The Effect of the Freezing-Thawing Process on Fish Quality

Authors : Taçnur BAYGAR**, Özkan ÖZDEN, Didem ÜÇOK

Pages : 173-178

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Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of this study was to determine the quality changes of anchovy insert ignore into journalissuearticles values(Engraulis engrasicholus, L. 1758); and bluefish insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(+4 ± 1 ºC, 16 h);, microwave insert ignore into journalissuearticles values(180 W, 15 m); and in running water insert ignore into journalissuearticles values(+21 ± 1 ºC, 2h); for 15 day periods. Sensory, pH, total volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N); and trimethylamine nitrogen insert ignore into journalissuearticles values(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