Effect of different thawing methods on the quality of bonito Sarda sarda Bloch 1793
Yazarlar (4)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Gizem Göknar
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | UKRAINIAN FOOD JOURNAL | ||
| Dergi ISSN | 2304-974X | ||
| Dergi Tarandığı Indeksler | Index Copernicus (2012), EBSCO (2013), Google Scholar (2013), Ulrichs Web (2013), Universal Impact Factor(2014), Directory of Open Access scholarly Resources (ROAD) (2014), DRJI (2014), Online Library of University of Southhern Denmark (2014), CABI full text (2014), Global Impact Factor (2014), ERIH PLUS (2014), DOAJ (2015), InfoBase Index (2015) | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2015 |
| Cilt / Sayı / Sayfa | 4 / 3 / 460–466 | DOI | – |
| Makale Linki | http://www.ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202015%20V.4%20Is.3.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Materials and methods The quality control of bonito were carried out by the analyses of rational weight loss, TVB-N, TMA-N, TBARs, pH value, water activity (Aw), total mesophilic and total psychrotrophic bacterial amount. Results and discussion After thawing process, water loss, pH, water activity, TVB-N, TBARs, TMA-N values, total mesophilic and psychrotrophic bacteria counts were found as; 2.01, 1.66 and 2.54%; 5.95, 5.98 and 5.86; 0.98, 0.98 and 0.99; 20.83, 20.35 and 14.87 mg/100g; 0.51, 0.45 and 0.54 mgMDA/kg; 0.89, 0.47 and 0.48 mg/100g; 3.58, 3.47 and 3.35 Log CFU/g; 3.25, 2.86 and 2.84 Log CFU/g, respectively. Significant differences (p> 0.05) were not found between rational weight loss (%) and pH values of different thawing methods. The lowest TVB-N value of the bonito was observed in microwave oven with 7 minutes thawing time, the maximum TVB-N value of the fish was determined in refrigerator-thawed group for 22 hours. The analysis showed that the amount of TVB-N increased with increasing thawing duration. Therefore, in terms of time and quality of bonito thawing in microwave oven gives better results than the other methods. Thawing in the microwave gave the best results in terms of TMA-N value. The microbial amounts were found less than 4 Log CFU/g in all samples. Based on these results; less thawing time of microwave thawing and water-thawing method were obtained better quality fish. Conclusion In this research, effects of thawing methods on pH value and sensory characteristics of bonito were not important statistically (p> 0.05) while affect the other quality parameter. Based on the chemical and … |
| Anahtar Kelimeler |
| Bonito | Sarda sarda | Freezing | Thawing | Quality |
