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 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.