Determination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801)
Year: 2025
Type: article
Abstract: In this study, the nutritional composition and the physicochemical, microbiological, and sensory quality parameters of traditional and liquid smoke-treated meagre pastirma were investigated under refrigerated storage conditions at +4 °C. For this purpose, analyses were conducted over a 120-day storage period on four different sample groups: traditional pastirma with fenugreek paste (FMP), traditional pastirma without fenugreek paste (MP), liquid smoke-treated with fenugreek paste (LSFMP), and liquid smoke-treated without fenugreek paste (LSMP). Moisture content in fresh fish, originally 71.63%, decreased to approximately 42–44% in all pastirma groups. Despite this notable reduction, statistical analysis revealed no significant differences in moisture levels among the processed groups (p > 0.05). Protein content increased to 30–33% following pastirma processing, and significant differences were observed between traditionally and smoke-treated samples (p
Authors: Buminhan Burkay Selçuk, Fikret Çakır
Institution: Çanakkale Onsekiz Mart Üniversitesi
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4412406205