KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO "LAKERDA"

Erkan N., Tosun Ş. Y., Alakavuk D. U., Ulusoy S.

JOURNAL OF FOOD BIOCHEMISTRY, vol.33, no.5, pp.728-744, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 5
  • Publication Date: 2009
  • Doi Number: 10.1111/j.1745-4514.2009.00247.x
  • Journal Name: JOURNAL OF FOOD BIOCHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.728-744
  • Istanbul University Affiliated: Yes

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.