Effects of different thawing methods on the quality of meagre fillets

Abstract

The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) on physical, chemical and microbiological quality of meagre fillets which were frozen and stored at -20°C for 21 days. The samples were compared for colour changes, pH, total volatile basic nitrogen (TVB-N), hardness, adhesiveness, total viable count (TVC), total psychrophilic count (TPC) and hydrogen-sulphide producing bacteria (H2S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets

Keywords

• Frozen fish
• Meagre (Argyrosomus regius)
• Quality
• Thawing methods

Farklı çözdürme tekniklerinin sarıağız balığı filetolarının kalitesi üzerine etkileri

Abstract

Bu çalışmanın amacı dondurulmuş ve -20°C’de 21 gün muhafaza edilen sarıağız balığı filetolarında farklı çözdürme tekniklerinin (hava, buzdolabı, su ve mikrodalga) fiziksel, kimyasal ve mikrobiyolojik etkilerinin belirlenmesidir. Örnekler, renk değişimleri, pH, toplam uçucu bazik azot, sertlik, yapışkanlık, toplam canlı sayısı, toplam psikrofilik bakteri sayısı ve hidrojen sülfit üreten bakteri sayısı açısından karşılaştırılmışlardır. Sertlik açısından buzdolabında çözdürülen örnekler en yüksek değeri almıştır. Çalışılan bütün parametreler göz önüne alındığında dondurulmuş sarıağız balığı filetoları için buzdolabında çözdürme en uygun metod olarak belirlenmiştir

Keywords

• Çözdürme metotları
• Donmuş balık
• Kalite
• Sarıağız (Argyrosomus regius)

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