The effect of the freezing-thawing process on fish quality

BAYGAR T., Ozden O., UCOK D.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.1, pp.173-178, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 1
  • Publication Date: 2004
  • Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.173-178
  • Istanbul University Affiliated: Yes

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 degreesC and thawed in a refrigerator (+4 +/- 1 degreesC, 16 h). microwave (180 W. 15 m) and in running water (+21 +/- 1 degreesC, 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.