A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs
In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (<i>Chelidonichthys lucerna</i> Linnaeus, 1758) and garfish (<i>Belone belone</i> Linnaeus, 1761)) and five her...
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2025-07-01
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| author | Can Okan Altan |
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| description | In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (<i>Chelidonichthys lucerna</i> Linnaeus, 1758) and garfish (<i>Belone belone</i> Linnaeus, 1761)) and five herbs (dill (<i>Anethum graveolens</i> Linnaeus, 1753), sage (<i>Salvia officinalis</i> Linnaeus, 1753), mint (<i>Mentha piperita</i> Linnaeus, 1753), sweet (<i>Ocimum basilicum</i> Linnaeus, 1754), and purple basil (<i>Ocimum basilicum</i> var. <i>purpurascens</i> Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (<i>p</i> < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples. |
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| institution | Kabale University |
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| spelling | doaj-art-17fa1dce37bb4205817952020bbd99ed2025-08-20T03:58:31ZengMDPI AGFoods2304-81582025-07-011414246510.3390/foods14142465A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and HerbsCan Okan Altan0Department of Seafood Processing Technology, Fisheries Faculty, Sinop University, Sinop 57000, TürkiyeIn this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (<i>Chelidonichthys lucerna</i> Linnaeus, 1758) and garfish (<i>Belone belone</i> Linnaeus, 1761)) and five herbs (dill (<i>Anethum graveolens</i> Linnaeus, 1753), sage (<i>Salvia officinalis</i> Linnaeus, 1753), mint (<i>Mentha piperita</i> Linnaeus, 1753), sweet (<i>Ocimum basilicum</i> Linnaeus, 1754), and purple basil (<i>Ocimum basilicum</i> var. <i>purpurascens</i> Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (<i>p</i> < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples.https://www.mdpi.com/2304-8158/14/14/2465gravlaxfishtub gurnardgarfishsensory analysesminerals and heavy metals |
| spellingShingle | Can Okan Altan A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs Foods gravlax fish tub gurnard garfish sensory analyses minerals and heavy metals |
| title | A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs |
| title_full | A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs |
| title_fullStr | A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs |
| title_full_unstemmed | A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs |
| title_short | A Comprehensive Study on Gravlax: A Multidimensional Evaluation of Gravlax Produced from Different Fish Species and Herbs |
| title_sort | comprehensive study on gravlax a multidimensional evaluation of gravlax produced from different fish species and herbs |
| topic | gravlax fish tub gurnard garfish sensory analyses minerals and heavy metals |
| url | https://www.mdpi.com/2304-8158/14/14/2465 |
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