AI Summary & Key Takeaways
AI InsightThis study shows that the frozen mackerel was transported to the retailers and customers under good conditions.
📌 3 Key Takeaways
Abstract
The quality of imported mackerel (Scomber scombrus Linnaeus, 1758) was examined and the effect of different thawing methods on the quality was determined. The frozen samples were taken from 3 points: the first depot, the second depot and the retail sellers. The study was carried out in duplicate. The quality of the samples was determined according to sensory, chemical and microbiological analyses. It was determined that the 3 different thawing procedures (in water, at room temperature and in a refrigerator) did not change the quality significantly. This study shows that the frozen mackerel was transported to the retailers and customers under good conditions.
Özet
The quality of imported mackerel (Scomber scombrus Linnaeus, 1758) was examined and the effect of different thawing methods on the quality was determined. The frozen samples were taken from 3 points: the first depot, the second depot and the retail sellers. The study was carried out in duplicate. The quality of the samples was determined according to sensory, chemical and microbiological analyses. It was determined that the 3 different thawing procedures (in water, at room temperature and in a refrigerator) did not change the quality significantly. This study shows that the frozen mackerel was transported to the retailers and customers under good conditions.