Effect of different thawing methods on the quality of bonito (Sarda sarda, Bloch 1793)

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dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.contributor.authorTuran, Hulya
dc.contributor.authorKocatepe, Demet
dc.contributor.authorAltan, Can Okan
dc.contributor.authorGoknar, Gizem
dc.date.accessioned2025-03-23T19:47:37Z
dc.date.available2025-03-23T19:47:37Z
dc.date.issued2015
dc.departmentSinop Üniversitesi
dc.description.abstractIntroduction. In this study, the changes on quality of whole frozen bonito (Sarda sarda) thawed in the refrigerator (at 4 +/- 2 degrees C, 22 hours), in the water (12.1 +/- 0.8 degrees C, 1.5 hours) and in the microwave (160 W, 7 min) were identified. Materials and methods. The quality control of bonito were carried out by the analyses of rational weight loss, TVB-N, TMA-N, TBARs, pH value, water activity (Aw), total mesophilic and total psychrotrophic bacterial amount. Results and discussion. After thawing process, water loss, pH, water activity, TVB-N, TBARs, TMA-N values, total mesophilic and psychrotrophic bacteria counts were found as; 2.01, 1.66 and 2.54%; 5.95, 5.98 and 5.86; 0.98, 0.98 and 0.99; 20.83, 20.35 and 14.87 mg/100g; 0.51, 0.45 and 0.54 mgMDA/kg; 0.89, 0.47 and 0.48 mg/100g; 3.58, 3.47 and 3.35 Log CFU/g; 3.25, 2.86 and 2.84 Log CFU/g, respectively. Significant differences (p>0.05) were not found between rational weight loss (%) and pH values of different thawing methods. The lowest TVB-N value of the bonito was observed in microwave oven with 7 minutes thawing time, the maximum TVB-N value of the fish was determined in refrigerator-thawed group for 22 hours. The analysis showed that the amount of TVB-N increased with increasing thawing duration. Therefore, in terms of time and quality of bonito thawing in microwave oven gives better results than the other methods. Thawing in the microwave gave the best results in terms of TMA-N value. The microbial amounts were found less than 4 Log CFU/g in all samples. Based on these results; less thawing time of microwave thawing and water-thawing method were obtained better quality fish. Conclusion. In this research, effects of thawing methods on pH value and sensory characteristics of bonito were not important statistically (p>0.05) while affect the other quality parameter. Based on the chemical and microbiological analysis results increasing thawing period were negatively affect the quality of fish.
dc.identifier.endpage466
dc.identifier.issn2304-974X
dc.identifier.issn2313-5891
dc.identifier.issue3
dc.identifier.scopusqualityQ3
dc.identifier.startpage460
dc.identifier.urihttps://hdl.handle.net/11486/7394
dc.identifier.volume4
dc.identifier.wosWOS:000443645900009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherNatl Univ Food Technologies
dc.relation.ispartofUkrainian Food Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectBonito
dc.subjectSarda sarda
dc.subjectFreezing
dc.subjectThawing
dc.subjectQuality
dc.titleEffect of different thawing methods on the quality of bonito (Sarda sarda, Bloch 1793)
dc.typeArticle

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