Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage

The aim of the study was to obtain a new product from bonito using the gravlax process. After the gravlax process, the product was packed in stretch (group A) and vacuum (group B) and stored at +4o C for 24 days and analyzes were carried out. The crude protein, crude lipid crude ash, moisture and carbohydrate content of raw bonito were 23.10, 19.54, 1.19, 55.77 and 0.39 g/100g, respectively. The salt and acid content of gravlax was 2.86 and 0.58%. The crude protein and crude fat content of gravlax was found to be similar to that of raw bonito (p> .05). During the storage period, the total counts of mesophilic anaerobic bacteria and E. coli of both groups were determined to be < 0.30 LogCFU/g. Taking into account the sensory evaluation of the general acceptability and microbiological analysis of the study, the shelf life of the groups; it can be specified as the 15th day for Group A as the 21st day for Group B.