Traditional Food Processing and Preservation Methods
Candan Varlık, Nuray Erkan, İdil Can TunçelliSalting, drying, smoking, and marination technologies are traditional methods for preserving and processing seafood. Salting reduces the water content in fish, inhibiting microbial growth and altering protein structures to enhance flavour and aroma characteristics. Drying prevents microbial growth and ensures long-term preservation by removing water under controlled conditions. Smoking, involving salting and thermal processes, reduces water content and transfers bactericidal substances from the smoke to the product, thereby increasing durability and imparting a distinctive taste and aroma. Marination involves soaking fish in acid and salt solutions, resulting in longlasting products with a unique flavour. These technologies prevent spoilage and add special tastes and flavours, meeting consumer expectations. Traditional methods like salting and drying offer cost-effective and efficient solutions, while smoking and marination technologies are preferred for fatty fish, extending shelf life. Moreover, the quality of the raw material, processing methods, and storage conditions determine the final product’s quality. These methods are widely used today, constantly evolving to meet food safety and quality standards. Traditional methods play a significant role in seafood processing technology, producing economically and culturally valuable products.
Geleneksel Gıda İşleme ve Muhafaza Yöntemleri̇
Candan Varlık, Nuray Erkan, İdil Can TunçelliTuzlama, kurutma, dumanlama ve marinat teknolojileri, akuatik kaynaklı gıdaların korunması ve işlenmesi için kullanılan geleneksel yöntemlerdir. Tuzlama, balıklardaki su miktarını azaltarak mikroorganizmaların üremesini engeller ve protein yapısını değiştirerek tat ve aroma özelliklerini geliştirir. Kurutma, suyun kontrollü koşullarda uzaklaştırılmasıyla mikroorganizma gelişimini önler ve ürünlerin uzun süreli muhafazasını sağlar. Dumanlama, tuzlama ve ısıl işlemlerle suyun uzaklaştırılması ve dumandaki bakterisit maddelerin ürüne geçişi ile ürünlerin dayanıklılığını artırır ve özel tat ve aroma kazandırır. Marinat teknolojisi ise asit ve tuz içeren çözeltilerle balıkların olgunlaştırılmasıyla uzun süre dayanabilen ve özel bir lezzete sahip ürünler elde edilmesini sağlar. Bu teknolojiler, hem gıdaların bozulmasını önler hem de özel tat ve lezzetler kazandırarak tüketici beklentisini karşılar. Tuzlama ve kurutma gibi geleneksel yöntemler, düşük maliyetli ve etkin çözümler sunarken, dumanlama ve marinat teknolojileri, özellikle yağlı balıklar için tercih edilerek ürünlerin raf ömrünü uzatır. Ayrıca, kullanılan hammaddenin kalitesi, uygulanan işlemler ve depolama koşulları, son ürünün kalitesini belirler. Bu yöntemler, günümüzde de yaygın olarak kullanılmakta ve gıda güvenliği ile kalite standartlarını sağlamak için sürekli olarak geliştirilmektedir. Geleneksel yöntemler, su ürünleri işleme teknolojisinde önemli bir rol oynar ve hem ekonomik hem de kültürel açıdan değerli ürünlerin üretilmesini sağlamaktadırlar.
References
- Adams, R.M. & Moss, O.M. (2008a). Chapter 4 The microbiology of food preservation, p. 108-112, In. Food Microbiology, Publisher RSC, p. 463. ISBN: 978-0-85404-284-5. google scholar
- Adams, R.M. & Moss, O.M. (2008b). Chapter 5 Microbiology of primary food commodities, p. 139-142, In. Food Microbiology, Publisher RSC, p. 463. ISBN: 978-0-85404-284-5. google scholar
- Adefemi, O.S. (2011). Chemical composition of Tilapia mosambis fish from major dams in Ekiti-State, Nigeria. African Journal of Food Science, 5(10), 550-554. google scholar
- Adeyeye, S.A.O. (2019a). An overview of fish drying kinetics. Nutrition & Food Science. 49(5), 886-902. https:// doi.org/10.1108/NFS-10-2018-0296 google scholar
- Adeyeye, S.A.O. (2019b). Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17 (6),559-575. https://doi.org/10.1080/15428052.2018.1495590 google scholar
- Adeyeye, S.A.O., Oyewole, O.B., Obadina, A.O. & Omemu, A.M. (2015). Microbiological assessment of tra-ditional smoked silver catfish (Chrysichthys nigrodigitatus). African Journal of Microbiology Research, 9 (2), 111-116. https://doi.org/10.5897/AJMR2014.7145 google scholar
- Ahvenainen, R. (2003). Active and Intelligent Packaging. Edt. Ahvenainen, R. Novel Food Packaging Techniqu-es. Woodhead Publishing Limited Cambridge, England p.5-21. https://doi.org/10.1533/9781855737020.1.5 google scholar
- Aksu, H., Erkan, N., Çolak, H., Varlık, C., Gökoğlu, N. & Uğur, M. (1997). Some changes in anchovy marinades during production in different acid-salt concentrations and determination of shelf- life. Yüzüncüyıl Univ., Journal of Faculty of Veterinary Medicine, 8(1-2): 86-90. google scholar
- Albarracm, W., Sanchez, I.C., Grau, R., & Barat, J.M. (2011). Salt in food processing; usage and reduction: a review. International Journal of Food Science & Technology, 46(7), 1329-1336. https://doi.org/10.1111/ j.1365-2621.2010.02492.x google scholar
- Andhikawati, A. & Pratiwi, D.Y. (2021). A Review. Methods of smoking for the quality of smoked fish. Asian Journal of Fisheries and Aquatic Research, 13(4), 37-43. https://doi.org/10.9734/ajfar/2021/v13i430273 google scholar
- Arason, S. (2003). The drying of fish and utilization of geothermal energy; the Icelandic experience. In Inter-national Geothermal Conference. google scholar
- Arvanitoyannis, I.S. & Kotsanopoulos, K.V. (2012a). Smoking of fish and seafood: History, methods, and effects on physical, nutritional and microbiological properties. Food Bioprocess Technology, 5, 831-853. https:// doi.org/10.1007/s11947-011-0690-8 google scholar
- Arvanitoyannis, I.S. & Stratakos, A. Ch. (2012b). Application of Modified Atmosphere Packaging and Active/ Smart Technologies to Red Meat and Poultry: A Review. Food Bioprocess Technology, 5, 1423-1446 https:// doi.org/10.1007/s11947-012-0803-z google scholar
- Ashie, I.N.A., Smith, J.P. & Simpson, B.K. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36, 87-121. https://doi.org/10.1080/10408399609527720 google scholar
- Bala, B.K. & Mondol, M.R.A. (2001). Experimental investigation on solar drying of fish using solar tunnel dryer. Drying Technology, 19(2), 427-436. https://doi.org/10.1081/DRT-100102915 google scholar
- Beatty, S.A. & Fougere, H. (1957). The processing of dried salted fish, Fisheries Research Board of Canada. google scholar
- Bellagha, S., Sahli, A., Farhat, A., Kechaou, N. & Glenza, A. (2007). Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling. Journal of Food Engineering, 78(3), 947-952. https://doi.org/10.1016/j.jfoodeng.2005.12.008 google scholar
- Benjakul, S. & Aroonrueng, N. (1999). Effect of smoke sources on quality and storage stability of cat-fish fillet (Clarias macrocephatus Gunther). Journal of Food Quality, 22, 213-224. https://doi.or-g/10.1111/j.1745-4557.1999.tb00552.x google scholar
- Bras, A. & Costa, R. (2010). Influence of brine salting prior to pickle salting in the manufacturing of va-rious salted-dried fish species. Journal of Food Engineering, 100(3), 490-495. https://doi.org/10.1016/j. jfoodeng.2010.04.036 google scholar
- Bremner, H.A. (2002). Safety and quality issues in fish processing. Elsevier. https://doi. org/10.1533/9781855736788 google scholar
- Burt, J.R. (1988). Fish smoking and drying: The effect of smoking and drying on the nutritional properties of fish, Barking, England: Elsevier Science, s. 166. google scholar
- Cakli, S., Kılınc, B., Dincer, T. & Tolasa, S. (2006). Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss). European Food Research and Technology, 224, 19-26. https://doi.org/10.1007/s00217-006-0283-3 google scholar
- Can, İ. (2018). Kültür balıklarına farklı işleme tekniklerinin uygulanması ve kalitelerinin belirlenmesi, İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. google scholar
- Cascado, S.P.S., Vidal-Carou, M.C., Font, A.M. & Veciana-Nogues, M.T. (2005). Influence of the Freshness Grade of Raw Fish on the Formation of Volatile and Biogenic Amines During the Manufacture and Storage of Vinegar. Marinated Anchovies. Journal of the Science of Agriculture and Food Chemistry, 53: 85868592. https://doi.org/10.1021/jf050867m google scholar
- Cardinal, M., Cornet, J., Serot, T. & Baron, R. (2006). Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chemistry, 96: 137-146. https://doi.org/10.1016/j.foodchem.2005.02.040 google scholar
- Chang, K.L.B., Changm, J.J., Shiau, C.Y. & Pan, B.S. (1998). Biochemical, microbiological, and sensory chan-ges of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agricul-tural and Food Chemistry, 46: 682-686. https://doi.org/10.1021/jf970622c google scholar
- Che Man, Y.B. & Ramadas, J. (1998). Effect of packaging environment on quality changes of smo-ked Spanish mackerel under refrigeration. Journal of Food Quality, 21(2): 167-174. https://doi.or-g/10.1111/j.1745-4557.1998.tb00513.x google scholar
- Cole, M.B., Jones, M.V. & Holyoak, C. (1990). The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. Journal of Applied Bacteriology, 69(1): 63-72. https://doi. org/10.1111/j.1365-2672.1990.tb02912.x google scholar
- Cutter, C.N. (2002). Microbial Control by Packaging: A Review, Critical Reviews in Food Science and Nutrition, 42(2), 151-161. https://doi.org/10.1080/10408690290825493 google scholar
- Cutting, C.L. (1961). Fish in Nutrition. Nature, 192: 1013-1015. https://doi.org/10.1038/1921013a0 google scholar
- Datta S., Janes M.E., Xue Q.G., Losso J. & La Peyre J.F. (2008). Control of Listeria monocytogenes and Salmonella anatum on the Surface of Smoked Salmon Coated with Calcium Alginate Coating containing Oyster Lysozyme and Nisin, Journal of Food Science, 73(2): 67-71. https://doi.org/10.1111/j.1750-3841.2007.00633.x google scholar
- Dokuzlu, C. (1997). Determination of shelf-life and the effects of different acid-salt ratio on the microbiological and sensory qualities during the production of marinated anchocy. Journal of Pendik Veterinary Microbi-ology, 28: 81-90. google scholar
- Doe, P.E. (2002). Fish drying. Safety and quality issues in fish processing, 350-359. https://doi. org/10.1533/9781855736788.2.350 google scholar
- Dursun, S. (2012). Dumanlanmış Balıkların Kalite ve Raf Ömrü Üzerine Yenilebilir Protein Film Kaplamanın Etkisi, İ.Ü. Fen Bilimleri Enstitüsü, Doktora Tezi. google scholar
- El-Sebaiy, L.A. & Metwalli, S.M. (1989). Changes in some chemical characteristics and lipid compositi-on of salted fermented Bouri fish muscle (Mugil cephalus). Food Chemistry, 31(1): 41-50. https://doi. org/10.1016/0308-8146(89)90149-0 google scholar
- Erkan, N. (2004). “Dumanlama Teknolojisi”, Edt: Varlık, C. Su Ürünleri İşleme Teknolojisi Kitabı, İstanbul Üniversitesi Yayın No: 4465, ISBN:975-404-715-4 google scholar
- Erkan, N. (2011).”Dumanlama Teknolojisi”, Edt: Varlık, C. Su Ürünleri İşleme Teknolojisi Kitabı, İstanbul Üniversitesi Yayın No: 4465, ISBN:975-404-715-4 google scholar
- Erkan, N. (2012). The effect of thyme and garlic oil on the preservation of vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food and Bioprocess Technology, 5(4): 1246-1254. https://doi.org/10.1007/ s11947-010-0412-7 google scholar
- Erkan, N. (2017). The effect of active and vacuum packaging on the quality of Turkish traditional salted dried fish “çiroz”. Food and Health, 3(1): 29-35. https://doi.org/10.3153/JFHS17004 google scholar
- Erkan, N., Tosun, Ş.Y., Özden, Ö. & Ulusoy, Ş. (2009). Effects of modified atmosphere and vacuum packaged on inhibition of Listeria monocytogenes and quality in hot-smoked rainbow trout fillets. Archiv für Lebens-mittelhygiene, 60(1): 23-29. google scholar
- Erkan, N., Üretener, G., Alpas, H., Selcuk, A., Özden, Ö., & Buzrul, S. (2011a). The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. Innovative Food Science and Emerging Technologies, 12(2): 104-110. https://doi.org/10.1016/j.ifset.2010.12.004 google scholar
- Erkan, N., Ulusoy, Ş. & Tosun, Y. (2011b). Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. Journal für Verbraucherschutz und Lebensmittelsic-herheit, 6: 419-426. https://doi.org/10.1007/s00003-011-0665-8 google scholar
- Erkan, N., Tosun, Y., Üçok Alakavuk, D. & Ulusoy, Ş. (2011c). Antimikrobieller Effekt von Zutaten auf vaku-umverpackten heiss geraucherten Fisch. Fleischwirtschaft, 91(7): 92-98. google scholar
- Erkan, N. & Akçay, S. (2016). Aktive Wirkung eines essbaren Überzugs bei geraucherten Forellen: Wirkung eines angereicherten Glutenüberzug auf die Haltbarkeitsdauer und die Hemmung von Krankheitserregern bei heiB geraucherten Regenbogenforelle. Fleischwirtschaft, 96(5): 104-110. google scholar
- Erkan, N. & Yeşiltaş, M. (2016). Alginate based actice edible coating effectiveness in shelf-life enhancement of hot smoked rainbow trout. Journal of Food Safety and Food Quality, 67(2):54-58. google scholar
- Erkan, N., Tunçelli, İ. C. & 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 google scholar
- Flick, G.J. & Kuhn, D.D. (2012). Smoked, Cured and Dried Fish. pp.404-426, In. Edts: Granata, L.A., Flick, G.J., Martin, R.E. The Seafood Industry, p. 468. Publisher Wiley-Blackwell, ISBN: 978-0-8138-0258-9. https://doi.org/10.1002/9781118229491.ch28 google scholar
- Fu, X., Lin, Q., Xu, S. & Wang, Z. (2015). Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT-Food Science and Technology, 61(1): 251-257. https://doi.org/10.1016/j. lwt.2014.10.035 google scholar
- Gatea, A.A. (2011). Design and construction of a solar drying system, a cylindrical section and analysis of the performance of the thermal drying system. African Journal of Agricultural Research, 6(2): 343-351. google scholar
- Ghaly, A.E., Dave, D., Budge, S. & Brooks, M.S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7): 859-877. https://doi.org/10.3844/ajassp.2010.859.877 google scholar
- Gildberg, A. (2002). Enhancing returns from greater utilization. In: Safety and quality issues in fish processing. Woodhead Publishing, s. 425-449. https://doi.org/10.1533/9781855736788.3.425 google scholar
- Goulas, A.E. & Kontominas, M.G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93: 511-520. https:// doi.org/10.1016/j.foodchem.2004.09.040 google scholar
- Gökoğlu, N., Cengiz, E., & Yerlikaya, P. (2004). Determination of shelf-life of marinated sardine (Sardina pilc-hardus) stored at 4°C. Food Control, 15: 1-4. https://doi.org/10.1016/S0956-7135(02)00149-4 google scholar
- Gram, L. & Huss, H.H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33: 121-137. https://doi.org/10.1016/0168-1605(96)01134-8 google scholar
- Guillen, M.D. & Errecalde, M.C. (2002). Volatile components of raw and smoked black bream (Brama raii) and ra-inbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/ mass spectrometry. Journal of the Science of Food and Agriculture, 82: 945-952. https://doi.org/10.1002/jsfa.1128 google scholar
- Guillen, M. D., Errecalde, M. C., Salmeron, J. & Casas, C. (2006). Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography-mass spectrometry. Food Chemistry, 94: 151-156. https://doi.org/10.1016/j.foo-dchem.2005.01.014 google scholar
- Hall, G. M. (1997). Fish processing technology. Springer Science & Business Media. https://doi.org/10.1007/978-1-4613-1113-3 google scholar
- Hagos, L. (2021). Smoking methods and microbiological characteristics of smoked fishes: A Review. Journal of Food and Nutrition Sciences, 9(5): 113-116. https://doi.org/10.11648/j.jfns.20210905.11 google scholar
- Han-Ching, L., In, T., Mauguin, S. & Mescle, J. (1992). Application of lactic acid fermentations. Hall GM, Fish Processing Technology, Blackie Academic and Professional, Glasgow, 193-211. google scholar
- Hollick, J.C. (1999). Commercial scale solar drying. Renewable Energy, 16(1-4): 714-719. https://doi. org/10.1016/S0960-1481(98)00258-4 google scholar
- Horner, W.F.A. (1997). Preservation of fish by curing (drying, salting and smoking). Fish processing technology, 2: 21-39. https://doi.org/10.1007/978-1-4613-1113-3_2 google scholar
- Hu, M., Wang, S., Liu, Q., Cao, R. & Xue, Y. (2021). Flavor profile of dried shrimp at different processing stages. LWT- Food Science and Technology, 146: 111403. https://doi.org/10.1016/j.lwt.2021.111403 google scholar
- Hultmann, L., R0ra, A.M.B., Steinsland, I., Skara, T. & Rustad, T. (2004). Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)-effects of smoking temperature. Food Chemistry, 85: 377-387. https://doi.org/10.1016/j.foodchem.2003.07.014 google scholar
- Huss, H.H. 1995. Post mortem changes in fish. Quality and Quality Changes in Fresh Fish. FAO, Rome: 35-92. google scholar
- Joint FAO/WHO Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, and World Health Organization (2003). Codex alimentarius: Food hygiene, basic texts. London: FAO Wiley Press. google scholar
- Joffraud, J.J., Cardinal, M., Cornet, J., Chasles, J.S., Leon, S., Gigouti, F., Leroi, F. (2006). Effect of bacterial interactions on the spoilage of cold-smoked salmon. International Journal of Food Microbiology, 112(1): 51-61. https://doi.org/10.1016/j.ijfoodmicro.2006.05.014 google scholar
- Jorgensen, L.V., Huss, H.H., Dalgaard, P. (2000). The effect of biogenic amine production by single bacterial cultures and matabiosis on cold-smoked salmon. Journal of Applied Microbiology, 89: 920-934. https://doi. org/10.1046/j.1365-2672.2000.01196.x google scholar
- Kolodziejska, I., Niecikowska, C., Januszewska, E. & Sikorski, Z. E. (2002). The microbial and sensory quality of mackerel hot smoked in mild conditions. Lebensmittel-Wissenschaft und-Technologie, 35: 87-92. https:// doi.org/10.1006/fstl.2001.0824 google scholar
- Kolsarıcı, N. & Özkaya, Ö., (1998). Gökkuşağı Alabalığı (Salmo gairdneri)’nın Raf Ömrü Üzerine Tütsüleme Yöntemleri ve Depolama Sıcaklığının Etkisi. Turkish Journal of Veterinary and Animal Science 22: 273-284. google scholar
- Koral, S., Tufan, B., Scavnicar, A., Kocar, D., Pompe, M. & Köse, S. (2013). Investigation of the contents of bi-ogenic amines and some food safety parameters of various commercially salted fish products. Food Control, 32(2): 597-606. https://doi.org/10.1016/j.foodcont.2013.01.043 google scholar
- Köse, S. (2012). Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues. Turkish Journal of Fisheries and Aquatic Sciences, 10: 139-160. google scholar
- Lindkvist, K.B., Gallart-Jornet, L. & Stabell, M.C. (2008). The restructuring of the Spanish salted fish market. The Canadian Geographer/Le Geographe Canadien, 52(1): 105-120. https://doi.org/10.1111Zj.1541-0064.2008.00203.x google scholar
- Lubis, Z. & Buckle, K.A. (1990). Rancidity and lipid oxidation of dried-salted sardines. International Journal of Food Science & Technology, 25(3); 295-303. https://doi.org/10.1111/j.1365-2621.1990.tb01085.x google scholar
- Lum, K. (2012). Safery of Fish and Seafood Products. Pp.159-174, In. Edts: Oyarzabal, O.A. and Backert, S. Microbial Food Safety, p.262. Springer, ISBN:978-1-4614-1176-5. google scholar
- Lüleci, E. (1991). Palamut balığının Sarda sarda (Block, 1793) lakerdaya işlenmesi ve raf ömrünün belirlenmesi, İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans, İstanbul. google scholar
- Martinez, C.C., & Machado, T.J. (2016). Consumer evaluation of cold smoked fat in beef sausages. International Food Research Journal, 23(4): 1782-1786. google scholar
- Mauricio, B. & Satoshi, T. (1998). A diffusion model for describing water transport in round squid mantle du-ring with a moisture-dependent effective diffusivity. Journal of Food Engineering, 36: 169-181. https://doi. org/10.1016/S0260-8774(98)00033-8 google scholar
- Medina, M., Cabeza, M. C., Bravo, D., Cambero, I., Montiel, R., Ordonez, J. A., .....(2009). A comparison google scholar
- between E-beam irradiation and high-pressure treatment for cold-smoked salmon sanitation: microbiological aspects. Food Microbiology, 26: 224-227. https://doi.org/10.1016/j.fm.2008.10.007 google scholar
- Metin, S., Erkan, N., Varlık, C., Özden, Ö., Baygar, T., Kalafatoğlu, H. & Gün, H. (2000). Marine Gökkuşağı Alabalığının Modifiye Atmosferle Paketlenerek Depolanması Sırasında Bazı Kriterlerde Meydana Gelen Değişimler. Gıda Bilimi ve Teknolojisi, 5(2): 56-64. google scholar
- Miler, K.B.M. & Sikorski, Z.E. (1990). Smoking. Edt. Skorski, Z. E. In: Seafood: Resources, nutritional com-position, and preservantion, pp:163-180. Publisher CRC Press, p.256, ISBN: 0-8493-5985-6 https://doi. org/10.1201/9781003068419-12 google scholar
- Montagnera, S.T., Scherera, R., Lobatoa, L.P., Kriesea, P.R., Milanib, L.G., Kubotaa, E.H., Friesb, L.L.M. & Emanuelli, T. (2005). Effect of direct electric current on microbiological quality of white croaker (Micropo-gonias furnieri). Food Microbiology, 22: 227-231. https://doi.org/10.1016/j.fm.2004.05.006 google scholar
- Montial, R., De Alba, M., Bravo, D., Gaya, P. & Medina, M. (2012). Effect of high-pressure treatments on smoked cod quality during refrigerated storage, Food Control, 23(2): 429-436. https://doi.org/10.1016/j. foodcont.2011.08.011 google scholar
- Muratore, G., Mazzaglia, A., Lanza, C. M. & Licciardello, F. (2007). Effect of process variables on the quality of swordfish fillets flavored with smoke condensate. Journal of Food Processing and Preservation, 31: 167177. https://doi.org/10.1111/j.1745-4549.2007.00120.x google scholar
- Musaiger, O.A. & D’Jouza, R. (2008). Chemical composition of raw fish consumed in Bahrain. Pakistan Journal of Biological Sciences, 11(1): 55-61. https://doi.org/10.3923/pjbs.2008.55.61 google scholar
- Nadia, D. M., Catherine, B., Nabil, K. & Nourhene, M. (2011). Effect of air drying on color, texture and shrin-kage of sardine (Sardina pilchardus) muscles. Journal of Nutrition & Food Sciences, 1: 113. google scholar
- Neetoo, H., Ye, M. & Chen, H. (2010). Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets, International Journal of Food Microbiology, 136: 326-331. https:// doi.org/10.1016/j.ijfoodmicro.2009.10.003 google scholar
- Ogur, S. & Erkan, N. (2020). Microbiological and chemical quality of different types of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811). Journal of Food Safety, 40(1): e12717. https://doi.org/10.1111/jfs.12717 google scholar
- Oluwaniyi, O.O., Dosumu, O.O. & Awolola, G.V. (2010). Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4): 1000-1006. https://doi.org/10.1016/j.foodchem.2010.05.051 google scholar
- Özden, Ö. & Erkan, N. (2005). Biogenic amines as hygiene and quality criteria in marinated fish products. Biogene Amine als Hygiene- und Qualitatskriterien in Fischmarinaden. Archiv für Lebensmittelhygiene, 56(2): 41-44. google scholar
- Özden, Ö. & Erkan, N. (2006). Effect of different packing methods on the shelf life of marinated rainbow trout. Archiv für Lebensmittelhygiene, 57(3): 69-75. google scholar
- Özden, Ö., Erkan, N. & Varlık, C. (2018). Havyar. Aydın Gastronomy, 2(2): 21-34. google scholar
- Özdemir, M. & Floros, J.D. (2004). Active Food Packaging Technologies. Critical Reviews in Food Science and Nutrition, 44: 185-193. https://doi.org/10.1080/10408690490441578 google scholar
- Rehbronn, E. (1983). Das Rauchern von Fishen. p.115. Publisher Paul Parey, ISBN: 3-490-26614-5. google scholar
- Pravakar, P., Mansur, M.A. & Asaduzzaman, M. (2013). Quality and safety aspect of three sun-dried marine fish species: Chinese Pomfret (Stromateus chinensis), Bombay Duck (Harpodon neherius) and Ribbon Fish (Trichiurus haumela). World Journal of Zoology, 8(4): 381-387. google scholar
- Reza, M.S., Bapary, M.A.J., Islam, M. N., & Kamal, M.D. (2009). Optimization of marine fish drying using solar tunnel dryer. Journal of food processing and preservation, 33(1): 47-59. https://doi.org/10.1111/j.1745-4549.2008.00236.x google scholar
- Sankat, C.K. & Mujaffar, S. (2003). Modelling the drying behaviour of salted shark fillets. In 2003 ASAE Annual Meeting (p. 1). American Society of Agricultural and Biological Engineers. google scholar
- Sen, D.P. (2005a) Chemical composition and their technological significance, pp. 43-120, In. Advances in Fish Processing Technology, Publisher Allied, p.818, ISBN: 81-7764-655-9 google scholar
- Sen, D.P. (2005b). Modified atmosphere packaging of seafoods, pp. 203-228, In. Advances in Fish Processing Technology, Publisher Allied, p.818, ISBN: 81-7764-655-9 google scholar
- Shenderyuk, V.I. & Bykowski, P.J. (1990). Salting and marinating of fish. In Seafood: resources, nutritional composition, and preservation. CRC Press. google scholar
- Siddhnath, Ranjan, A., Mohanty, B.P., Saklani, P., Dora, K.C. & Chowdhury, S. (2022). Dry fish and its contri-bution towards food and nutritional security. Food Reviews International, 38(4): 508-536. https://doi.org/1 0.1080/87559129.2020.1737708 google scholar
- Sikorski, Z.E. & Sun Pan, B.S. (1994). Presevation of seafood quality. Edt. Shahidi, F. and Botta, J. R. In: Seafoods chemistry, processing technology and quality, pp: 168-195. Publisher Springer, p:342, ISBN: 978-1-4613-5913-5 (Print) 978-1-4615-2181-5 (Online) google scholar
- Siskos, I., Zotos, A., Melidou, S. & Tsikritzi, R. (2007). The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Food Chemistry, 101: 458-464. https://doi.org/10.1016/j.foodchem.2006.02.002 google scholar
- Stolyhwo, A. & Sikorski, Z.E. (2005). Polycyclic aromatic hydrocarbons in smoked fish-a critical review. Food Chemistry, 91(2): 303-311. https://doi.org/10.1016/j.foodchem.2004.06.012 google scholar
- Thorarinsdottir, K.A., Arason, S., Bogason, S.G. & Kristbergsson, K. (2004). The effects of various salt concent-rations during brine curing of cod (Gadus morhua). International Journal of Food Science & Technology, 39(1): 79-89. https://doi.org/10.1046/j.0950-5423.2003.00757.x google scholar
- Tosun, Y. (2010). Dumanlanmış balıklara inoküle edilmiş Listeria monocytogenes’in farklı uygulamalarla inhi-bisyonunun incelenmesi. İ.Ü. Fen Bilimleri Enstitüsü Doktora Tezi. google scholar
- Truelstrup Hansen, L., Gill, T. & Huss, H.H. (1995). Effects of salt and storage temperature on chemical, micro-biological and sensory changes in cold-smoked salmon. Food Research International, 28: 123-130. https:// doi.org/10.1016/0963-9969(95)90795-C google scholar
- Truelstrup Hansen, L., Drewes Rontved, S. & Huss, H.H. (1998). Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiology, 15: 137-150. https://doi. org/10.1006/fmic.1997.0148 google scholar
- Tülsner, M. (1994). Fishverarbeitung 1: Rohstoffeigenschaften von Fisch und Grundlagen der Verarbeitungspro-zesse. Behr’s Verlag 304 sayfa. google scholar
- Tülsner, M. & Koch, M. (2010). Technologie der Fischverarbeitung. Behr’s Verlag, p.467, ISBN: 978-3-89947558-6. Sayfa 305-347. google scholar
- Valdimarsson, G. & James, D. (2001). World fisheries-utilisation of catches. Ocean & Coastal Management, 44(9-10): 619-633. https://doi.org/10.1016/S0964-5691(01)00072-2 google scholar
- Varlık, C., Erkan, N., Metin, S., Baygar, T. & Özden, Ö. (2000). Determination of the shelf-life of marinated fish balls. Turkish Journal of Veterinary & Animal Sciences, 24(6): 593-597. google scholar
- Van Klaveren, F.W. & Legrende, R. (1965). Salted cod. In: Fish as Food, Vol III. New York: Academic press, s. 133-160. https://doi.org/10.1016/B978-0-12-395571-5.50012-0 google scholar
- Vasiliadou, S., Ambrosiadis, I., Vareltzis, K., Fletouris, D. & Gavriilidou, I. (2005). Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product. European Food Research and Technology, 221(7): 232-236. https://doi.org/10.1007/s00217-005-1138-z google scholar
- Vidacek, S. & Janci, T. (2016). Safety of fish products. In Regulating Safety of Traditional and Ethnic Foods. Academic Press. S. 79-97. https://doi.org/10.1016/B978-0-12-800605-4.00005-0 google scholar
- Vishwanath, W., Lilabati, H. & Bijen, M. (1998). Biochemical, nutritional and microbiological quality of fresh and smoked mud eel fish Monopterus albus- a comparative study. Food Chemistry, 61(1/2): 153-156. https:// doi.org/10.1016/S0308-8146(97)00108-8 google scholar
- Voskresensky, N.A. (1965). Salting of herring. In Fish as Food. Vol. III. G. Borgstrom(Ed.). Academic Press, New York, s. 107-131. https://doi.org/10.1016/B978-0-12-395571-5.50011-9 google scholar
- Wall, R., Howard, J.J. & Bindu, J. (2001). The seasonal abundance of blowflies infesting drying fish in sout-h-west India. Journal of Applied Ecology, 339-348. https://doi.org/10.1046/j.1365-2664.2001.00588.x google scholar
- Yeşiltaş, M. (2012). Dumanlanmış Balığın Kalitesinde Aljinat Kaplamanın Etkisi. İ.Ü. Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. google scholar
- Yoo, J.Y., Cho, H.J., Moon, S., Choi, J., Lee, S., Ahn, C., Yoo, K.Y., Kim, I., Ko, K.P., Lee, J.E. & Park, S.K. (2020). Pickled vegetable and salted fish intake and the risk of gastric cancer: two prospective cohort studies and a meta-analysis. Cancers, 12(4): 996. https://doi.org/10.3390/cancers12040996 google scholar
- Zaitsev, V., Kizevetter, I., Lagunov, L., Makarova, T., Minder, L., & Podsevalov, V. (1969). Salting and marina-ting. In: Fish curing and processing. Moscow: MIR Publishers, s. 198-256. google scholar