Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda)

Nil Nergis Çınar; Demet Kocatepe

doi:10.35229/jaes.1846945

EN TR

Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda)

Abstract

This study investigated the effects of the traditional bonito canning process on the nutritional and amino acid composition of the fish muscle. For this purpose, bonito pieces were soaked in a 5% brine solution for two days, then canned and subjected to heat treatment at 100°C for 30 minutes with the addition of sunflower oil, after which they were analysed. The crude protein, crude lipid, moisture, crude ash, and carbohdrate contents of raw bonito were 15.88, 15.25, 65.41, 1.98, and 1.48 g/100 g respectively. After salting, the crude protein and crude lipid contents decreased, whereas the crude ash content increased. The energy content of raw bonito is 206.74 kcal/100g whereas the energy content of canned bonito has been determined to be 231.50 kcal/100g. Among amino acids, glutamic acid, lysine, and aspartic acid were the most abundant in raw bonito. The predominant amino acids in salted bonito were similar to those in raw bonito (p>0.05). Comparing the amino acid compositions of raw and canned bonito, the levels of phenylalanine, leucine, isoleucine, methionine, valine, proline, tyrosine, alanine, serine, aspartic acid, arginine, lysine, cystine, and glutamic acid did not differ significantly (p>0.05). In this study, the ratio of total essential amino acids (EAA) to total non-essential amino acids (NEAA) in raw bonito was 0.82; this ratio decreased after salting (0.69) and subsequently increased to 0.80 after heat treatment. Consequently, the salting and heat treatment processes used in the traditional home-made production of canned bonito affect both the nutritional value and the amino acid composition of the fish.

Keywords

sterilization, Amino acid, bonito, canned bonito, salting

Geleneksel Konserve İşleminin Palamut Balığının (Sarda sarda) Besin Bileşimi ve Amino Asit Profili Üzerindeki Etkisi

Abstract

Bu çalışmada, geleneksel palamut konserve işleminin balık etinin besin ve amino asit bileşimi üzerindeki etkileri araştırılmıştır. Bu amaçla, palamut dilimleri iki gün boyunca %5'lik tuzlu su çözeltisinde bekletilmiş, ardından konserve edilmiş ve ayçiçek yağı ilavesiyle 100°C'de 30 dakika süreyle ısıl işleme tabi tutularak analiz edilmiştir. Çiğ bonito'nun ham protein, ham yağ, nem, ham kül ve karbonhidrat içerikleri sırasıyla 15.88, 15.25, 65.41, 1.98 ve 1.48 g/100 g’dır. Tuzlu suda bekletme işleminden sonra, ham protein ve ham yağ içerikleri azalırken, ham kül içeriği artmıştır. Çiğ palamutun enerji içeriği 206.74 kcal/100 g iken, konserve palamutun enerji içeriği 231.50 kcal/100g olarak belirlenmiştir. Amino asitler arasında, çiğ palamutta en bol bulunanlar glutamik asit, lisin ve aspartik asittir. Tuzlu suda bekletilen palamut etindeki baskın amino asitler, çiğ palamut etine benzerdir (p>0.05). Çiğ ve konserve palamutun amino asit bileşimleri karşılaştırıldığında, fenilalanin, lösin, izolösin, metiyonin, valin, prolin, tirozin, alanin, serin, aspartik asit, arginin, lisin, sistin ve glutamik asit düzeyleri arasında anlamlı bir fark görülmemiştir (p>0.05). Bu çalışmada, çiğ palamutun toplam esansiyel amino asitleri içeriğinin (EAA) toplam esansiyel olmayan amino asit içeriğine (NEAA) oranı (EAA/NEAA) 0.82’dir; bu oran tuzlu suda bekletme işlemi sonrası azalmış (0.69) ve ısıl işlemden sonra 0.80'e yükselmiştir. Sonuç olarak, geleneksel ev yapımı konserve palamut üretiminde kullanılan tuzlu salamurada bekletme ve ısıl işlem süreçleri, balığın hem besin değerini hem de amino asit bileşimini etkilemektedir.

Keywords

konserve palamut, sterilizasyon, tuzlama, Amino asit, konserve palamut, palamut, sterilizasyon, tuzlama

Supporting Institution

This work was supported by the TÜBİTAK 2209-A University Student Research Projects Support Program (2023/2nd Term) under application number 1919B012321472.

Project Number

TÜBİTAK 2209-A application number 1919B012321472

Ethical Statement

This study was conducted with in the scope of a research that did not require ethical approval.

Thanks

We sincerely thank the TÜBİTAK 2209-A University Student Research Projects Support Program for its valuable support. The author would like to thank SSYUB (Samsunand Sinop Provinces Aquaculture Producers' Union) for providing chemicals and consumables used in the analyses, and SEANOP Aquatic Products Processing and Storage Facility for providing support withlaboratory use. This study was presented as an oral presentation at the 1st International Sinop University Student Symposium (ISUSS 2025).

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Details

Primary Language

English

Subjects

Fisheries Technologies

Journal Section

Research Article

Authors

Nil Nergis Çınar
0009-0005-5783-3390
Türkiye

Demet Kocatepe ^*
0000-0002-9234-1907
Türkiye

Publication Date

April 26, 2026

Submission Date

December 22, 2025

Acceptance Date

April 13, 2026

Published in Issue

Year 2026 Number: 2026

DOI

https://doi.org/10.35229/jaes.1846945

IZ

https://izlik.org/JA79SU69LU

APA

Çınar, N. N., & Kocatepe, D. (2026). Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda). Journal of Anatolian Environmental and Animal Sciences, 2026, 1-9. https://doi.org/10.35229/jaes.1846945

AMA

1.Çınar NN, Kocatepe D. Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda). JAES. 2026;(2026):1-9. doi:10.35229/jaes.1846945

Chicago

Çınar, Nil Nergis, and Demet Kocatepe. 2026. “Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda Sarda)”. Journal of Anatolian Environmental and Animal Sciences, nos. 2026: 1-9. https://doi.org/10.35229/jaes.1846945.

EndNote

Çınar NN, Kocatepe D (April 1, 2026) Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda). Journal of Anatolian Environmental and Animal Sciences 2026 1–9.

IEEE

[1]N. N. Çınar and D. Kocatepe, “Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda)”, JAES, no. 2026, pp. 1–9, Apr. 2026, doi: 10.35229/jaes.1846945.

ISNAD

Çınar, Nil Nergis - Kocatepe, Demet. “Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda Sarda)”. Journal of Anatolian Environmental and Animal Sciences. 2026 (April 1, 2026): 1-9. https://doi.org/10.35229/jaes.1846945.

JAMA

1.Çınar NN, Kocatepe D. Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda). JAES. 2026;:1–9.

MLA

Çınar, Nil Nergis, and Demet Kocatepe. “Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda Sarda)”. Journal of Anatolian Environmental and Animal Sciences, no. 2026, Apr. 2026, pp. 1-9, doi:10.35229/jaes.1846945.

Vancouver

1.Nil Nergis Çınar, Demet Kocatepe. Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda). JAES. 2026 Apr. 1;(2026):1-9. doi:10.35229/jaes.1846945

EBSCOHost Scilit CABI

JAES/AAS-Journal of Anatolian Environmental and Animal Sciences/Anatolian Academic Sciences&Anadolu Çevre ve Hayvancılık Dergisi/Anadolu Akademik Bilimler-AÇEH/AAS

Effect of Traditional Canning on the Nutritional Composition and Amino Acid Profile of Bonito (Sarda sarda)

Abstract

Keywords

Geleneksel Konserve İşleminin Palamut Balığının (Sarda sarda) Besin Bileşimi ve Amino Asit Profili Üzerindeki Etkisi

Abstract

Keywords

Supporting Institution

Project Number

Ethical Statement

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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