Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets

Selcuk B. B., Ayvaz Z.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.31, sa.10, ss.1038-1048, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 10
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1080/10498850.2022.2131494
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1038-1048
  • Anahtar Kelimeler: Salted Bonito, Computerized Imaging System (CIS), color, quality, smoke flavorings (SF), LIQUID SMOKE, SARDA-SARDA, SHELF-LIFE, FILLETS, MACKEREL, FISH
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This study aimed to develop a seafood product by combining the techniques of salting and smoke flavorings (SF) and monitoring their effect on color and some other quality parameters throughout storage. SF added groups at varying concentrations of 50%, 33%, and 25%, coded as SF1, SF2, and SF3, respectively. The color changes and other quality parameters were monitored during 90 days of storage. It was concluded that SF had a significant effect on the color parameters (especially b*) (p<0.05). According to the sensory analysis results, SF3 is a better candidate for further commercializing salted and SF added bonito.