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

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dc.contributor.authorAltan, Can Okan
dc.date.accessioned2026-04-25T14:20:28Z
dc.date.available2026-04-25T14:20:28Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.3390/foods14142465
dc.identifier.issn2304-8158
dc.identifier.issue14
dc.identifier.orcid0000-0001-8815-3172
dc.identifier.pmid40724286
dc.identifier.scopus2-s2.0-105011687267
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods14142465
dc.identifier.urihttps://hdl.handle.net/11486/8589
dc.identifier.volume14
dc.identifier.wosWOS:001536747500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorAltan, Can Okan
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260420
dc.subjectgravlax
dc.subjectfish
dc.subjecttub gurnard
dc.subjectgarfish
dc.subjectsensory analyses
dc.subjectminerals and heavy metals
dc.subjectdill
dc.subjectsage
dc.subjectmint
dc.subjectbasil
dc.titleA Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs
dc.typeArticle

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