Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets

ABSTRACT

This study aimed to develop a seafood product by combining the techniques of salting and smoke flavorings (SF) and monitoring their effect on color and some other quality parameters throughout storage. SF added groups at varying concentrations of 50%, 33%, and 25%, coded as SF1, SF2, and SF3, respectively. The color changes and other quality parameters were monitored during 90 days of storage. It was concluded that SF had a significant effect on the color parameters (especially b*) (p<0.05). According to the sensory analysis results, SF3 is a better candidate for further commercializing salted and SF added bonito.

KEYWORDS:

• Salted Bonito
• Computerized Imaging System (CIS)
• color
• quality
• smoke flavorings (SF)

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by Çanakkale OnsekizMart University Scientific Research Coordination Unit. Project numberFYL-2017-1188.