The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.authoridIPAR, MEHMET SEDAT/0000-0002-7718-7913
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridKOSTEKLI, BAYRAM/0000-0003-4279-6257
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.contributor.authorAltan, Can Okan
dc.contributor.authorKostekli, Bayram
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorIpar, Mehmet Sedat
dc.contributor.authorKocatepe, Demet
dc.contributor.authorTuran, Hulya
dc.date.accessioned2025-03-23T19:41:26Z
dc.date.available2025-03-23T19:41:26Z
dc.date.issued2022
dc.departmentSinop Üniversitesi
dc.description.abstractAlthough Atlantic bonito (Sarda sarda Bloch, 1793) has a short fishing season compared to other common commercial species, it is stand out with its favourable aspects such as nutrient-rich lipid/protein composition, high-ratio meat yield and specific taste. Bonito fish are commonly consumed fresh, but also it can be preserved with dry salting or brine methods to produce traditional salted bonito (lakerda). However, gravlax is a high valued gastronomic product which is made from salmon with dill (Anethum graveolens) in principle, hereby gravlax curing method that can be applied to different fish species and aromatic herbs. The aim of the study was to determine the characteristics such as consumers' taste preferences, nutritional composition, colour and texture of bonito gravlax made with dill and garden cress (Lepidium sativum).& nbsp;The usage of dill or garden cress did not affect the crude protein values (p > 0.05). The moisture loss of group A (with dill) was higher than group B (with garden cress) (p < 0.05). The colour results proved that using garden cress instead of dill in bonito gravlax reduces the reddishness whereas increase the yellowish colour. delta E (total colour difference indicates) was determined that the using of garden cress was more effective on the colour change of raw fish. Also, usage of the herbs in gravlax processing were affected these parameters and it may cause to change on fish texture. According to sensory analysis made by panellists showed that the aroma and salty taste of the two groups were found to be different. On the other hand, the general acceptability results of the groups were found to be similar.
dc.identifier.doi10.1016/j.ijgfs.2022.100490
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85125939166
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100490
dc.identifier.urihttps://hdl.handle.net/11486/6584
dc.identifier.volume28
dc.identifier.wosWOS:000783880400009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectGravlax
dc.subjectGastronomy
dc.subjectSensory changes
dc.subjectTexture
dc.subjectDill
dc.subjectGarden cress
dc.titleThe sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)
dc.typeArticle

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