Effect of Different Thawing Techniques on Color of Black Sea Trout (Salmo labrax Pallas, 1814) Fillets

Yıl 2017, Cilt: 1 Sayı: 1, 27 - 32, 20.12.2017

Ekrem Cem Çankırılıgil , Esen Alp Erbay

https://doi.org/10.31015/jaefs.17004

Cited By: 2

Öz

In this research, effect of different thawing techniques on the meat color of Black Sea trout (Salmo labrax) was evaluated. The commonly using fish thawing methods by the consumers were applied to frozen fish fillets and the color losses were determined. For this purpose, 70 individuals of Black Sea trout were used. First of all, trouts were washed, cleaned and filleted before the freezing stage. In the latter, fillets were kept at -20 ºC for 7 days in deep-freezer and frozen fillets were thawed with 4 different thawing techniques such as thawing in room temperature (+25ºC), immersion in water (+15 ºC), in refrigerator (+4 ºC) and in microwave (defrost option). Finally, color characteristics of thawed fillets were determined. According to the results, while the most similar color profile to fresh Black Sea trout meat was detected on thawed in refrigerator at +4ºC, most color loss was observed in microwaved ones. In view of the results and considering food safety, thawing of frozen fish fillets in refrigerator (+4ºC) is more convenient.

Anahtar Kelimeler

Thawing, Salmo trutta labrax, Color, Quality Loss, Fish Fillet, Freezing

Kaynakça

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