The effect of thawing methods on the quality of eels (Anguilla anguilla)

被引：110

作者：

Ersoy, Beyza ^{[1
]}

Aksan, Emine ^{[2
]}

Ozeren, Akif ^{[1
]}

机构：

[1] Univ Mustafa Kemal, Fac Fisheries, Dept Fishing & Fish Proc Technol, Antakya, Turkey

[2] Univ Mustafa Kemal, Fac Agr, Dept Food Engn, TR-31040 Antakya, Turkey

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 02期

关键词：

European eel (Anguilla anguilla); frozen meat; thawing methods; microbiological quality; physicochemical quality;

D O I：

10.1016/j.foodchem.2008.03.081

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Physical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid Values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a* values of thawed samples usually decreased significantly (P < 0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1 CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator-thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water-thawed samples. Water thawing is therefore suitable for frozen eel. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：377 / 380

页数：4

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