Chemical and Microbiological Qualities of Dry-Salted (Lakerda) Bonito (Sarda sarda, Block 1793)

Abstract

In this study, changes in the chemical and microbiological properties of bonito (Sarda sarda, Block 1793) salted by dry salting (lakerda) and stored for 6 months at 4 ± 1C were investigated. The fresh gutted and sliced bonitos were used as raw material for salting by using the ratio of fish to salt as 5:1 by weight. Salted fish remained in the liquid pickle formed by salt and the liquid extracted from the fish. This solution was not drained during the storage period. The product is described as "lakerda" in Turkey. In the fresh fish, total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) values were 11.21 mg/100 g and 1.19mg/100g, respectively. During the storage period, TVB-N and TMA values increased slowly to 27.67 mg/100 g and 4.99 mg/100 g, respectively, at the end of the storage period. In the first month after salt processing, the total mesophilic bacteria count was 4.6 × 102 cfu/g. In the later months, mesophilic, psychotropic, coliform bacteria and yeast-mold did not reproduce. According to the results, bonito salted by dry salting and stored at 4 ± 1C was in good quality in terms of chemical and microbiological properties during the storage period of 6 months. © 2006, Blackwell Publishing.