Nutritional and sensory properties of salted fish product, lakerda

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dc.contributor.authorOrmanci, Hasan Basri
dc.contributor.authorColakoglu, Fatma Arik
dc.date.accessioned2025-01-27T18:56:00Z
dc.date.available2025-01-27T18:56:00Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objective of this study was to determine nutritional and sensorial properties of lakerda, a traditional salted fish product, produced from Atlantic bonito (Sarda sarda). From the point of nutritional characterization, chemical content and amino acid and fatty acid compositions of lakerda have been investigated. For determination of sensorial attribute, instrumental texture, instrumental color, and descriptive sensorial analyses were conducted. Chemical composition of lakerda was 52.22% water, 14.64% protein, 17.39% lipid, 15.14% ash. Protein of lakerda has a well-balanced amino acid composition, with high amounts of Glutamic acid + Glutamine (4.75 g/100 g), Aspartic acid + Asparagine (2.39 g/100 g), Leucine (1.51 g/100 g), and Valine (1.36 g/100 g). Thirty-two fatty acids were identified in lipid of lakerda, of which monounsaturated fatty acids were the highest proportion (40.91%). Oleic acid (C18:1) was dominant fatty acid followed by docosahexaenoic acid (DHA; 22:6n?3) and palmitic acid (C16:0) with percentages of 21.68, 18.79, 11.49, respectively. In instrumental properties, hardness, L* (lightness), a* (redness) and b* values (yellowness) of lakerda were measured as 2.04 kg, 37.44, 5.23, and 0.47, respectively. The results of this study indicated that lakerda has outstanding sensory and nutritional characteristics due to high quality and well-balanced essential amino acid and fatty acid. © 2015 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license.
dc.description.sponsorshipScientific Technology Research Center and Food Engineering Department of Canakkale Onsekiz Mart University; Çanakkale Onsekiz Mart Üniversitesi, ÇOMÜ, (2010/28)
dc.identifier.doi10.1080/23311932.2015.1008348
dc.identifier.issn2331-1932
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85047556982
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1080/23311932.2015.1008348
dc.identifier.urihttps://hdl.handle.net/20.500.12428/12813
dc.identifier.volume1
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInforma Healthcare
dc.relation.ispartofCogent Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectamino acid; Atlantic bonito; fatty acid; lakerda; salted fish; sensorial properties
dc.titleNutritional and sensory properties of salted fish product, lakerda
dc.typeArticle

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