Nutritional and sensory properties of salted fish product, <i>lakerda</i>

Ormancı, Hasan Basri; Çolakoğlu, Fatma Arık

doi:10.1080/23311932.2015.1008348

Cited by 15 publications

(15 citation statements)

References 37 publications

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“…Uncontrolled growth of these organisms can also lead to spoilage by fermentation. Nevertheless, salting of seafood can affect the taste and provides a high sodium content in products (Ormanci & Colakoglu, ). Other natural preservatives, such as plant extracts, essential oils (EOs), bacteriocins, chitosan, and bioactive peptides have been reported to effectively replace synthetic preservatives or chemicals because of their excellent antimicrobial and antioxidant properties (Sultanbawa, ), especially for preventing deterioration caused by microorganisms, lipid oxidation, or both (Erkan, Doğruyol, Günlü, & Genç, ).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

198

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

198

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“…An increase in moisture content may be attributed to the loss of water holding capacity of fish, meat during icing, is consistent with the finding of Siddique et al (2011). Dry salting produces considerable loss of constituent water due to the heavy uptake of salt in the fish muscles (Ormanci and Colakoglu, 2015). Dried fish has lower moisture contents due to evaporation than that of fresh fish (Ogbonnaya and Shaba, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…Fish products when treated with high temperature for a long time increases the degradation of protein and oxidation of fatty acids (Kumar et al, 2013). Another method used for fish preservation purpose is salting, which is considered as the most primitive method and is still being used around the globe (Ormanci and Colakoglu, 2015). This method is a very popular in many parts of the world and has been proven to be very safe for decades (Getu et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…This method is a very popular in many parts of the world and has been proven to be very safe for decades (Getu et al, 2015). Salting of fish is done to reduce the moisture content and inhibits the growth of spoilage microorganisms (Ormanci and Colakoglu, 2015). This study assessed the fishing practices employed by fishermen and fish processors during harvesting, transportation, processing and packaging of fish and the effects of post-harvest handling of fish.…”

Section: Introductionmentioning

confidence: 99%

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ASSESSING THE POST-HARVEST CHEMICAL AND MICROBIAL CHANGES IN THE MEAT OF ROHU (Labeo rohita) KEPT UNDER DIFFERENT STORAGE CONDITIONS

Dar¹

2018

PAKJAS

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The present study was designed to investigate the post-harvest chemical and microbial changes in the meat/muscle of Labeo rohita kept under storage conditions including icing, salting and sun-drying for the period of 0, 1, 3, 7, 14 and 30 days. The chemical and microbial analysis of fish meat was performed and the results revealed that after 30 days of storage, the moisture contents (21.27±0.34 to 79.10±1.85%) and total volatile base nitrogen (21.74±0.33 to 26.20±0.50 mg/100g) were higher in icing and lower in sun-drying condition while crude protein (16.00±0.10 to 59.30±0.21%), crude fat (1.50±0.04 to 10.83±0.08%) and pH (6.90±0.07 to 7.98±0.06) were observed higher in sun-drying and lower in icing condition. Ash contents (1.52±0.02 to 25.40±0.10%) and protein solubility (40.23±0.03 to 48.10±0.35%) of fish meat were found higher in salting condition while ash contents and protein solubility were lower in icing and sun-drying conditions, respectively. Microbial analysis of fish meat showed maximum total plate count (TPC) 5.81±0.03 log10 CFU/g in sun-drying and minimum TPC 4.16±0.05 log10 CFU/g in salting condition. All results were found significant at p<0.05. These findings could benefit all the stakeholders to formulate laws and promote the application of the improved methods and good handling practices to minimize post-harvest losses.

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Gendered Sphere of Traditional Knowledge in Morocco

Montanari¹

2020

The Palgrave Handbook of African Education and Indigenous Knowledge

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Nutritional and sensory properties of salted fish product, lakerda

Cited by 15 publications

References 37 publications

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

ASSESSING THE POST-HARVEST CHEMICAL AND MICROBIAL CHANGES IN THE MEAT OF ROHU (Labeo rohita) KEPT UNDER DIFFERENT STORAGE CONDITIONS

Gendered Sphere of Traditional Knowledge in Morocco

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