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KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO “LAKERDA”

Authors

  • NURAY ERKAN,

    Corresponding author
      1 TEL: +90-212-455-57-00/16415; FAX: +90-212-455-58-61; EMAIL: nurerkan@istanbul.edu.tr
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  • Ş.YASEMIN TOSUN,

    1. Department of the Seafood Processing and Quality Control
      Faculty of Fisheries, Istanbul University
      Ordu Cad. No: 200 34470 Laleli/Istanbul, Turkey
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  • DIDEM ÜÇOK ALAKAVUK,

    1. Department of the Seafood Processing and Quality Control
      Faculty of Fisheries, Istanbul University
      Ordu Cad. No: 200 34470 Laleli/Istanbul, Turkey
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  • ŞAFAK ULUSOY

    1. Department of the Seafood Processing and Quality Control
      Faculty of Fisheries, Istanbul University
      Ordu Cad. No: 200 34470 Laleli/Istanbul, Turkey
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1 TEL: +90-212-455-57-00/16415; FAX: +90-212-455-58-61; EMAIL: nurerkan@istanbul.edu.tr

Abstract

ABSTRACT

Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4 ± 1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum-packaged lakerda was extended than that lower of other group sample. Overall results of this study showed that 9 weeks of storage of lakerda in brine was the beginning of spoilage, whereas storage of samples in oil and vacuum package delayed onset of spoilage about 2–3 weeks in terms of chemical analysis. Lakerda stored in cold storage as sensory, chemical and microbiological results for brine- and oil-packaged lakerda showed us that week 11 was the beginning of spoilage, and for vacuum-packaged lakerda, week 13 was the beginning of spoilage.

PRACTICAL APPLICATIONS

Raw fish and processed fish product is highly perishable and has a short shelf life. Packing processing is finding increasing use in the food industry because of its relative advantages versus other food processing methods in eliciting minimal changes in the flavor, microbiological and nutritional qualities of the final product. This paper illustrates the changes induced in salted fish by packaging at different types. By using oil- and vacuum-packaged treatment, shelf life of traditional-packaged (in brine) lakerda could be extended at 4C from 9 weeks to 11–13 weeks.

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