Letter to Editor
Year 2015,
, 153 - 159, 01.06.2015
Abstract
The aim of this study was to determine the effect of different thawing methods (air, refrigerator, water and microwave) on physical, chemical and microbiological quality of meagre fillets which were frozen and stored at -20°C for 21 days. The samples were compared for colour changes, pH, total volatile basic nitrogen (TVB-N), hardness, adhesiveness, total viable count (TVC), total psychrophilic count (TPC) and hydrogen-sulphide producing bacteria (H2S). In terms of hardness, refrigerator thawed samples exhibited a harder texture compared to other ones. Taking into account all parameters studied, refrigerator thawing was found to be more suitable for the frozen meagre fillets
References
- AlizadehE, Chapleau N, De Lamballerie M, LeBail A (2007): Effects of freezing and thawing process on the quality of Atlantic salmon (Salmo salar) fillets. J Food Sci. 72: 279-284
- Baygar T, Özden Ö, Üçok D (2004): Dondurma ve çözündürme işleminin balık kalitesi üzerine etkisi. Turk J Vet Anim Sci. 28: 173-178
- Benjakul S, Bauer F (2001): Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles. Food Chem. 72:207-217
- Bonilla A. C, Sveinsdottir K, Martinsdottir E (2007): Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control. 18: 352–35
- Chevalier D, Lebail A, Chourot J M, Chantreau P (1999): High pressure thawing of fish (whiting): influence of the process parameters on drip losses. Leb Wiss Tech. 32: 25–31.
- Chourot JM, Boillereaux L, Havet M, Lebail A (1997): Numerical application to water thawing. J Food Eng. 34: 63-75.
- Clancy GS, Bearnes DA, Higgs DA, Dosanjh BS (1995): Effect of methodology on the determination of total volatile nitrogen and trimethylamine levels in previously frozen Pacific herring (Clupea harengus pallasi) stored at 2-5ºC for up to 15 days. Canadian Technical Report of Fisheries and Aquatic Science, 2047,10p.
- Connel JJ (1995). Control of fish quality, 4th Edition, Cambridge, UK: Cambridge University Press, 256 p.
- Conway EJ, Byrne A (1933): An absorption apparatus for the micro - determination of certain volatile substances. I. The micro – determination of ammonia. Biochem J. 27: 419 – 429.
- Demirci M, Orak HH (1995). Farklı soğutma ortamları ve -12 ºC´de depolanan istavrit balığında (Trachurus trachurus) meydana gelen kalite değişimleri. Turk J Agric For. 23: 143-150.
- El-Shebly AA, El-Kady MA H, Hussin AB, Hossain Md Y (2007): Preliminary observations on the pond culture of meagre, Argyrosomus regius (Asso, 1801) (Sciaenidae) in Egypt. J Fish Aquat Sci. 2: 345-352.
- Ersoy B , Aksan E. Ozeren A (2008): The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chem. 111: 377–380.
- Esteves E (2010): Statistical analysis in food science. In: Practical Food and Research (Edited by R.M. Cruz). NY, USA: Nova Science Publishers Inc.
- Farmer LJ, McConnell JM, Kilpatrick DJ (2000) Sensory characteristics of farmed and wild Atlantic salmon. Aquaculture.187: 105-125.
- Frazier WC, Westhoff DC (1988): Food Microbiology, Singapore, McGraw-Hill Book Company, Forth Edition, 539p.
- Genç İY (2012): Microbiological, chemical, physical changes of meagre fillets under chilled (+4°C) conditions. MSc. Thesis (In Turkish with English abstract) 56p.
- Gonçalves A A. Junior CSGG (2009): The effect of glaze uptake on storage quality of frozen shrimp. J Food Eng. 90: 285–290.
- Gram L, Huss HH (1996): Microbiological spoilage of fish and fish products. Int J Food Microbiol. 33: 121–137.
- Griffiths M H. Heemstra PC (1995): A contribution to the taxonomy of the marine fish genus argyrosomus (Perciformes: Sciaenidae), with descriptions of two new species from southern Africa. Ichthyological Bulletin of the JLB Smith Institute of Ichthyology, 65: 1-40.
- Hernández MD, López MB, Álvarez A, Ferrandini E, García B G, Garrido MD (2009): Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem. 114: 237–245.
- Huss H H (1988): Fresh fish-quality and quality changes, FAO Fisheries Series No.29, Rome: FAO, 40 p.
- Huss HH (1995): Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, 348, 195 p.
- Inal T (1992): Besin hijyeni hayvansal gıdalarin sağlık kontrolü, İstanbul - Final press, 783p.
- ICMSF (1986): Sampling plans for fish and shellfish. In: Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications (edited by ICMSF), 2nd Edition, pp. 181–196. Toronto, Canada: University of Toronto Press.
- International Institute of Recommendations for the processing and handling of frozen foods (3rd ed.) (pp 32-39). Paris: International Institute of Refrigeration. Refrigeration (1986):
- ISO (2003): ISO 4833 Microbiology of food and animal feeding stuffs – horizontal method for the enumeration of microorganisms – Colony-count technique at 30ºC, Genève, Switzerland: International Organization for Standardization, 9 p.
- Jason AC (1974): Thawing frozen fish, ministry of agriculture, fisheries and food, Torry Advisory Note No.25, Torry Research Station.
- Javadian SR, Rezaei M, Soltani M, Kazemian M. Pourgholam R (2013): Effects of thawing methods on chemical biochemical and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). J Aqua Food Prod Tech. 22:168-177.
- Johnson RA. Wichern DW (1998): Applied Multivariate Statistical Analysis, 4th Edition, New Jersey, USA: Prentice-Hall Inc, 816p.
- Jİrgensen LV, Dalgaard P. Huss HH (2000): Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J Agr Food Chem. 48: 2448-2453.
- Karacam H, Boran M (1996): Quality changes in frozen whole and gutted anchovies during storage at -18ºC. Int J Food Sci Tech. 31: 527-531.
- Kim MY, Joeng WS. Chung SK (2002): The physicochemical quality characteristics of charcoal grilled mackerels. J Food Sci. 67: 1255-1259.
- Koutsoumanis K, Nychas GJE (1999): Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7, and 10°C. Appl Environ Microb. 65: 698–706.
- Martins I, Porto A, Oliveira L (2006): Tabela de Composição de Alimentos, pp. 56-57, Lisboa, Portugal: Instituto Nacional de Saşde Dr. Ricardo Jorge.
- Mol S, Ozden O, Erkan N, Baygar T (2004): İthal uskumruların değişik çözülme koşullarındaki kalite paramet- relerinin belirlenmesi Turk J Vet Anim Sci. 28: 1071-1077.
- Monfort MC (2010): Present market situation and prospects of meagre (Argyrosomus regius), as an emerging species in Mediterranean aquaculture, Studies and Reviews, General Fisheries Commission for the Mediterranean, 89, Rome: FAO: 28p.
- NMKL. (2006): NMKL method No. 184, Aerobic count and specific spoilage organisms in fish and fish products. Espoo, Finland: Nordic Committee on Food Analysis, pp 1-6.
- Poli BM, Parisi G, Zampacavallo G, Iurzan F, Mecatti M, Lupi P, Bonelli A (2003): Preliminary results on quality and quality changes in reared meagre (Argyrosomus regius): body and fillet traits and freshness changes in refrigerated commercial-size fish. Aquacult Int. 11: 301–311.
- Popelka P, Šoltýsová S L (2008): Effect of glazing on oxidative changes of fish stored at stable and unstable freezing conditions. Acta Sci Pol. Medicina Veterinaria 7: 23-28.
- Rouille J, Lebail A, Ramaswamy HS, Leclerc L (2002): High pressure thawing of fish and shellfish. J Food Eng. 53: 83–88.
- Sathivel S, Liu Q, Huang J, Prinyawiwatkul W (2007): The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J Food Eng. 83: 366–373.
- Schubring R, Meyera C, Schluterb O, Boguslawskib S, Knorr D (2003): Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innov Food Sci Emerg Tech. 4: 257–267.
- Serdaroğlu M, Deniz EE (2001): Balıklarda ve bazı su ürünlerinde trimetilamin ve dimetilamin oluşumunu etkileyen faktörler. Ege Üniv Su Ürün Derg. 18: 575-581.
- Sigurgisladottir S, Hafsteinsson H, Jonsson A, Lie Ø, Nortvedt R, Thomassen M, Torrissen O (1999): Textural properties of raw salmon fillets as related to sampling method. J Food Sci. 64: 99-104.
- Sikorski ZE (1990): Seafood: Resources, Nutritional Composition, and Preservation, Boca Raton, Florida: CRC Press Inc. 248 p.
- Soyer A, Sahin ME (1999): Dondurulmuş kolyoz (Scomber japonicus) balıklarındaki lipid oksidasyonuna glazelemenin ve depolama süresinin etkisi. Turk J Vet Anim Sci. 23: 575-584.
- Sveinsdottir K, Hyldig G, Martinsdottir E, Jİrgensen B, Kristbergsson K (2003): Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar). Food Qual Prefer. 14: 237–245
- Szczesniak AS (2002): Texture is a sensory property. Food Qual Prefer. 13: 215–225.
- Tokur B, Kandemir S (2008): Dondurulmuş balıklarda farklı çözündürme şekillerinin protein kalitesine olan etkileri. J Fisheries Sci 2: 100-106
- Tseng YC, Xiong YL, Feng J, Ramirez-Suarez JC (2003): Quality changes in Australian red claw crayfish (Cherax quatricarinacus) subjected to multiple freezing- thawing cycles. J Food Qual. 26:285-298.
- Turan H, Kaya Y, Erdem M E, Sönmez G, Kodalak N, Erkoyuncu I (2006): Donmus alabalıkların kalitesi üzerine farklı çözdürme koşullarının etkisi. İstanbul Üniv Su Ürün Derg. 20: 21-32.
- Vanhaeckea L, Verbeke W, Brabander HFD, (2010): Glazing of frozen fish: analytical and economic challenges. Anal Chim Acta. 672: 40–44.
- Vogel BF, Venkateswaran K, Satomi M, Gram L (2005): Identification of Shewanella baltica as the Most Important H2S-Producing Species during Iced Storage of Danish Marine Fish. Appl Environ Microb. 71: 11 6689– 6697.
- Zhu S, Ramaswamy H S, Simpson BK (2004): Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensm -Wiss u- Technol. 37:291-299.
Year 2015,
, 153 - 159, 01.06.2015
Abstract
Bu çalışmanın amacı dondurulmuş ve -20°C’de 21 gün muhafaza edilen sarıağız balığı filetolarında farklı çözdürme tekniklerinin (hava, buzdolabı, su ve mikrodalga) fiziksel, kimyasal ve mikrobiyolojik etkilerinin belirlenmesidir. Örnekler, renk değişimleri, pH, toplam uçucu bazik azot, sertlik, yapışkanlık, toplam canlı sayısı, toplam psikrofilik bakteri sayısı ve hidrojen sülfit üreten bakteri sayısı açısından karşılaştırılmışlardır. Sertlik açısından buzdolabında çözdürülen örnekler en yüksek değeri almıştır. Çalışılan bütün parametreler göz önüne alındığında dondurulmuş sarıağız balığı filetoları için buzdolabında çözdürme en uygun metod olarak belirlenmiştir
References
- AlizadehE, Chapleau N, De Lamballerie M, LeBail A (2007): Effects of freezing and thawing process on the quality of Atlantic salmon (Salmo salar) fillets. J Food Sci. 72: 279-284
- Baygar T, Özden Ö, Üçok D (2004): Dondurma ve çözündürme işleminin balık kalitesi üzerine etkisi. Turk J Vet Anim Sci. 28: 173-178
- Benjakul S, Bauer F (2001): Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles. Food Chem. 72:207-217
- Bonilla A. C, Sveinsdottir K, Martinsdottir E (2007): Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control. 18: 352–35
- Chevalier D, Lebail A, Chourot J M, Chantreau P (1999): High pressure thawing of fish (whiting): influence of the process parameters on drip losses. Leb Wiss Tech. 32: 25–31.
- Chourot JM, Boillereaux L, Havet M, Lebail A (1997): Numerical application to water thawing. J Food Eng. 34: 63-75.
- Clancy GS, Bearnes DA, Higgs DA, Dosanjh BS (1995): Effect of methodology on the determination of total volatile nitrogen and trimethylamine levels in previously frozen Pacific herring (Clupea harengus pallasi) stored at 2-5ºC for up to 15 days. Canadian Technical Report of Fisheries and Aquatic Science, 2047,10p.
- Connel JJ (1995). Control of fish quality, 4th Edition, Cambridge, UK: Cambridge University Press, 256 p.
- Conway EJ, Byrne A (1933): An absorption apparatus for the micro - determination of certain volatile substances. I. The micro – determination of ammonia. Biochem J. 27: 419 – 429.
- Demirci M, Orak HH (1995). Farklı soğutma ortamları ve -12 ºC´de depolanan istavrit balığında (Trachurus trachurus) meydana gelen kalite değişimleri. Turk J Agric For. 23: 143-150.
- El-Shebly AA, El-Kady MA H, Hussin AB, Hossain Md Y (2007): Preliminary observations on the pond culture of meagre, Argyrosomus regius (Asso, 1801) (Sciaenidae) in Egypt. J Fish Aquat Sci. 2: 345-352.
- Ersoy B , Aksan E. Ozeren A (2008): The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chem. 111: 377–380.
- Esteves E (2010): Statistical analysis in food science. In: Practical Food and Research (Edited by R.M. Cruz). NY, USA: Nova Science Publishers Inc.
- Farmer LJ, McConnell JM, Kilpatrick DJ (2000) Sensory characteristics of farmed and wild Atlantic salmon. Aquaculture.187: 105-125.
- Frazier WC, Westhoff DC (1988): Food Microbiology, Singapore, McGraw-Hill Book Company, Forth Edition, 539p.
- Genç İY (2012): Microbiological, chemical, physical changes of meagre fillets under chilled (+4°C) conditions. MSc. Thesis (In Turkish with English abstract) 56p.
- Gonçalves A A. Junior CSGG (2009): The effect of glaze uptake on storage quality of frozen shrimp. J Food Eng. 90: 285–290.
- Gram L, Huss HH (1996): Microbiological spoilage of fish and fish products. Int J Food Microbiol. 33: 121–137.
- Griffiths M H. Heemstra PC (1995): A contribution to the taxonomy of the marine fish genus argyrosomus (Perciformes: Sciaenidae), with descriptions of two new species from southern Africa. Ichthyological Bulletin of the JLB Smith Institute of Ichthyology, 65: 1-40.
- Hernández MD, López MB, Álvarez A, Ferrandini E, García B G, Garrido MD (2009): Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem. 114: 237–245.
- Huss H H (1988): Fresh fish-quality and quality changes, FAO Fisheries Series No.29, Rome: FAO, 40 p.
- Huss HH (1995): Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, 348, 195 p.
- Inal T (1992): Besin hijyeni hayvansal gıdalarin sağlık kontrolü, İstanbul - Final press, 783p.
- ICMSF (1986): Sampling plans for fish and shellfish. In: Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications (edited by ICMSF), 2nd Edition, pp. 181–196. Toronto, Canada: University of Toronto Press.
- International Institute of Recommendations for the processing and handling of frozen foods (3rd ed.) (pp 32-39). Paris: International Institute of Refrigeration. Refrigeration (1986):
- ISO (2003): ISO 4833 Microbiology of food and animal feeding stuffs – horizontal method for the enumeration of microorganisms – Colony-count technique at 30ºC, Genève, Switzerland: International Organization for Standardization, 9 p.
- Jason AC (1974): Thawing frozen fish, ministry of agriculture, fisheries and food, Torry Advisory Note No.25, Torry Research Station.
- Javadian SR, Rezaei M, Soltani M, Kazemian M. Pourgholam R (2013): Effects of thawing methods on chemical biochemical and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). J Aqua Food Prod Tech. 22:168-177.
- Johnson RA. Wichern DW (1998): Applied Multivariate Statistical Analysis, 4th Edition, New Jersey, USA: Prentice-Hall Inc, 816p.
- Jİrgensen LV, Dalgaard P. Huss HH (2000): Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J Agr Food Chem. 48: 2448-2453.
- Karacam H, Boran M (1996): Quality changes in frozen whole and gutted anchovies during storage at -18ºC. Int J Food Sci Tech. 31: 527-531.
- Kim MY, Joeng WS. Chung SK (2002): The physicochemical quality characteristics of charcoal grilled mackerels. J Food Sci. 67: 1255-1259.
- Koutsoumanis K, Nychas GJE (1999): Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7, and 10°C. Appl Environ Microb. 65: 698–706.
- Martins I, Porto A, Oliveira L (2006): Tabela de Composição de Alimentos, pp. 56-57, Lisboa, Portugal: Instituto Nacional de Saşde Dr. Ricardo Jorge.
- Mol S, Ozden O, Erkan N, Baygar T (2004): İthal uskumruların değişik çözülme koşullarındaki kalite paramet- relerinin belirlenmesi Turk J Vet Anim Sci. 28: 1071-1077.
- Monfort MC (2010): Present market situation and prospects of meagre (Argyrosomus regius), as an emerging species in Mediterranean aquaculture, Studies and Reviews, General Fisheries Commission for the Mediterranean, 89, Rome: FAO: 28p.
- NMKL. (2006): NMKL method No. 184, Aerobic count and specific spoilage organisms in fish and fish products. Espoo, Finland: Nordic Committee on Food Analysis, pp 1-6.
- Poli BM, Parisi G, Zampacavallo G, Iurzan F, Mecatti M, Lupi P, Bonelli A (2003): Preliminary results on quality and quality changes in reared meagre (Argyrosomus regius): body and fillet traits and freshness changes in refrigerated commercial-size fish. Aquacult Int. 11: 301–311.
- Popelka P, Šoltýsová S L (2008): Effect of glazing on oxidative changes of fish stored at stable and unstable freezing conditions. Acta Sci Pol. Medicina Veterinaria 7: 23-28.
- Rouille J, Lebail A, Ramaswamy HS, Leclerc L (2002): High pressure thawing of fish and shellfish. J Food Eng. 53: 83–88.
- Sathivel S, Liu Q, Huang J, Prinyawiwatkul W (2007): The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J Food Eng. 83: 366–373.
- Schubring R, Meyera C, Schluterb O, Boguslawskib S, Knorr D (2003): Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innov Food Sci Emerg Tech. 4: 257–267.
- Serdaroğlu M, Deniz EE (2001): Balıklarda ve bazı su ürünlerinde trimetilamin ve dimetilamin oluşumunu etkileyen faktörler. Ege Üniv Su Ürün Derg. 18: 575-581.
- Sigurgisladottir S, Hafsteinsson H, Jonsson A, Lie Ø, Nortvedt R, Thomassen M, Torrissen O (1999): Textural properties of raw salmon fillets as related to sampling method. J Food Sci. 64: 99-104.
- Sikorski ZE (1990): Seafood: Resources, Nutritional Composition, and Preservation, Boca Raton, Florida: CRC Press Inc. 248 p.
- Soyer A, Sahin ME (1999): Dondurulmuş kolyoz (Scomber japonicus) balıklarındaki lipid oksidasyonuna glazelemenin ve depolama süresinin etkisi. Turk J Vet Anim Sci. 23: 575-584.
- Sveinsdottir K, Hyldig G, Martinsdottir E, Jİrgensen B, Kristbergsson K (2003): Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar). Food Qual Prefer. 14: 237–245
- Szczesniak AS (2002): Texture is a sensory property. Food Qual Prefer. 13: 215–225.
- Tokur B, Kandemir S (2008): Dondurulmuş balıklarda farklı çözündürme şekillerinin protein kalitesine olan etkileri. J Fisheries Sci 2: 100-106
- Tseng YC, Xiong YL, Feng J, Ramirez-Suarez JC (2003): Quality changes in Australian red claw crayfish (Cherax quatricarinacus) subjected to multiple freezing- thawing cycles. J Food Qual. 26:285-298.
- Turan H, Kaya Y, Erdem M E, Sönmez G, Kodalak N, Erkoyuncu I (2006): Donmus alabalıkların kalitesi üzerine farklı çözdürme koşullarının etkisi. İstanbul Üniv Su Ürün Derg. 20: 21-32.
- Vanhaeckea L, Verbeke W, Brabander HFD, (2010): Glazing of frozen fish: analytical and economic challenges. Anal Chim Acta. 672: 40–44.
- Vogel BF, Venkateswaran K, Satomi M, Gram L (2005): Identification of Shewanella baltica as the Most Important H2S-Producing Species during Iced Storage of Danish Marine Fish. Appl Environ Microb. 71: 11 6689– 6697.
- Zhu S, Ramaswamy H S, Simpson BK (2004): Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensm -Wiss u- Technol. 37:291-299.
There are 54 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Veterinary Surgery |
| Other ID | JA28NA35ED |
| Journal Section | Research Article |
| Authors | |
| Publication Date | June 1, 2015 |
| Published in Issue | Year 2015 |