Sühendan MOL, Özkan ÖZDEN, Nuray ERKAN, Taçnur BAYGAR

96117

Determination of the Quality Parameters of Imported Mackerel under Different Thawing Conditions

The quality of imported mackerel (Scomber scombrus Linnaeus, 1758) was examined and the effect of different thawing methods on the quality was determined. The frozen samples were taken from 3 points: the first depot, the second depot and the retail sellers. The study was carried out in duplicate. The quality of the samples was determined according to sensory, chemical and microbiological analyses. It was determined that the 3 different thawing procedures (in water, at room temperature and in a refrigerator) did not change the quality significantly. This study shows that the frozen mackerel was transported to the retailers and customers under good conditions.

Anahtar Kelimeler:

Thawing, mackerel, quality changes, frozen storage

Determination of the Quality Parameters of Imported Mackerel under Different Thawing Conditions

The quality of imported mackerel (Scomber scombrus Linnaeus, 1758) was examined and the effect of different thawing methods on the quality was determined. The frozen samples were taken from 3 points: the first depot, the second depot and the retail sellers. The study was carried out in duplicate. The quality of the samples was determined according to sensory, chemical and microbiological analyses. It was determined that the 3 different thawing procedures (in water, at room temperature and in a refrigerator) did not change the quality significantly. This study shows that the frozen mackerel was transported to the retailers and customers under good conditions.

Keywords:

Thawing, mackerel, quality changes, frozen storage,

Turkish Journal of Veterinary and Animal Sciences-Cover

ISSN: 1300-0128
Yayın Aralığı: 6
Yayıncı: TÜBİTAK

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