CHEMICAL AND MICROBIOLOGICAL QUALITIES OF DRY‐SALTED (LAKERDA) BONITO (SARDA SARDA, BLOCH 1793)

Abstract

In this study, changes in the chemical and microbiological properties of bonito (Sarda sarda, Bloch 1793) salted by dry salting (lakerda) and stored for 6 months at 4 Ϯ 1C were investigated. The fresh gutted and sliced bonitos were used as raw material for salting by using the ratio of fish to salt as 5:1 by weight. Salted fish remained in the liquid pickle formed by salt and the liquid extracted from the fish. This solution was not drained during the storage period. The product is described as "lakerda" in Turkey. In the fresh fish, total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) values were 11.21 mg/100 g and 1.19 mg/100 g, respectively. During the storage period, TVB-N and TMA values increased slowly to 27.67 mg/100 g and 4.99 mg/100 g, respectively, at the end of the storage period. In the first month after salt processing, the total mesophilic bacteria count was 4.6 ¥ 10 2 cfu/g. In the later months, mesophilic, psychotropic, coliform bacteria and yeastmold did not reproduce. According to the results, bonito salted by dry salting and stored at 4 Ϯ 1C was in good quality in terms of chemical and microbiological properties during the storage period of 6 months.

Influence of Gamma Irradiation on Microbiological, Biochemical, and Textural Properties of Bonito (Sarda sarda) During Chilled Storage

“…These values were in agreement with those reported in other studies for fresh bonito and tuna species (Shakila et al, 2005;Turan et al, 2006).…”

Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)

“…Storage temperature is the most important factor affecting the rates of microbiological and biochemical changes (Duun and Rustad, 2007). Some studies have dealt with storage of different salted fish products (Chouliara et al, 2004;Karaçam et al, 2002;Turan et al, 2006Turan et al, , 2007. They have mainly focused on sensory, microbiological and biochemical changes during storage at refrigerated temperatures.…”

Gastronomy tourism potential of Sinop (Turkey) destination

“…These fishes and other seafood has used to food since ancient era. Turan et al [17] and Kocatepe and Turan [17] searched some of them. Bonito, anchovy, whiting, horse-mackerel etc.…”

“…Additionally, the number of brochures, books and publications concern to traditional foods and meals of Sinop is quite low. Among these studies are Karataş et al [21], Turan et al [17][18][19], Kocatepe and Turan [22,23].…”