Changes in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures

Basit Öğe Kaydı
dc.authoridOrmanci, Hasan Basri/0000-0003-3136-9196
dc.contributor.authorOrmanci, Hasan Basri
dc.contributor.authorColakoglu, Fatma Arik
dc.date.accessioned2025-01-27T20:56:08Z
dc.date.available2025-01-27T20:56:08Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to examine the content of biogenic amines (BAs) throughout the manufacture of lakerda. The effect of different ripening temperatures (+4, 15 and 20C) on BAs formations during producing of lakerda, as well as the relationship between productions of BAs and chemical properties (pH, salt content, a(w) and WPS) were also studied. Tyramine, spermine and phenylethylamine were the major BAs in fresh and all stages of production, respectively. During ripening, all BAs, except for spermine, decreased significantly (P<0.05) in all temperature conditions. Surprisingly, the use of elevated temperatures (15 and 20C) for ripening significantly (P<0.05) decreased the amines contents. In the final products, total BAs ranged from 63.93 mg/kg in the sample ripened at 15C to 68.79 mg/kg in the sample ripened at 20C. Basic chemical parameters were significantly correlated with BAs. Traditionally production of lakerda is suitable from the toxicological point of view. Practical ApplicationsLakerda, traditional salted fish product, are highly regarded among consumers in Mediterranean region due to the characteristic flavors and storage stability. It has been practiced for over 600 years. Nowadays, it has been still produced in traditional way according to the original recipe in Turkey; the sliced fish is handled with dry salted method and generally ripened at room temperature in order to shorten a ripening period. Lakerda is made from fatty fish mainly the members of Scombridae family. The members of Scombridae family are contain high levels of free amino acids especially histidine in their muscle, therefore they are often implicated in biogenic amine (BA) poisoning incidents. In addition, using elevated ripening temperatures could be enable formation of higher BAs. Results may benefit the fishing industry and researchers who are striving to improve the processing and marketing of salted fish.
dc.description.sponsorshipScientific Research Fund of Canakkale Onsekiz Mart University [2010/28]
dc.description.sponsorshipThe authors gratefully acknowledge the financial support of the Scientific Research Fund of Canakkale Onsekiz Mart University (Project no 2010/28). The authors would also like to thank Dr. Bayram Kizilkaya (Canakkale Onsekiz Mart University), Canakkale Food Control Laboratory Directorate and Dr. Huseyin Genccelep (Ondokuz Mayis University) for their technical support in the BA analyses. This article represents part of the doctoral thesis of the first author (H. B. O). The authors declare that they have no competing interests.
dc.identifier.doi10.1111/jfpp.12736
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84963956024
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.12736
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26314
dc.identifier.volume41
dc.identifier.wosWOS:000394816700004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectSarda Sarda
dc.subjectFood Safety
dc.subjectQuality
dc.subjectFish
dc.subjectHistamine
dc.subjectStorage
dc.subjectHalotolerant
dc.subjectFreshness
dc.subjectProducts
dc.subjectRaw
dc.titleChanges in Biogenic Amines Levels of Lakerda (Salted Atlantic Bonito) During Ripening at Different Temperatures
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu