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Journals / Aquatic Sciences and Engineering / 2020 / Cilt: 35 - Sayı: 4

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

Nuray ERKAN
İdil CAN TUNÇELLİ
Özkan ÖZDEN
Pages
119–126
Publication Date
2020-10-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Lakerda · Brine · Sugar

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.

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Cite This Article

ERKAN, N., TUNÇELLİ, İ. C., ÖZDEN, Ö. (2020). Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering, Cilt: 35 - Sayı: 4, 119–126. https://ajindex.com/articles/83578

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References (4)

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