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October 2, 2025Marine Science and Technology BulletinOpen Access

Monitoring physicochemical attributes and nutritional alterations in lakerda during early-stage and intermediate maturation periods: A preliminary research

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Authors

CACan Okan Altan

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Overview

This research examines physicochemical changes and nutritional composition in lakerda, suggesting important correlations in storage effects.

Key Points

  • Lakerda showed increased salt content and TBARs during maturation from L10 to L20 days, impacting quality.
  • Moisture content and water activity (aw) decreased significantly as storage time increased, indicating deterioration.
  • Storage affected color parameters, with L* values decreasing and a* and b* values increasing over time.
  • Correlations revealed ash content increased with salt, while inversely related to pH, L*, and aw values.

Cite This Study

Can Okan Altan (2025) studied this question.

synapsesocial.com/papers/68de84bb5b556a9128e1b873https://doi.org/10.33714/masteb.1757035
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