Quality of Lakerda Dry Salted Bonito Made With Different Technics in Sinop Region
Yazarlar (4)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Ceylan Asuman
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Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | Ukranian Journal of Food Science | ||
| Dergi ISSN | 2310-1008 | ||
| Dergi Tarandığı Indeksler | Indexcopernicus | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2015 |
| Cilt / Sayı / Sayfa | 3 / 1 / 6–12 | DOI | – |
| Makale Linki | https://www.researchgate.net/publication/283452812_Quality_of_lakerda_dry_salted_bonito_made_with_different_technics_in_Sinop_region_Ukrainian_Journal_of_Food_Science_2015_Volume_3_Issue_1 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Bonito have a short hunting season in Sinop-Black Sea region, which is not only garnishing almost every fishery shop and countless family’s meal but also never cause to forget the taste throughout the year. Salting fish and fish products is a traditional preserving method. Many consumers appreciate the special flavor and texture characteristics of desalted fish products. Salting is not only a method to prolong the shelf life, but also a method to produce fish products meeting the demands of selective consumers [1]. Lakerda is produced by dry salting from bonito. Bonitos and big bonitos are cleaned with tap water and then they are soaked in salted water to remove blood in fish meat. The fish are cut into three finger thick slices. The slices are salted with thick granular salt and placed in a jar. During the ripening period, the salt solution covers the lakerda slices [2]. Although some important points are need to be considered producing lakerda, every producer continues the traditions that their known and accustomed ways. The production type of lakerda and application differences related with storage stages causes different flavor and quality of the product. Lakerda priced per slice, relatively high price are sold by buyers particularly outside the bonito season. Therefore, it is important the quality of the lakerda. |
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