Effects of different thawing methods on the quality of meagre fillets

Abstract

Summary: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 (H 2 S). 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.Key words: Frozen fish, Meagre (Argyrosomus regius), Quality, Thawing methods. Farklı çözdürme tekniklerinin sarıağız balığı filetolarının kalitesi üzerine etkileriÖzet: 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.

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

“…The PV in CVO was higher than values registered in the commercial cod liver oil control oil (CO) for human consumption (2.10 ± 0.53 meq O 2 /kg) (Table 3). None of the CVO we extracted from SBV showed a content lower than 5 meq O 2 /kg, so it was necessary to refine it for the human consumption and, in any case, for further applications [51,52].…”

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

“…The thawing process can worsen the texture of frozen fish. Genç et al [26] reported that thawing fish filets decreased the water holding capacity and increased hardness. Low drip loss indicates that HFD can prevent the loss of nutrients and maintain the yield rate during defrosting, even without water use.…”

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review

“…A maximum water temperature of 18 • C was therefore recommended. Genc et al [64] studied quality in terms of color, pH, TVB-N, texture, and bacterial counts of meagre (Argyrosomus regius) fillets subjected to different thawing methods. Filleting took place about six hours post mortem before individual freezing in blast and fluid bed freezers at −20 • C. Fillets were then glazed by immersion in water at 0.2-0.4 • C for 30 sec before frozen storage for 21 days at −20 • C to simulate typical retail conditions.…”