Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
The aim of this study was to determine the quality changes of anchovy (Engraulis engrasicholus, L. 1758) and bluefish (Pomatomus saltatrix, L. 1766) due to a multiple freezing-thawing process. The samples were stored in straphor plate at -30 ºC and thawed in a refrigerator (+4 ± 1 ºC, 16 h), microwave (180 W, 15 m) and in running water (+21 ± 1 ºC, 2h) for 15 day periods. Sensory, pH, total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) analyses were performed. It was determined that the quality of samples thawed in water and a refrigerator decreased to the "spoiled" level after the 3th thawing process and the quality of samples thawed in a microwave spoiled after the 4th thawing process. However, consumption of the fish after the 1st thawing process is recommended.
Keywords
Freezing, thawing, quality changes, anchovy, blue fish
First Page
173
Last Page
178
Recommended Citation
BAYGAR, TAÇNUR; ÖZDEN, ÖZKAN; and ÜÇOK, DİDEM (2004) "The Effect of the Freezing-Thawing Process on Fish Quality," Turkish Journal of Veterinary & Animal Sciences: Vol. 28: No. 1, Article 25. Available at: https://journals.tubitak.gov.tr/veterinary/vol28/iss1/25
