Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

The Effect of the Freezing-Thawing Process on Fish Quality

Yazarlar: Taçnur BAYGAR, Özkan ÖZDEN, Didem ÜÇOK

Cilt 28 , Sayı 1 , 2004 , Sayfalar 173 - 178

Konular:-

Anahtar Kelimeler:Freezing,Thawing,Quality changes,Anchovy,Blue fish

Özet: 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.

ATIFLAR
Atıf Yapan Eserler
Henüz Atıf Yapılmamıştır
KAYNAK GÖSTER
BibTex
KOPYALA
@article{2004, title={The Effect of the Freezing-Thawing Process on Fish Quality}, volume={28}, number={1}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Taçnur BAYGAR**,Özkan ÖZDEN,Didem ÜÇOK}, year={2004}, pages={173–178} }
APA
KOPYALA
Taçnur BAYGAR**,Özkan ÖZDEN,Didem ÜÇOK. (2004). The Effect of the Freezing-Thawing Process on Fish Quality (Vol. 28, pp. 173–178). Vol. 28, pp. 173–178. Turkish Journal of Veterinary and Animal Sciences.
MLA
KOPYALA
Taçnur BAYGAR**,Özkan ÖZDEN,Didem ÜÇOK. The Effect of the Freezing-Thawing Process on Fish Quality. no. 1, Turkish Journal of Veterinary and Animal Sciences, 2004, pp. 173–78.
Atıf Görüntüle
PDF Görüntüle
Kaynak Görüntüle
Paylaş
Dergi Bilgileri