The effect of thawing methods on the quality of eels (Anguilla anguilla)

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dc.contributor.authorErsoy, Beyza
dc.contributor.authorAksan, Emine
dc.contributor.authorOzeren, Akif
dc.date.accessioned2024-09-18T20:19:55Z
dc.date.available2024-09-18T20:19:55Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractPhysical (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.en_US
dc.identifier.doi10.1016/j.foodchem.2008.03.081
dc.identifier.endpage380en_US
dc.identifier.issn0308-8146
dc.identifier.issue2en_US
dc.identifier.pmid26047438en_US
dc.identifier.scopus2-s2.0-51749125612en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage377en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2008.03.081
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9950
dc.identifier.volume111en_US
dc.identifier.wosWOS:000257979700016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEuropean eel (Anguilla anguilla)en_US
dc.subjectfrozen meaten_US
dc.subjectthawing methodsen_US
dc.subjectmicrobiological qualityen_US
dc.subjectphysicochemical qualityen_US
dc.titleThe effect of thawing methods on the quality of eels (Anguilla anguilla)en_US
dc.typeArticleen_US

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