4, no.4, 2018, ss.213 - 230. 10.3153/FH18022
AMA 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. 2018; 4(4): 213 - 230. 10.3153/FH18022
Vancouver 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. 2018; 4(4): 213 - 230. 10.3153/FH18022
IEEE 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, ss.213 - 230, 2018. 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 (2018), 213-230. https://doi.org/10.3153/FH18022