Effects of Multiple Freezing Thawing Processes and Different Thawing Methods on Quality Changes of Anchovy Engraulis encrasicholus L
Yazarlar (4)
Kaba Nilgun
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Ozer Ozgul
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Eryasar Kubra
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Agriculture and Environment | ||
| Dergi ISSN | 1459-0255 Dergi Bilgileri (2013) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2013 |
| Cilt / Sayı / Sayfa | 11 / 3 / 185–189 | DOI | – |
| Makale Linki | https://www.researchgate.net/profile/Benguenur-Corapci/publication/258207894_Effects_of_multiple_freezing-thawing_processes_and_different_thawing_methods_on_quality_changes_of_anchovy_Engraulis_engrasicholus_L/links/00b495273b24a972fc000000/Effects-o | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| Thawing method of frozen food is considerably important in terms of sensory, chemical and microbiological quality of it. The products which are not frozen under suitable conditions or successive multiple frozen thawed may be bad for health. Too few information related with this subject takes part in literature. The caught fishes during determined seasons such as anchovy are preserved as to be frozen in several parts of earth. Various methods are used for thawing of the products preferably. In some cases, multiple thawing process may be applied. In present study, it was aimed determining quality changes of anchovy (Engraulis engrasicholus) which was frozen multiple and thawed in different environments. Anchovies frozen at-30ºC were thawed in refrigerator (at 4±1ºC, for 13 h) and microwave oven (at 900 W, 17 min) at 15 day intervals. Analyses of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine nitrogen (TMA-N), pH, total mesophilic aerobic bacteria (TMAB) and sensory analysis were made in samples both thawed in refrigerator and microwave oven. It was pointed out as to sensory scores that, anchovies which were thawed in refrigeration and microwave oven conditions became inconsumable after the thirdand the fourth thawing processes, respectively. As to results of the analysis, total mesophilic aerobic bacteria count exceeded acceptability limit value of 6 log cfu/g after the second and the third thawing processes in the refrigerator and microwave oven thawed samples, respectively. Effects of thawing period and methods on TVB-N, TBA, TMA, pH and TMAB and sensory scores were found significantly (p< 0.05 … |
| Anahtar Kelimeler |
| Anchovy | Freeze | Microwave oven | Thaw | Thawing method | Thawing period |
