Effects of multiple freezing-thawing processes and different thawing methods on quality changes of anchovy (Engraulis engrasicholus L.)

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dc.contributor.authorNilgun, Kaba
dc.contributor.authorBengunur, Corapci
dc.contributor.authorOzgul, Ozer
dc.contributor.authorKubra, Eryasar
dc.date.accessioned2025-03-23T19:17:53Z
dc.date.available2025-03-23T19:17:53Z
dc.date.issued2013
dc.departmentSinop Üniversitesi
dc.description.abstractThawing method of frozen food is considerably important in terms of sensory, chemical and microbiological quality of it. The products which are not frozen under suitable conditions or successive multiple frozen thawed may be bad for health. Too few information related with this subject takes part in literature. The caught fishes during determined seasons such as anchovy are preserved as to be frozen in several parts of earth. Various methods are used for thawing of the products preferably. In some cases, multiple thawing process may be applied. In present study, it was aimed determining quality changes of anchovy (Engraulis engrasicholus) which was frozen multiple and thawed in different environments. Anchovies frozen at -30°C were thawed in refrigerator (at 4 ± 1°C, for 13 h) and microwave oven (at 900 W, 17 min) at 15 day intervals. Analyses of total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine nitrogen (TMA-N), pH, total mesophilic aerobic bacteria (TMAB) and sensory analysis were made in samples both thawed in refrigerator and microwave oven. It was pointed out as to sensory scores that, anchovies which were thawed in refrigeration and microwave oven conditions became inconsumable after the third and the fourth thawing processes, respectively. As to results of the analysis, total mesophilic aerobic bacteria count exceeded acceptability limit value of 6 log cfu/g after the second and the third thawing processes in the refrigerator and microwave oven thawed samples, respectively. Effects of thawing period and methods on TVB-N, TBA, TMA, pH and TMAB and sensory scores were found significantly (p<0.05). Consequently; it might be said that the microwave oven thawing instead of refrigerator thawing gave better and effective results for thawing process of anchovy with regard to quality, the thawing process should not be repeated more than 3 times.
dc.identifier.endpage189
dc.identifier.issn1459-0255
dc.identifier.issue3-4
dc.identifier.scopus2-s2.0-84886284996
dc.identifier.scopusqualityN/A
dc.identifier.startpage185
dc.identifier.urihttps://hdl.handle.net/11486/4462
dc.identifier.volume11
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWFL Publisher Ltd.
dc.relation.ispartofJournal of Food, Agriculture and Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250323
dc.subjectAnchovy
dc.subjectFreeze
dc.subjectMicrowave oven
dc.subjectThaw
dc.subjectThawing method
dc.subjectThawing period
dc.titleEffects of multiple freezing-thawing processes and different thawing methods on quality changes of anchovy (Engraulis engrasicholus L.)
dc.typeArticle

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