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)
Yazarlar (6)
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Doç. Dr. Mehmet Sedat İpar Eskişehir Osmangazi Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Gastronomy and Food Science (Q2) | ||
| Dergi ISSN | 1878-450X Dergi Bilgileri (2022) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2022 |
| Cilt / Sayı / Sayfa | 28 / 1 / 100490–0 | DOI | 10.1016/j.ijgfs.2022.100490 |
| Makale Linki | http://dx.doi.org/10.1016/j.ijgfs.2022.100490 | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| Although 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).The usage of dill or garden cress did not affect the crude protein values (p > 0.05). The … |
| Anahtar Kelimeler |
| Dill | Garden cress | Gastronomy | Gravlax | Sensory changes | Texture |
Science Direct
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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| Atıf Sayıları | |
| Web of Science | 11 |
| Scopus | 14 |
| Google Scholar | 22 |