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

Yıl 2020, Cilt: 35 Sayı: 4, 119 - 126, 01.10.2020

Nuray Erkan , İdil Can Tunçelli , Özkan Özden

https://doi.org/10.26650/ASE2020734449

Öz

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.

Anahtar Kelimeler

Lakerda, Brine, Sugar, Salt, Shelf life, Atlantic Bonito

Kaynakça

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