Guneri, NilgunKostekli, Bayram2025-03-232025-03-2320181018-46191610-2304https://hdl.handle.net/11486/7384In this study, the aim was to detect quality changes under different conditions with regard to multiple frozen-thawed gutted and whole Atlantic bonito (Sarda sarda, Bloch 1793). The Atlantic bonito (gutted and whole) were frozen at -30 +/- 2 degrees C and were thawed 4 times at room temperature (21 +/- 2 degrees C, 4 hours) and 4 times under tap water (15 +/- 2 degrees C, 3 hours) at 15-day intervals. The quality assessment of the Atlantic bonito was done using sensory quality, chemical [total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), thiobarbituric acid (TBA), pH] and microbiological analyses [total mesophilic aerobic bacteria (TMAB)]. According to the sensory analysis results, the best score was given to the gutted Atlantic bonitos, thawed under tap water, after the final thawing process.eninfo:eu-repo/semantics/closedAccessChemical qualityfreezingthawingmicrobiological qualitysensory qualityArticle271284148423N/AWOS:000455562400059N/A