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

Abstract

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 1 st week. 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.

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

“…Immediately after capture, the pH values of the fish were reported between 6.0 and 6.5. Quality of the fish were acceptable up to a pH of 6.8 but were considered to be spoiled above a pH of 7.0 as stated in Koral & Köse (2018). According to the literature data, the pH value of the raw material is within the freshness limits.…”

“…As in the study of Koral and Köse (2018), of the Atlantic bonito samples to which different concentrations (1:3, 1:4, 1:6 fish: salt ratio) were applied, those from dry salting were found to have an increased TVB-N value during storage, thus it was possible to comment on the quality of the product according to TVB-N freshness criteria.…”

“…The TMA-N values of the salted Atlantic bonito stored in different brine solutions are shown in Table 3. In marine fish, trimethylamine oxide (TMAO), which is reduced by bacterial and enzymatic action to, TMA which is a spoilage product and is one of the main substances that causes stale fishy odor (Koral and Köse, 2018). Sikorski et al (1990), proposed an acceptable level for TMA of 5 mg/100 g.…”

“…It is thought this was caused by the preservative effects of sugar and salt. Koral and Köse (2018), reported the TMA levels of the group with 1:3 salt: fish ratio between 2.28-3.86 mg/100 g during 12 weeks of storage. Similarly, Erkan et al (2009) reported levels of TMA of the brine packed lakerda between 3.81-5.67 mg/100 g during 16 weeks of storage (Erkan et al, 2009).…”

Pişirmeye Hazır Marine Edilmiş Palamut Balığı (Sarda Sarda)’nın Dondurularak Depolama Boyunca Lipit Ve Duyusal Kalite Parametrelerinin İncelenmesi

“…2017 TÜİK verilerine göre, palamut balığının ülkemizdeki toplam üretimi 7578 ton olarak belirtilmiştir (TUİK, 2019). Avlama sezonunda yakalanan Atlantik palamutları raf ömrünün sınırlı olması nedeniyle genellikle dondurularak veya tuzlanarak muhafaza edilir (Koral & Köse, 2018). Dondurma ve dondurarak depolama, balığı ve balık ürünlerini en iyi şekilde muhafaza eden metotlardan biridir.…”