The effect of the freezing-thawing process on fish quality;Dondurma ve çözündürme i̇şleminin balik kalitesi üzerine etkisi

Turkish Journal of Veterinary and Animal Sciences

Volumn 28, Issue 1, 2004, Pages 173-178

  Baygar, Taçnur ^a   Özden, Özkan ^a   Üçok, Didem ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Anchovy; Blue fish; Freezing; Quality changes; Thawing

Indexed keywords

ANALYTIC METHOD; ANCHOVY; ARTICLE; FISH; FOOD FREEZING; LOW TEMPERATURE; MICROWAVE RADIATION; NONHUMAN; PH MEASUREMENT; PROTEIN INTAKE; QUALITY CONTROL; SAMPLE; THAWING;

ANCHOA; ENGRAULIS; POMATOMUS; POMATOMUS SALTATRIX;

EID: 1642527411     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Giddings, C.G., Hill, L.H.: Relationship of Freezing Preservation Parameters to Texture-Related Structural Damage to Thermally Processed Crustacean Muscle. J. Food Process. Preserv. 1978; 2: 249-264.
2. Srinivasan, S, Xiong, Y.L., Blanchard, P.S., Tidwell, J.H.: Physicochemical Changes in Prawns (Machrobrachium rosenbergii) Subjected to Multiple Freeze-Thaw Cycles. J. Food Sci. 1997; 62: 123-127.
3. Benjakul, S., Bauer, F.: Physicochemical and Enzymatic Changes of Cod Muscle Proteins Subjected to Different Freeze Thaw Cycles. J. Sci. Food Agric. 2000; 80: 1143-1150.
4. Löndahl, V.G., Helsingborg, S.: Auftauen von Gefrorenem Fleisch und Fisch zur Industriellen Weiterverarbeitung. ZFL Int. Zeitschrift Lebensm.-Tech. Verfahrenstechnik. 1980; 31: 163-166.
5. Srinivasan, S, Xiong, Y.L., Blanchard, P.S.: Effects of Freezing and Thawing Methods and Storage Time on Thermal Properties of Freshwater Prawns (Macrobrachium rosenbergii). J. Sci. Food Agric. 1997; 75: 37-44.
6. Paulus, K., Gutschmidt, J., Fricker, A.: Karlsruher Bewertungsschema Entwicklung, Anwendung, Modifikation. Lebensm. Wiss. Technolog. 1969; 2: 132-139.
7. Manthey, M., Karnop, G., Rehbein, H.: Quality Changes of European Catfish (Silurus glanis) from Worm-Water Aquaculture During Storage Ice. Int. J. Food Sci. Tech. 1988; 23: 1-9.
8. Manthey, M., Oehlenscläeger, J.: Sensorische Bewertung der Filets Antarktischel Fische bei Tiefgefrierlagerung. Lebensm. Wiss. Tech. 1983; 16: 172-175.
9. Schormüller, J.: Handbuch der Lebensmittel Chemie. Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Fisch, Buttermilch. Springer-Verlag. 1968: 1341-1392.
10. Kabukçu, M.A.: Saǧlik, Sosyal ve Fen Bilimlerinde Uygulamali İstatistik. Selçuk Üniversitesi Ziraat Fakültesi Tarim Ekonomisi Bölümü. Merhaba Ofset. Konya. 1994: 270.
11. Kietzmann, U., Priebe, K., Rakou, D., Reichstein, K.: Seefisch als Lebensmittel. Berlin. 1969; 368.
12. Baygar, T.: Ton Baliǧinin (Katsuwonus pelamis, L. 1758) Konserveye İşlenmesi Sirasinda Besin İçeriǧi ve Kalitesinde Meydana Gelen Deǧişimlerin Belirlenmesi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü Doktora tezi. 1999: 75.
13. Inal, T.: Besin Hijyeni. İstanbul Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dali Ders Notlari. İstanbul, 1988.
14. Ludorff, W., Meyer, V.: Fische und Fischerzeugnisse. Paul Parey Verlag. Hamburg-Berlin. 1973; 95-111, 176-269.
15. Sikorski, Z.E., Kolakowska, A., Burt, J.R.: Postharvest Biochemical and Microbiological Changes. Seafood: Resources, Nutritional Composition, and Preservation. Ed: Sikorski, Z.E. DCRC Press, Inc. Boca Raton, Florida, 1990; 55-76.
16. Oehlenschläger, J.: Die Gehalte an Flüchtigen Aminen und Trimethylaminoxid in Fangfrischen Rotbarschen aus Verschiedenen Fanggebieten des Nordatlantiks. Arch. Lebensmittelhyg. 1989; 40: 55-58.
17. Connell, J.J.: Control of Fish Quality. Methods of Assessing and Selecting for Quality. Fishing New Books Ltd. Farnham-Surrey, England, 1980: 116-139.
18. Villarreal, B.P., Pozo, R.: Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga). J. Food Sci. 1990; 55: 678-682.
19. Nilsson K., Ekstrand, B.: Frozen Storage and Thawing Methods Affect Biochemical and Sensory Attributes of Rainbow Trout. J. Food Sci., 1995; 60: 627-630.
20. Magnusson, H., Martinsdottir, E.: Storage Quality of Fresh and Frozen-Thawed Fish in Ice. J. Food Sci. 1995; 60: 273-278.
21. Arias, M.T.G., Pontes, E.A., Fernández, M.C.G., Muniz, F.J.S.: Freezing/Defrosting/Frying of Sardine Fillets. Influence of Slow and Quick Defrosting on Protein Quality. J. Food Sci. Agric. 2003; 83: 602-608.
22. Benjakul, S:, Bauer, F.: Biochemical and Physicochemical Changes in Catfish (Silurus glanis) Muscle as Influenced by Different Freeze-Thaw Cycles. Food Chem. 2001; 72: 207-217.