The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)

Altan, Can Okan; Köstekli̇, Bayram; Çorapçı, Bengünur; Ipar, Mehmet Sedat; Kocatepe, Demet; Turan, Hülya

doi:10.1016/j.ijgfs.2022.100490

Cited by 5 publications

(1 citation statement)

References 32 publications

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“…Graded a bit below 4 was the sample coated in rosemary extract (3.98), and worse assessment was noted for fish in the gel without herbs, probably due to its slightly worse smell and taste, as well as lower juiciness. Our results are in accordance with the data reported by Altan et al (2022) in the case of bonito fish prepared with different herbs (dill and garden cress). According to these authors, the raw bonito and bonito gravlax products made with herbs differed statistically only with regard to salty taste and aroma.…”

Section: Sensory Analysis Regarding the Carp Fillets Covered With Inn...supporting

confidence: 93%

Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

Tkaczewska

Jamróz

Kasprzak

et al. 2022

Food Bioprocess Technol

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This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat.

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Section: Sensory Analysis Regarding the Carp Fillets Covered With Inn...supporting

confidence: 93%