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Journals / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2015 / Cilt: 62 - Sayı: 2

Farklı çözdürme tekniklerinin sarıağız balığı filetolarının kalitesi üzerine etkileri

Effects of different thawing methods on the quality of meagre fillets

Abdullah DİLER
İsmail Yüksel GENÇ
Eduardo ESTEVES
Jaime ANIBAL
Pages
153–159
Publication Date
2022-10-12
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Taking into account all parameters studied, refrigerator thawing w asfound to be more suitable for the frozen meagre fillets.

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water andmicrowave) 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 (H 2S).
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Key Findings & Data:In terms of hardness, refrigerator thawedsamples exhibited a harder texture compared to other ones.
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Conclusion & Impact:Taking into account all parameters studied, refrigerator thawing w asfound to be more suitable for the frozen meagre fillets.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water andmicrowave) 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 (H 2S). In terms of hardness, refrigerator thawedsamples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing w asfound to be more suitable for the frozen meagre fillets.

Özet

Bu çalışmanın amacı dondurulmuş ve -20°Cde 21 gün muhafaza edilen sarıağız balığı filetolarında farklı çözdü rmetekniklerinin (hava, buzdolabı, su ve mikrodalga) fiziksel, kimyasal ve mikrobiyolojik etkilerinin belirlenmesidir. Örnekler, renkdeğişimleri, pH, toplam uçucu bazik azot, sertlik, yapışkanlık, toplam canlı sayısı, toplam psikrofilik bakteri sayısı ve hidrojen sülfitüreten bakteri sayısı açısından karşılaştırılmışlardır. Sertlik açısından buzdolabında çözdürülen örnekler en yüksek değeri a lmıştır.Çalışılan bütün parametreler göz önüne alındığında dondurulmuş sarıağız balığı filetoları için buzdolabın da çözdürme en uygunmetod olarak belirlenmiştir.

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Cite This Article

DİLER, A., GENÇ, İ. Y., ESTEVES, E., ANIBAL, J. (2022). Farklı çözdürme tekniklerinin sarıağız balığı filetolarının kalitesi üzerine etkileri. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 62 - Sayı: 2, 153–159. https://ajindex.com/articles/444767

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References (2)

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