Turkish Journal of Veterinary & Animal Sciences
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.
DOI
-
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
