Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito
In this study, Atlantic bonito was prepared as a salted traditional fish product known as Lakerda using the combined techniques of dry salting and brine salting. The product was preserved in brine containing 15% salt according to the traditional method and was analysed by comparison with 6.5% salt (Group A) and 6.5% salt-5% sugar (Group B) containing brine in cold storage. According to sensory analysis findings, Group A could be safely consumed from cold storage for 7 weeks and Group B for 9 weeks. The international acceptable limit values for analysis findings were not exceeded in both groups. However, the chemical and microbiological analysis results of the samples stored in the salt-sugar containing brine were found to be statistically lower than the salt-containing brine. It is concluded that the application of salt-sugar brine with acceptable results in terms of product safety and sensory properties can be recommended in the preservation of lakerda.
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APA
Erkan, N., Can Tunçelli, İ., & Özden, Ö. (2020). Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering, 35(4), 119-126. https://doi.org/10.26650/ASE2020734449
AMA
Erkan N, Can Tunçelli İ, Özden Ö. Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering. 2020;35(4):119-126. https://doi.org/10.26650/ASE2020734449
ABNT
Erkan, N.; Can Tunçelli, İ.; Özden, Ö. Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering, [Publisher Location], v. 35, n. 4, p. 119-126, 2020.
Chicago: Author-Date Style
Erkan, Nuray, and İdil Can Tunçelli and Özkan Özden. 2020. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito.” Aquatic Sciences and Engineering 35, no. 4: 119-126. https://doi.org/10.26650/ASE2020734449
Chicago: Humanities Style
Erkan, Nuray, and İdil Can Tunçelli and Özkan Özden. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito.” Aquatic Sciences and Engineering 35, no. 4 (Sep. 2025): 119-126. https://doi.org/10.26650/ASE2020734449
Harvard: Australian Style
Erkan, N & Can Tunçelli, İ & Özden, Ö 2020, 'Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito', Aquatic Sciences and Engineering, vol. 35, no. 4, pp. 119-126, viewed 6 Sep. 2025, https://doi.org/10.26650/ASE2020734449
Harvard: Author-Date Style
Erkan, N. and Can Tunçelli, İ. and Özden, Ö. (2020) ‘Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito’, Aquatic Sciences and Engineering, 35(4), pp. 119-126. https://doi.org/10.26650/ASE2020734449 (6 Sep. 2025).
MLA
Erkan, Nuray, and İdil Can Tunçelli and Özkan Özden. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito.” Aquatic Sciences and Engineering, vol. 35, no. 4, 2020, pp. 119-126. [Database Container], https://doi.org/10.26650/ASE2020734449
Vancouver
Erkan N, Can Tunçelli İ, Özden Ö. Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito. Aquatic Sciences and Engineering [Internet]. 6 Sep. 2025 [cited 6 Sep. 2025];35(4):119-126. Available from: https://doi.org/10.26650/ASE2020734449 doi: 10.26650/ASE2020734449
ISNAD
Erkan, Nuray - Can Tunçelli, İdil - Özden, Özkan. “Effects of Salt/Sugar Brine Storage Solutions on Shelf Life of the Salted Atlantic Bonito”. Aquatic Sciences and Engineering 35/4 (Sep. 2025): 119-126. https://doi.org/10.26650/ASE2020734449
