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

Abstract

In this study, Atlantic bonito was prepared as a salted traditional fish product known as Lakerdausing the combined techniques of dry salting and brine salting. The product was preserved in brinecontaining 15% salt according to the traditional method and was analysed by comparison with6.5% salt (Group A) and 6.5% salt-5% sugar (Group B) containing brine in cold storage. Accordingto sensory analysis findings, Group A could be safely consumed from cold storage for 7 weeks andGroup 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 samplesstored 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 ofproduct safety and sensory properties can be recommended in the preservation of lakerda.