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Abstract

In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4±1°C and 17±3°C were investigated. In addition, biochemical composition and yield after processing were determined. The values for moisture, crude protein, crude fat, ash and salt were found as 67.71, 14.55, 12.87, 1.76 and 0.70% for fresh bonito, while 57.13, 20.55, 13.97, 3.69 and 3.33% for smoked bonito, respectively. The yield after smoking was calculated as 78.02%. Total volatile basic nitrogen (TVB-N), thiobarbutiric acid (TBA) and total trimethlyamine (TMA) of smoked bonito increased significantly during storage at both temperatures while sensory scores decreased (P<0.05). According to sensory values, samples showed 4 days shelf life at 17±3°C and 10 days at 4±1°C. TVB-N values supported sensory analysis results and samples spoiled on 4 th day of storage at 17±3°C temperature and 11 th day of storage at cold storage conditions (4±1°C). TMA and TBA results were within the acceptable levels throughout the storage period for all analyzed samples. Therefore, TVB-N was found as a reliable parameter to measure chemical changes and determine quality of fish samples. This study shows that smoked bonito packed in aluminium foil can be stored at 4±1°C for 10 days.

Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish

“…In this study, the proximate composition of Atlantic bluefin tuna (T. thynnus) was determined as moisture (63.9%), total lipid (10.7%), crude protein (21.9%), and ash (2.1%) which is in accordance with previous research that indicated that the proximate composition of farmed and wild Atlantic bluefin tuna consisted of the following: lipid rate (11.04–12.85%), protein rate (20.96–21.09%) and moisture rate (61.03–63.28%) [ 26 ]. The proximal values of Atlantic bonito were determined as: protein (14.3%), fat (17.8%), moisture (68.2%), and ash (1.8%) ( Table 1 ), which were in agreement with results reported by Koral et al [ 38 ] who indicated the protein, lipid and moisture levels as 14.55, 12.87 and 67.71%, respectively. As one of the most commonly used freshwater fish species, a wide range of research conducted on the proximate composition of trout varies depending on feeding, season, and gender.…”

Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni

“…Modified atmosphere packaging (MAP) and vacuum packaging (VP), along with cold temperature, have been found as enhanced preservation techniques. MAP and VP systems could provide improved seafood shelf life and suitable organoleptic quality (Koral, Sevim, & Bekir, 2010). However, packaging without oxygen may result in fat oxidative spoilage as well as improved organoleptic properties in fish (Jeveheri Baboli, Velayat Zadeh, Jagher, & Pashaei, 2016).…”