Research Article
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Year 2020, Volume: 35 Issue: 4, 119 - 126, 01.10.2020
https://doi.org/10.26650/ASE2020734449

Abstract

References

  • 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. 868).
  • Cunniff, P. (1990b). Meat and derived products: Official Method 981.10: Nitrojen in Meat, Kjeldahl Method. In H. K. (Ed.), Official Methods of Analysis of AOAC International (15th ed., p. 937). Virginia, USA: Association of Official Analytical Chemists, Inc.
  • Cunniff, P. (1998). Official Method 980.46 Moisture in Meat. In Official Methods of Analysis of AOAC International (16th ed.).
  • Çağlak, E. (2009). Modifiye atmosfer paketleme uygulanan sübye, kara midye ve lakerdanın buzdolabı şartlarında bazı kalite kriterlerinin incelenmesi, Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir, Türkiye.
  • Erkan, N. & Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice, International Journal of Food Science & Technology, 43(9), 1549-1559. [CrossRef]
  • Erkan, N., Tosun, Ş. Y., Ucok Alakavuk, D. & Ulusoy, Ş. (2009). Keeping quality of different packaged salted atlantic bonito “lakerda.”, Journal of Food Biochemistry, 33(5), 728-744. [CrossRef]
  • European Commission. (2008). Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits, (1022), 18-20. Retrieved from https://www.fsai.ie/uploadedFiles/ Reg1022_2008.pdf
  • Faraji, H., & Lindsay, R. C. (2005). Antioxidant protection of bulk fish oils by dispersed sugars and polyhydric alcohols. Journal of Agricultural and Food Chemistry, 53(3), 736-744. [CrossRef]
  • Giuffrida, A., Giarratana, F., Valenti, D., Muscolino, D., Parisi, R., Parco, A., Marotta, S., Ziino, G. & Panebianco, A. (2017). A new approach to predict the fish fillet shelf-life in presence of natural preservative agents.  Italian Journal of Food Safety, 6(2). 88-92. [CrossRef]
  • Goulas, A. E., & Kontominas, M. G. (2005). Effect of salting and smokingmethod on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes.  Food Chemistry, 93(3), 511-520. [CrossRef]
  • Horner, W. F. A. (1997). Preservation of fish by curing (drying, salting and smoking), in: Hall, G. M. (Eds.), Fish Processing Technology. Springer, Boston, MA., pp. 32–73. [CrossRef]
  • ICMSF. (1986). Part II. Specific proposals for sampling and sampling plans. Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications. [CrossRef]
  • Karl, H., Meyer, C., & Münkner, W. (2001). Vergleichende Eislagerung von ausgenommenen und unausgenommenen Schleien. Informationen Für Die Fischwirtschaft Aus Der Fischereiforschung, 48(3), 139–143.
  • Koral, S. (2006). Taze ve tütsülenmiş kefal (Mugil so-iuy, Basilewski,1855) ve palamut (Sarda sarda, Bloch, 1838) balıklarının oda ve buzdolabı koşullarındaki kalite değişimlerinin belirlenmesi, Karadeniz Teknik Üniversitesi Fen Bilimleri Enstitüsü, Trabzon, Türkiye.
  • 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 Health, 4: 213– 230. [CrossRef]
  • Li, Y., Lv, Y., Zhang, J., Fang, Y., Feng , L. & Luo, Y. (2018). Changes in Quality and Microbial Succession of Lightly Salted and Sugar-Salted Blunt Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C. Journal of Food Protection, 81(8), 1293-1303. [CrossRef]
  • Lyu, J., Li, Q., Zhang, L., Zhang, J., Dong, Z., Feng, L., & Luo, Y. (2017). Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C.  International Journal of Food Properties, 20(10), 2286-2298. [CrossRef]
  • Martinez, O., Salmerón, J., Guillén, M. D., Pin, C., & Casas, C. (2012). Physicochemical, sensorial and textural characteristics of liquidsmoked salmon (Salmo salar) as affected by salting treatment and sugar addition.   International journal of Food Science & Technology, 47(5), 1086-1096. [CrossRef]
  • Oliveira, H., Pedro, S., Nunes, M. L., Costa, R., & Vaz-Pires, P. (2012). Processing of Salted Cod (Gadus spp.): A Review. Comprehensive Reviews In Food Science and Food Safety, 11(6), 546-564. [CrossRef]
  • Ormancı, H. B. (2013). Palamut (Sarda sarda) lakerdasının olgunlaşması süresince serbest amino asit ve biyojen amin oluşumunun ürün kalitesine etkileri, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü, Çanakkale, Türkiye.
  • Ormanci, H. B. & Colakoglu, F. A. (2015). Nutritional and sensory properties of salted fish product, lakerda.   Cogent Food & Agriculture, 1(1),1–13. [CrossRef]
  • Ormanci, H. B., & Arik Colakoglu, F. (2017). Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures. Journal of Food Processing and Preservation, 41(1), e12736. [CrossRef]
  • Qin, N., Zhang, Y., & Luo, Y. (2017). Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus) Fillets During 0oC Storage. Journal of Food Processing and Preservation, 41(2), e12844. [CrossRef]
  • Selmi, S., Bouriga, N., Cherif, M., Toujani, M., & Trabelsi, M. (2010). Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae. International Journal of Food Science & Technology, 45(6), 1161-1168. [CrossRef]
  • Sen, D. P. (2005). Traditional salted and dried fish products, in:Sen, D.P. (Eds.) Advances in fish processing technology, Allied Publishers Pvt. Ltd., pp. 261-267.
  • Sikorski, Z. E., Kolakowska, A., & Burt, J. R. (1990). Resources Nutritional Composition and Preservation. Pp. 55–75. In: Post harvest biochemical and microbial changes seafood (edited by Z.E. Sikorski). CRC Press-Inc., Boca Raton, FL.
  • Thorarinsdottir, K. A., Arason, S., Bogason, S. G., & Kristbergsson, K. (2004). The effects of various salt concentrations during brine curing of cod (Gadus morhua). International Journal of Food Science & Technology, 39(1), 79-89. [CrossRef]
  • Tülsner, M. (1994). Fischverarbeitung. 1. Rohstoffeigenschaften von Fisch und Grundlagen der Verarbeitungsprozesse. Behr.
  • Wang, Z., Fan, H., Chen, J., Luo, Y., & Chen, K. (2016). Effect of Sugar on the Changes in Quality of Lightly Salted Grass Carp (Ctenopharyngodon idellus) Fillets under Vacuum Packaging at 4°C. Journal of Food Protection, 79(3), 468-476. [CrossRef]
  • Vyncke, W. (1981). pH of fish muscle comparison of methods. Copenhagen, Denmark.
  • Zhang, Y., Qin, N., Luo, Y., & Shen, H. (2015). Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage.  Journal of the Science of Food and Agriculture, 95(6), 1157-1162. [CrossRef]

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

Year 2020, Volume: 35 Issue: 4, 119 - 126, 01.10.2020
https://doi.org/10.26650/ASE2020734449

Abstract

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.

References

  • 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. 868).
  • Cunniff, P. (1990b). Meat and derived products: Official Method 981.10: Nitrojen in Meat, Kjeldahl Method. In H. K. (Ed.), Official Methods of Analysis of AOAC International (15th ed., p. 937). Virginia, USA: Association of Official Analytical Chemists, Inc.
  • Cunniff, P. (1998). Official Method 980.46 Moisture in Meat. In Official Methods of Analysis of AOAC International (16th ed.).
  • Çağlak, E. (2009). Modifiye atmosfer paketleme uygulanan sübye, kara midye ve lakerdanın buzdolabı şartlarında bazı kalite kriterlerinin incelenmesi, Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir, Türkiye.
  • Erkan, N. & Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice, International Journal of Food Science & Technology, 43(9), 1549-1559. [CrossRef]
  • Erkan, N., Tosun, Ş. Y., Ucok Alakavuk, D. & Ulusoy, Ş. (2009). Keeping quality of different packaged salted atlantic bonito “lakerda.”, Journal of Food Biochemistry, 33(5), 728-744. [CrossRef]
  • European Commission. (2008). Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits, (1022), 18-20. Retrieved from https://www.fsai.ie/uploadedFiles/ Reg1022_2008.pdf
  • Faraji, H., & Lindsay, R. C. (2005). Antioxidant protection of bulk fish oils by dispersed sugars and polyhydric alcohols. Journal of Agricultural and Food Chemistry, 53(3), 736-744. [CrossRef]
  • Giuffrida, A., Giarratana, F., Valenti, D., Muscolino, D., Parisi, R., Parco, A., Marotta, S., Ziino, G. & Panebianco, A. (2017). A new approach to predict the fish fillet shelf-life in presence of natural preservative agents.  Italian Journal of Food Safety, 6(2). 88-92. [CrossRef]
  • Goulas, A. E., & Kontominas, M. G. (2005). Effect of salting and smokingmethod on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes.  Food Chemistry, 93(3), 511-520. [CrossRef]
  • Horner, W. F. A. (1997). Preservation of fish by curing (drying, salting and smoking), in: Hall, G. M. (Eds.), Fish Processing Technology. Springer, Boston, MA., pp. 32–73. [CrossRef]
  • ICMSF. (1986). Part II. Specific proposals for sampling and sampling plans. Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications. [CrossRef]
  • Karl, H., Meyer, C., & Münkner, W. (2001). Vergleichende Eislagerung von ausgenommenen und unausgenommenen Schleien. Informationen Für Die Fischwirtschaft Aus Der Fischereiforschung, 48(3), 139–143.
  • Koral, S. (2006). Taze ve tütsülenmiş kefal (Mugil so-iuy, Basilewski,1855) ve palamut (Sarda sarda, Bloch, 1838) balıklarının oda ve buzdolabı koşullarındaki kalite değişimlerinin belirlenmesi, Karadeniz Teknik Üniversitesi Fen Bilimleri Enstitüsü, Trabzon, Türkiye.
  • 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 Health, 4: 213– 230. [CrossRef]
  • Li, Y., Lv, Y., Zhang, J., Fang, Y., Feng , L. & Luo, Y. (2018). Changes in Quality and Microbial Succession of Lightly Salted and Sugar-Salted Blunt Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C. Journal of Food Protection, 81(8), 1293-1303. [CrossRef]
  • Lyu, J., Li, Q., Zhang, L., Zhang, J., Dong, Z., Feng, L., & Luo, Y. (2017). Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C.  International Journal of Food Properties, 20(10), 2286-2298. [CrossRef]
  • Martinez, O., Salmerón, J., Guillén, M. D., Pin, C., & Casas, C. (2012). Physicochemical, sensorial and textural characteristics of liquidsmoked salmon (Salmo salar) as affected by salting treatment and sugar addition.   International journal of Food Science & Technology, 47(5), 1086-1096. [CrossRef]
  • Oliveira, H., Pedro, S., Nunes, M. L., Costa, R., & Vaz-Pires, P. (2012). Processing of Salted Cod (Gadus spp.): A Review. Comprehensive Reviews In Food Science and Food Safety, 11(6), 546-564. [CrossRef]
  • Ormancı, H. B. (2013). Palamut (Sarda sarda) lakerdasının olgunlaşması süresince serbest amino asit ve biyojen amin oluşumunun ürün kalitesine etkileri, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü, Çanakkale, Türkiye.
  • Ormanci, H. B. & Colakoglu, F. A. (2015). Nutritional and sensory properties of salted fish product, lakerda.   Cogent Food & Agriculture, 1(1),1–13. [CrossRef]
  • Ormanci, H. B., & Arik Colakoglu, F. (2017). Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures. Journal of Food Processing and Preservation, 41(1), e12736. [CrossRef]
  • Qin, N., Zhang, Y., & Luo, Y. (2017). Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus) Fillets During 0oC Storage. Journal of Food Processing and Preservation, 41(2), e12844. [CrossRef]
  • Selmi, S., Bouriga, N., Cherif, M., Toujani, M., & Trabelsi, M. (2010). Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae. International Journal of Food Science & Technology, 45(6), 1161-1168. [CrossRef]
  • Sen, D. P. (2005). Traditional salted and dried fish products, in:Sen, D.P. (Eds.) Advances in fish processing technology, Allied Publishers Pvt. Ltd., pp. 261-267.
  • Sikorski, Z. E., Kolakowska, A., & Burt, J. R. (1990). Resources Nutritional Composition and Preservation. Pp. 55–75. In: Post harvest biochemical and microbial changes seafood (edited by Z.E. Sikorski). CRC Press-Inc., Boca Raton, FL.
  • Thorarinsdottir, K. A., Arason, S., Bogason, S. G., & Kristbergsson, K. (2004). The effects of various salt concentrations during brine curing of cod (Gadus morhua). International Journal of Food Science & Technology, 39(1), 79-89. [CrossRef]
  • Tülsner, M. (1994). Fischverarbeitung. 1. Rohstoffeigenschaften von Fisch und Grundlagen der Verarbeitungsprozesse. Behr.
  • Wang, Z., Fan, H., Chen, J., Luo, Y., & Chen, K. (2016). Effect of Sugar on the Changes in Quality of Lightly Salted Grass Carp (Ctenopharyngodon idellus) Fillets under Vacuum Packaging at 4°C. Journal of Food Protection, 79(3), 468-476. [CrossRef]
  • Vyncke, W. (1981). pH of fish muscle comparison of methods. Copenhagen, Denmark.
  • Zhang, Y., Qin, N., Luo, Y., & Shen, H. (2015). Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage.  Journal of the Science of Food and Agriculture, 95(6), 1157-1162. [CrossRef]
There are 34 citations in total.

Details

Primary Language English
Subjects Hydrobiology
Journal Section Research Articles
Authors

Nuray Erkan 0000-0002-0752-8495

İdil Can Tunçelli 0000-0002-9999-6658

Özkan Özden 0000-0001-8780-480X

Publication Date October 1, 2020
Submission Date May 8, 2020
Published in Issue Year 2020 Volume: 35 Issue: 4

Cite

APA Erkan, N., Can Tunçelli, İ., & Özden, Ö. (2020). Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering, 35(4), 119-126. https://doi.org/10.26650/ASE2020734449
AMA Erkan N, Can Tunçelli İ, Özden Ö. Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aqua Sci Eng. October 2020;35(4):119-126. doi:10.26650/ASE2020734449
Chicago Erkan, Nuray, İdil Can Tunçelli, and Özkan Özden. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito”. Aquatic Sciences and Engineering 35, no. 4 (October 2020): 119-26. https://doi.org/10.26650/ASE2020734449.
EndNote Erkan N, Can Tunçelli İ, Özden Ö (October 1, 2020) Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering 35 4 119–126.
IEEE N. Erkan, İ. Can Tunçelli, and Ö. Özden, “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito”, Aqua Sci Eng, vol. 35, no. 4, pp. 119–126, 2020, doi: 10.26650/ASE2020734449.
ISNAD Erkan, Nuray et al. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito”. Aquatic Sciences and Engineering 35/4 (October 2020), 119-126. https://doi.org/10.26650/ASE2020734449.
JAMA Erkan N, Can Tunçelli İ, Özden Ö. Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aqua Sci Eng. 2020;35:119–126.
MLA Erkan, Nuray et al. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito”. Aquatic Sciences and Engineering, vol. 35, no. 4, 2020, pp. 119-26, doi:10.26650/ASE2020734449.
Vancouver Erkan N, Can Tunçelli İ, Özden Ö. Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aqua Sci Eng. 2020;35(4):119-26.

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