Effects of different thawing methods on the quality of meagre fillets

Detalhes bibliográficos
Autor(a) principal: Genç, Ísmail Yüksel
Data de Publicação: 2015
Outros Autores: Esteves, E., Aníbal, J., Diler, Abdullah
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/7937
Resumo: The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) 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 (H2S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets.
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spelling Effects of different thawing methods on the quality of meagre filletsFrozen fishMeagre (Argyrosomus regius)QualityThawing methodsThe aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) 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 (H2S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets.Veterinary Journal of Ankara University (Ankara Üniversitesi Veteriner Fakültesi Dergisi)SapientiaGenç, Ísmail YükselEsteves, E.Aníbal, J.Diler, Abdullah2016-04-04T16:28:47Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/7937eng0003-3685AUT: EES01759; JAN01430;https://dx.doi.org/10.1501/Vetfak_0000002673info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:19:06Zoai:sapientia.ualg.pt:10400.1/7937Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:00:11.131470Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effects of different thawing methods on the quality of meagre fillets
title Effects of different thawing methods on the quality of meagre fillets
spellingShingle Effects of different thawing methods on the quality of meagre fillets
Genç, Ísmail Yüksel
Frozen fish
Meagre (Argyrosomus regius)
Quality
Thawing methods
title_short Effects of different thawing methods on the quality of meagre fillets
title_full Effects of different thawing methods on the quality of meagre fillets
title_fullStr Effects of different thawing methods on the quality of meagre fillets
title_full_unstemmed Effects of different thawing methods on the quality of meagre fillets
title_sort Effects of different thawing methods on the quality of meagre fillets
author Genç, Ísmail Yüksel
author_facet Genç, Ísmail Yüksel
Esteves, E.
Aníbal, J.
Diler, Abdullah
author_role author
author2 Esteves, E.
Aníbal, J.
Diler, Abdullah
author2_role author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Genç, Ísmail Yüksel
Esteves, E.
Aníbal, J.
Diler, Abdullah
dc.subject.por.fl_str_mv Frozen fish
Meagre (Argyrosomus regius)
Quality
Thawing methods
topic Frozen fish
Meagre (Argyrosomus regius)
Quality
Thawing methods
description The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) 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 (H2S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
2016-04-04T16:28:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/7937
url http://hdl.handle.net/10400.1/7937
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0003-3685
AUT: EES01759; JAN01430;
https://dx.doi.org/10.1501/Vetfak_0000002673
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Veterinary Journal of Ankara University (Ankara Üniversitesi Veteriner Fakültesi Dergisi)
publisher.none.fl_str_mv Veterinary Journal of Ankara University (Ankara Üniversitesi Veteriner Fakültesi Dergisi)
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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