In this study, the physicochemical changes in Turkish salmon during lakerda processing were characterized, and the differences in the sensory profile of the product compared to traditional bonito lakerda were identified. During the 22-day lakerda production process, which was carried out using fish averaging 46.25 cm in length and weighing 1,348.72 g, the TVB-N value decreased from 22.74 mg N/100 g in the raw sample to 9.54 mg N/100 g in the final product lakerda (Step 5). During brining, the salt content increased from 0.78% to 12.21%, settling at 8.68% in the final product. Concurrently, water activity decreased from 0.99 to 0.78, reaching 0.91 in the final stage. Moisture content dropped from 67.91% to 47.58% before rising to 61.83%, while the maximum protein content reached 26.70%. The sensory evaluation revealed that Turkish salmon lakerda showed significant differences from traditional bonito lakerda in terms of firmness and perceived saltiness (p < 0.05), while it received a similar level of acceptance to bonito lakerda in terms of overall consumer preference (p > 0.05). In conclusion, the sensory panel results show that Turkish salmon is a strong and sensory-equivalent alternative to traditional bonito lakerda in terms of consumer preference.
As global aquaculture continues to expand, the effective management of fish processing by-products, often accounting for up to 50% of total fish weight, has become a critical challenge. This review focuses on converting fish waste into functional feed through yogurt-mediated fermentation into fermented fish silage (FFS). Using a natural symbiotic mixture of Lactobacillus bulgaricus or Streptococcus thermophilus, small-scale businesses can achieve rapid acidification (pH < 4.5) and biostabilization without the cost of producing industrial fishmeal and the danger associated with traditional acid silage. Data indicate that yogurt-based fish silage increases protein bioavailability and can partially replace fishmeal in aquafeeds, offering a cost-effective alternative for sustainable fish production. This process supports an aquaculture-based circular economy, but further research on microbial communities and long-term fish health is needed to maximize the benefits of yogurt-based FFS.
