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

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dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.contributor.authorVurat, Melike
dc.contributor.authorKocatepe, Demet
dc.date.accessioned2025-03-23T19:41:26Z
dc.date.available2025-03-23T19:41:26Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.ijgfs.2023.100715
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85151433943
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2023.100715
dc.identifier.urihttps://hdl.handle.net/11486/6583
dc.identifier.volume32
dc.identifier.wosWOS:000970852400001
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.subjectBonito
dc.subjectGravlax
dc.subjectMicrobiology
dc.subjectPackaging
dc.subjectVacuum
dc.titleCharacterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage
dc.typeArticle

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