The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil

Koral S., KÖSE S., TUFAN B.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, vol.10, no.4, pp.439-443, 2010 (SCI-Expanded) identifier identifier


In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4 +/- 1 degrees C and 17 +/- 3 degrees C were investigated. In addition, biochemical composition and yield after processing were determined. The values for moisture, crude protein, crude fat, ash and salt were found as 67.71, 14.55, 12.87, 1.76 and 0.70% for fresh bonito, while 57.13, 20.55, 13.97, 3.69 and 3.33% for smoked bonito, respectively. The yield after smoking was calculated as 78.02%. Total volatile basic nitrogen (TVB-N), thiobarbutiric acid (TBA) and total trimethlyamine (TMA) of smoked bonito increased significantly during storage at both temperatures while sensory scores decreased (P < 0.05). According to sensory values, samples showed 4 days shelf life at 17 +/- 3 degrees C and 10 days at 4 +/- 1 degrees C. TVB-N values supported sensory analysis results and samples spoiled on 4(th) day of storage at 17 +/- 3 degrees C temperature and 11(th) day of storage at cold storage conditions (4 +/- 1 degrees C). TMA and TBA results were within the acceptable levels throughout the storage period for all analyzed samples. Therefore, TVB-N was found as a reliable parameter to measure chemical changes and determine quality of fish samples. This study shows that smoked bonito packed in aluminium foil can be stored at 4 +/- 1 degrees C for 10 days.