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.

This study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)-packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum-packaged in a gas barrier plastic pouch, pasteurised (70°C, 10 min) and stored at 4 ± 1°C. The second group [(lemon juice-treated sous vide (LSV)] was treated with lemon juice, vacuum-packaged, pasteurised and stored similarly. LSV samples had lower pH, mesophilic and psychrophilic aerobic counts than SV samples (P < 0.05), and they had better sensory quality. SV samples spoiled on the 35th day, while the LSV samples were acceptable until 49th day of storage. This result shows that treatment with lemon juice increased the acceptability and shelf life of SV packaged bonito for 2 weeks (40%). When compared to several other mild preservation procedures, addition of lemon juice to SV fish is inexpensive and uncomplicated method.

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Marmara Sea is one of the main catching areas of mussels (Mytilus galloprovincialis) in Turkey, and a significant portion of the harvest has been exported mainly to European countries. In this study, Zn, Cu, Cd, Hg, and Pb in mussels from ten catching areas in Marmara Sea were analyzed to investigate health risks associated with consuming mussels. Mercury was not detected (<0.15 ppb) in any of the samples. The highest concentrations of Cu and Cd were 3.473 and 0.740 mg kg(-1) (wet weight, WW), respectively, well below the maximum permissible levels. All samples contained Zn higher than 50 mg kg(-1), while Pb was above the limits in the samples from stations 1, 4, 6, and 8. Mussels from Marmara Sea are safe regarding Cu, Cd, and Hg but may contain Zn and Pb above the permissible limits. However, metal contents of mussels from Marmara Sea are mostly lower than those of the regions in other areas of the world. It was concluded that Marmara Sea has a potential of being a safe source of mussels if industrial inputs somewhat reduced and controlled. Concentrations of heavy metals in mussels must be monitored comprehensively and periodically with respect to the consumer health.

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