Monitoring physicochemical attributes and nutritional alterations in lakerda during early-stage and intermediate maturation periods: A preliminary research

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dc.contributor.authorAltan, Can Okan
dc.date.accessioned2026-04-25T14:13:25Z
dc.date.available2026-04-25T14:13:25Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractThe present study examined several chemical, physical and physicochemical alterations in lakerda made from Atlantic bonito (Sarda sarda Bloch, 1793) through traditional production methods, focusing on the 10th and 20th days (L10 & L20). Within this scope, water activity (aw), salt content of the meat, pH value, color analyses and thiobarbituric acid reactive substances (TBARs) analyses, as well as nutritional composition (protein, moisture, ash, lipid, carbohydrate, energy) analyses were performed. According to the analysis results, as the maturation period progressed, there was an increase in the salt content and TBARs amount of lakerda. Additionally, it was revealed that moisture (%) and aw content showed a decreasing trend with the increase in storage time (p < 0.05). In addition to all these, it was also determined that color parameters showed significant variability during the storage period; particularly, the L* parameter showed a decrease during storage, while increases were observed in a* and b* values (p < 0.05). Furthermore, correlation analyses of the normalized Z-score findings showed that ash and salt changes were positively correlated, whereas ash content was inversely correlated with L*, pH, and aw. It was also determined that TBARs amount showed an inverse correlation with WI while YI showed an inverse correlation with protein ratio. © 2025, Adem Yavuz SONMEZ. All rights reserved.
dc.identifier.doi10.33714/masteb.1757035
dc.identifier.endpage148
dc.identifier.issn2147-9666
dc.identifier.issue3
dc.identifier.scopus2-s2.0-105028212704
dc.identifier.scopusqualityN/A
dc.identifier.startpage139
dc.identifier.trdizinid1376409
dc.identifier.urihttps://doi.org/10.33714/masteb.1757035
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1376409
dc.identifier.urihttps://hdl.handle.net/11486/8074
dc.identifier.volume14
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorAltan, Can Okan
dc.language.isoen
dc.publisherAdem Yavuz SONMEZ
dc.relation.ispartofMarine Science and Technology Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260420
dc.subjectAtlantic bonito
dc.subjectColor
dc.subjectLakerda
dc.subjectProximate
dc.subjectSalted fish
dc.subjectTBARs
dc.titleMonitoring physicochemical attributes and nutritional alterations in lakerda during early-stage and intermediate maturation periods: A preliminary research
dc.typeArticle

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