The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidiumsativum)

Although Atlantic bonito (Sarda sarda Bloch, 1793) has a short fishing season compared to other common commercial species, it is stand out with its favourable aspects such as nutrient-rich lipid/protein composition, high-ratio meat yield and specific taste. Bonito fish are commonly consumed fresh, but also it can be preserved with dry salting or brine methods to produce traditional salted bonito (lakerda). However, gravlax is a high-valued gastronomic product which is made from salmon with dill (Anethum graveolens) in principle, hereby gravlax curing method that can be applied to different fish species and aromatic herbs. The aim of the study was to determine the characteristics such as consumers’ taste preferences, nutritional composition, colour and texture of bonito gravlax made with dill and garden cress (Lepidium sativum). The usage of dill or garden cress did not affect the crude protein values (p > 0.05). The moisture loss of group A (with dill) was higher than group B (with garden cress) (p