The effect of thawing methods on the quality of eels (Anguilla anguilla)
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Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Physical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid Values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a* values of thawed samples usually decreased significantly (P < 0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1 CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator-thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water-thawed samples. Water thawing is therefore suitable for frozen eel. (C) 2008 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
European eel (Anguilla anguilla), frozen meat, thawing methods, microbiological quality, physicochemical quality
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
111
Sayı
2
