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

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-10-10 DOI:10.1080/10498850.2022.2131494

Büminhan Burkay Selçuk, Z. Ayvaz

引用次数: 1

Abstract

ABSTRACT 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.

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咸味和烟味大西洋鲣鱼肉片的颜色和质量参数监测

摘要本研究旨在通过结合腌制和烟熏调味剂（SF）技术，并在整个储存过程中监测其对颜色和其他一些质量参数的影响，开发一种海鲜产品。SF添加组的浓度分别为50%、33%和25%，编码分别为SF1、SF2和SF3。在90 储存天数。结果表明，SF对颜色参数（尤其是b*）有显著影响（p<0.05）。根据感官分析结果，SF3是进一步商业化腌制和添加SF的鲣鱼的较好候选者。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.