Research Information System
2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Czech Republic, 18 - 20 April 2019, pp.57, (Full Text)
Salting is known as one of the oldest methods used to preserve foods and traditionally divided into dry salting and brine salting practices. Dry salting technique is one of the most widely used salting techniques. This technique is based on the application of sodium chloride directly to the foodstuff. Dry salting of fish has been in use since antiquity to extend the shelf life of fish. In the modern world, dry salted fish is still a popular food. However, the color of dry salted fish changes over time. This study aims to reveal these color changes of dry salted sardines. Color parameters L *, a *, b *, Chroma and Whiteness values were measured during raw, after brine and after dry salting of the fish samples. According to results, the L * value increased significantly after brining and decreased slightly after dry salting. It was observed that dry salting altered L * value of the sardine samples. However, the most dramatic differences were observed in the brine, and dry salting stages a * and b * values. According to this, while fresh sardines a * value was 6.19 ± 0.46, it decreased to -4.66 ± 0.10 after brine. After dry salt, a * value was determined as -5.26 ± 0.06. b * value was found to be -0.07 ± 0.62 for fresh sardines. However, this value decreased to -7.70 ± 0.26 after the brine, and a statistically significant difference was found. At the end of dry salting, b* value of sardines increased to 0.07 ± 0.35. The reason for this increase is the yellowing of the fish. According to the color scheme (NBS) determined by the Inter- Society Color Council, sardine fish were classified as grayish purple. However, after brine, the color of the sardine fish was classified as pale purple. After dry salting, the color category was determined as 'greenish gray.' According to these data, the salting stages significantly change the color of sardine fish. In later studies, it is recommended to examine consumer preferences using different salting rates and temperatures.