A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-07-14 DOI:10.3390/foods14142465

Can Okan Altan

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Abstract

In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (Chelidonichthys lucerna Linnaeus, 1758) and garfish (Belone belone Linnaeus, 1761)) and five herbs (dill (Anethum graveolens Linnaeus, 1753), sage (Salvia officinalis Linnaeus, 1753), mint (Mentha piperita Linnaeus, 1753), sweet (Ocimum basilicum Linnaeus, 1754), and purple basil (Ocimum basilicum var. purpurascens Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (p < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples.

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枸杞子的综合研究：不同鱼类和草本植物产枸杞子的多维评价

在这项研究中，对斯堪的纳维亚的一种小生态美食gravlax进行了全面的研究，用两种不同的鱼类(鲷鱼（Chelidonichthys lucerna Linnaeus， 1758年）和garfish （Belone Belone Linnaeus， 1761年）和五种草药（莳萝（Anethum graveolens Linnaeus， 1753年）、鼠尾草（Salvia officinalis Linnaeus， 1753年）、薄荷（Mentha piperita Linnaeus， 1753年）、甜味（Ocimum basilicum Linnaeus， 1754年）和紫罗勒（Ocimum basilicum vars purpurascens Bentham， 1830年））组合生产。进行了营养成分、氨基酸、颜色参数、矿物质和重金属含量、物理特性、质地分析和广泛的感官分析，并使用多元统计方法对结果进行了全面评估。在两种鱼种的鱼片中，添加不同草药对鱼片营养成分的影响均显著（p < 0.05）。感官分析显示，小组成员确定薄荷增强香气和鲜味的感觉，而莳萝提高整体接受度。含有鼠尾草的格拉夫拉克表现出更柔软的质地，但由于咸度较高，普遍接受度较低。颜色分析显示，紫色罗勒转移了不同的色素，导致颜色变暗，而甜罗勒则有增亮的效果。氨基酸分析显示，不含草药的麦片含有更高的鲜味和甜味氨基酸，而含草药的麦片的蛋白水解活性似乎减慢。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds