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dc.contributor.authorBaygar, Tacnur
dc.contributor.authorAlparslan, Yunus
dc.date.accessioned2020-11-20T15:05:34Z
dc.date.available2020-11-20T15:05:34Z
dc.date.issued2015
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.urihttps://doi.org/10.1007/s13197-014-1373-z
dc.identifier.urihttps://hdl.handle.net/20.500.12809/3032
dc.descriptionbaygar, tacnur/0000-0001-8070-0653;en_US
dc.descriptionWOS: 000355196000030en_US
dc.descriptionPubMed ID: 26028727en_US
dc.description.abstractSensory, chemical [ pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA)] and composition (crude protein and crude lipid) analyses were carried out on whole, gutted and fillets of seabass that were frozen (-18+/-2 degrees C) and thawed more than once in microwave. It was detected that the sensorial acceptability values decreased certainly for all fish samples (whole, gutted and fillets of sea bass) when compared with control group. While chemical (pH, TVB-N, TMA-N, TBA) values increased, crude protein and crude lipid values decreased after the multiple freezing and thawing cycles under microwave. The obtained results offered that thawing by microwave is not appropriate sea bass because of the undesirable cooking effect of microwave to the some parts of fish such as tail, eye and fins. Also skin dryness, moisture losses in eye fluids and textural deteriorations were observed. Significant differences (P< 0.05) were found in general acceptability values and pH, TVB-N, TBA and crude protein results among the sea bass groups thawed in microwave conditions.en_US
dc.description.sponsorshipMugla University BAP (Scientific Research Project Fund)Mugla Sitki Kocman Universityen_US
dc.description.sponsorshipThis study is summarized from the master thesis supported by Mugla University BAP (Scientific Research Project Fund). We are grateful to Tuba BAYGAR for improving the English.en_US
dc.item-language.isoengen_US
dc.publisherSpringer Indiaen_US
dc.item-rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSea Bassen_US
dc.subjectDicentrarchus Labraxen_US
dc.subjectMicrowaveen_US
dc.subjectQuality Changesen_US
dc.subjectFrozenen_US
dc.subjectThawingen_US
dc.titleEffects of multiple freezing (-18 +/- 2 degrees C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)en_US
dc.item-typearticleen_US
dc.contributor.departmenten_US
dc.contributor.departmentTemp[Baygar, Tacnur; Alparslan, Yunus] Mugla Univ, Proc Technol Dept, Fac Fisheries, TR-48000 Kotekli, Mugla, Turkeyen_US
dc.identifier.doi10.1007/s13197-014-1373-z
dc.identifier.volume52en_US
dc.identifier.issue6en_US
dc.identifier.startpage3458en_US
dc.identifier.endpage3465en_US
dc.relation.journalJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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