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Year 2017, Volume: 1 Issue: 1, 27 - 32, 20.12.2017

Ekrem Cem Çankırılıgil Esen Alp Erbay

https://doi.org/10.31015/jaefs.17004
Cited By: 2

Abstract

References

  • Elliot, J.M. (1994) Quantitative ecology and the brown trout, Oxford Univ. Press, Oxford, UK.
  • Sahlmann, C., Gu, J., Kortner, T.M., Lein, L., Krogdahl, A., and Bakke, A.M. (2015) Ontogeny of the digestive system of atlantic salmon (Salmo salar L.) and effects of soybean meal from start-feeding, J. Plosone. 10, 1–23.
  • Froese, R., and Pauly, D. (2017) FishBase. Retrieved from www.fishbase.org.
  • Aydın, H., and Yandı, I. (2002) The general status of spawning areas of blacksea trout in the east Blacksea regions (Salmo trutta labrax Pallas, 1811), E.U. J. Fish. Aquat. Sci. 19, 501–506.
  • Çankırılıgil, E.C., Çakmak, E., Özel, O.T., and Kasapoglu, N. (2017) Black Sea trout (Salmo trutta labrax PALLAS, 1811) culture in Turkey and morphometric characteristics of fifth culture generation, in: Abstr. B. SEAB 2017, Int. Symp. EuroAsian Biodivers., Minsk, Belarus, p. 87.
  • Azam, K., and Mackie, I.M. (1989) The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice, Int. J. Food Sci. Technol., 24, 69–79.
  • Magnusson, O.M., and Johansen, S. (1990) Influence of handling and slaughtering on quality of farmed fish, in: Chill. Freez. New Fish Prod., pp. 317–222.
  • Nilsson, K., and Ekstrand, B.O. (1995) Sensory and chemically measured effects of different freeze treatments on the quality of farmed rainbow trout, J. Food Qual., 18, 177–191.
  • Sigurgisladottir, S., Ingvarsdottir, H., Torrissen, O.J., Cardinal, M., and Hafsteinsson, H. (2000) Effects of freezing/thawing on the microstructure and the texture of smoked atlantic salmon (Salmo salar), Food Res. Int., 33, 857–865. doi:10.1016/S0963-9969(00)00105-8.
  • García-Arias, M.T., Alvarez-Pontes, E., García-Fernández, M.C., and Sánchez-Muniz, F.J. (2003) Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality, J. Sci. Food Agric., 83, 602–608. doi:10.1002/jsfa.1366.
  • Ersoy, B., Aksan, E., and Özeren, A. (2008) The effect of thawing methods on the quality of eels (Anguilla anguilla), Food Chem., 111, 377–380. doi:10.1016/j.foodchem.2008.03.081.
  • Nemethy, G. (1966) Structure of water and of aqueous solutions, Cryobiology. 3, 19–26.
  • Benjakul, S., and Bauer, F. (2001) Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles, Food Chem., 72, 207–217. doi:10.1016/S0308-8146(00)00222-3.
  • Benjakul, S., and Bauer, F. (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles, J. Sci. Food Agric., 80, 1143–1150. doi:10.1002/1097-0010(200006)80:8<1143::AID-JSFA610>3.0.CO;2-C.
  • Leygonie, C., Britz, T.J., and Hoffman, L.C. (2012) Impact of freezing and thawing on the quality of meat: Review, Meat Sci., 91, 93–98. doi:10.1016/j.meatsci.2012.01.013.
  • McMillin, K.W. (2008) Where is MAP Going? A review and future potential of modified atmosphere packaging for meat, Meat Sci., 80, 43–65. doi:10.1016/j.meatsci.2008.05.028.
  • Alizadeh, E., Chapleau, N., De Lamballerie, M., and LeBail, A. (2007) Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets, J. Food Sci., 72, 279–284. doi:10.1111/j.1750-3841.2007.00355.x.
  • Schubring, R., Meyer, C., Schlüter, O., Boguslawski, S., and Knorr, D. (2003) Impact of high pressure assisted thawing on the quality of fillets from various fish species, Innov. Food Sci. Emerg. Technol., 4, 257–267. doi:10.1016/S1466-8564(03)00036-5.
  • Okamoto, A., and Suzuki, A. (2002) Effects of high hydrostatic pressure-thawing on pork meat, Trends High Press. Biosci. Biotechnol., 571–576.
  • Minolta (1994) Color control from feeling to instrumentation, Precise Color Communication.
  • Zhu, S., Ramaswamy, H.S., and Simpson, B.K. (2004) Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods, LWT - Food Sci. Technol., 37, 291–299. doi:10.1016/j.lwt.2003.09.004.
  • Zar, J. (1999). Biostatistical analysis. India: Pearson Education.
  • Erikson, U., and Misimi, E. (2008) Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ıce storage, J. Food Sci. 73, 50–59. doi:10.1111/j.1750-3841.2007.00617.x.
  • Steine, G., Alfnes, F., and Rora, M.B. (2004) Consumer attitudes towards salmon color : a stated choice experiment with pictures, Mar. Resour. Econ., 1–20.
  • Anderson, S. (2000) Salmon color and the consumer, in: IIFET 2000 Proc. B., pp. 1–3.
  • Buttle, L.G., Crampton, V.O., and Williams, P.D. (2001) The effect of feed pigment deposition and colour in farmed Atlantic salmon , Salmo salar L ., Aquac. Res., 32, 103–111.
  • Chitchumroonchokchai, C., and Failla, M.L. (2017) Bioaccessibility and intestinal cell uptake of astaxanthin from salmon and commercial supplements, Food Res. Int., 99, 936-943. doi:10.1016/j.foodres.2016.10.010.
  • Venugopal, V. (2006) Postharvest quality changes and safety hazards, in: Seaf. Process., Taylor & Francis, Boca Raton,: p. 32.
  • Dinçer, T., Cadun, A., Çaklı, Ş., and Tolasa, Ş. (2009) Effects of different thawing methods on the freshness quality of fish, Aquat. Sci., 26, 253–256.
  • Alberio, G.R.A., Barbagallo, R.N., Todaro, A., Bono, G., and Spagna, G. (2014) Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests, Food Chem., 148, 47–5. doi:10.1016/j.foodchem.2013.10.013.
  • Misimi, E., Mathiassen, J.R., and Erikson, U. (2007) Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level., J. Food Sci., 72, 1–6. doi:10.1111/j.1750-3841.2006.00241.x.

Effect of Different Thawing Techniques on Color of Black Sea Trout (Salmo labrax Pallas, 1814) Fillets

Year 2017, Volume: 1 Issue: 1, 27 - 32, 20.12.2017

Ekrem Cem Çankırılıgil Esen Alp Erbay

https://doi.org/10.31015/jaefs.17004
Cited By: 2

Abstract

In this research, effect of different thawing techniques on the meat color of Black Sea trout (Salmo labrax) was evaluated. The commonly using fish thawing methods by the consumers were applied to frozen fish fillets and the color losses were determined. For this purpose, 70 individuals of Black Sea trout were used. First of all, trouts were washed, cleaned and filleted before the freezing stage. In the latter, fillets were kept at -20 ºC for 7 days in deep-freezer and frozen fillets were thawed with 4 different thawing techniques such as thawing in room temperature (+25ºC), immersion in water (+15 ºC), in refrigerator (+4 ºC) and in microwave (defrost option). Finally, color characteristics of thawed fillets were determined. According to the results, while the most similar color profile to fresh Black Sea trout meat was detected on thawed in refrigerator at +4ºC, most color loss was observed in microwaved ones. In view of the results and considering food safety, thawing of frozen fish fillets in refrigerator (+4ºC) is more convenient.

Keywords

Thawing Salmo trutta labrax Color Quality Loss Fish Fillet Freezing

References

  • Elliot, J.M. (1994) Quantitative ecology and the brown trout, Oxford Univ. Press, Oxford, UK.
  • Sahlmann, C., Gu, J., Kortner, T.M., Lein, L., Krogdahl, A., and Bakke, A.M. (2015) Ontogeny of the digestive system of atlantic salmon (Salmo salar L.) and effects of soybean meal from start-feeding, J. Plosone. 10, 1–23.
  • Froese, R., and Pauly, D. (2017) FishBase. Retrieved from www.fishbase.org.
  • Aydın, H., and Yandı, I. (2002) The general status of spawning areas of blacksea trout in the east Blacksea regions (Salmo trutta labrax Pallas, 1811), E.U. J. Fish. Aquat. Sci. 19, 501–506.
  • Çankırılıgil, E.C., Çakmak, E., Özel, O.T., and Kasapoglu, N. (2017) Black Sea trout (Salmo trutta labrax PALLAS, 1811) culture in Turkey and morphometric characteristics of fifth culture generation, in: Abstr. B. SEAB 2017, Int. Symp. EuroAsian Biodivers., Minsk, Belarus, p. 87.
  • Azam, K., and Mackie, I.M. (1989) The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice, Int. J. Food Sci. Technol., 24, 69–79.
  • Magnusson, O.M., and Johansen, S. (1990) Influence of handling and slaughtering on quality of farmed fish, in: Chill. Freez. New Fish Prod., pp. 317–222.
  • Nilsson, K., and Ekstrand, B.O. (1995) Sensory and chemically measured effects of different freeze treatments on the quality of farmed rainbow trout, J. Food Qual., 18, 177–191.
  • Sigurgisladottir, S., Ingvarsdottir, H., Torrissen, O.J., Cardinal, M., and Hafsteinsson, H. (2000) Effects of freezing/thawing on the microstructure and the texture of smoked atlantic salmon (Salmo salar), Food Res. Int., 33, 857–865. doi:10.1016/S0963-9969(00)00105-8.
  • García-Arias, M.T., Alvarez-Pontes, E., García-Fernández, M.C., and Sánchez-Muniz, F.J. (2003) Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality, J. Sci. Food Agric., 83, 602–608. doi:10.1002/jsfa.1366.
  • Ersoy, B., Aksan, E., and Özeren, A. (2008) The effect of thawing methods on the quality of eels (Anguilla anguilla), Food Chem., 111, 377–380. doi:10.1016/j.foodchem.2008.03.081.
  • Nemethy, G. (1966) Structure of water and of aqueous solutions, Cryobiology. 3, 19–26.
  • Benjakul, S., and Bauer, F. (2001) Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles, Food Chem., 72, 207–217. doi:10.1016/S0308-8146(00)00222-3.
  • Benjakul, S., and Bauer, F. (2000) Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles, J. Sci. Food Agric., 80, 1143–1150. doi:10.1002/1097-0010(200006)80:8<1143::AID-JSFA610>3.0.CO;2-C.
  • Leygonie, C., Britz, T.J., and Hoffman, L.C. (2012) Impact of freezing and thawing on the quality of meat: Review, Meat Sci., 91, 93–98. doi:10.1016/j.meatsci.2012.01.013.
  • McMillin, K.W. (2008) Where is MAP Going? A review and future potential of modified atmosphere packaging for meat, Meat Sci., 80, 43–65. doi:10.1016/j.meatsci.2008.05.028.
  • Alizadeh, E., Chapleau, N., De Lamballerie, M., and LeBail, A. (2007) Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets, J. Food Sci., 72, 279–284. doi:10.1111/j.1750-3841.2007.00355.x.
  • Schubring, R., Meyer, C., Schlüter, O., Boguslawski, S., and Knorr, D. (2003) Impact of high pressure assisted thawing on the quality of fillets from various fish species, Innov. Food Sci. Emerg. Technol., 4, 257–267. doi:10.1016/S1466-8564(03)00036-5.
  • Okamoto, A., and Suzuki, A. (2002) Effects of high hydrostatic pressure-thawing on pork meat, Trends High Press. Biosci. Biotechnol., 571–576.
  • Minolta (1994) Color control from feeling to instrumentation, Precise Color Communication.
  • Zhu, S., Ramaswamy, H.S., and Simpson, B.K. (2004) Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods, LWT - Food Sci. Technol., 37, 291–299. doi:10.1016/j.lwt.2003.09.004.
  • Zar, J. (1999). Biostatistical analysis. India: Pearson Education.
  • Erikson, U., and Misimi, E. (2008) Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ıce storage, J. Food Sci. 73, 50–59. doi:10.1111/j.1750-3841.2007.00617.x.
  • Steine, G., Alfnes, F., and Rora, M.B. (2004) Consumer attitudes towards salmon color : a stated choice experiment with pictures, Mar. Resour. Econ., 1–20.
  • Anderson, S. (2000) Salmon color and the consumer, in: IIFET 2000 Proc. B., pp. 1–3.
  • Buttle, L.G., Crampton, V.O., and Williams, P.D. (2001) The effect of feed pigment deposition and colour in farmed Atlantic salmon , Salmo salar L ., Aquac. Res., 32, 103–111.
  • Chitchumroonchokchai, C., and Failla, M.L. (2017) Bioaccessibility and intestinal cell uptake of astaxanthin from salmon and commercial supplements, Food Res. Int., 99, 936-943. doi:10.1016/j.foodres.2016.10.010.
  • Venugopal, V. (2006) Postharvest quality changes and safety hazards, in: Seaf. Process., Taylor & Francis, Boca Raton,: p. 32.
  • Dinçer, T., Cadun, A., Çaklı, Ş., and Tolasa, Ş. (2009) Effects of different thawing methods on the freshness quality of fish, Aquat. Sci., 26, 253–256.
  • Alberio, G.R.A., Barbagallo, R.N., Todaro, A., Bono, G., and Spagna, G. (2014) Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests, Food Chem., 148, 47–5. doi:10.1016/j.foodchem.2013.10.013.
  • Misimi, E., Mathiassen, J.R., and Erikson, U. (2007) Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level., J. Food Sci., 72, 1–6. doi:10.1111/j.1750-3841.2006.00241.x.
There are 31 citations in total.

Details

Subjects Food Engineering, Agricultural Engineering
Other ID JAEFS201706
Journal Section Research Articles
Authors

Ekrem Cem Çankırılıgil 0000-0001-5898-4469

Esen Alp Erbay 0000-0001-5486-7425

Publication Date December 20, 2017
Submission Date November 1, 2017
Acceptance Date December 7, 2017
Published in Issue Year 2017 Volume: 1 Issue: 1

Cite

APA Çankırılıgil, E. C., & Alp Erbay, E. (2017). Effect of Different Thawing Techniques on Color of Black Sea Trout (Salmo labrax Pallas, 1814) Fillets. International Journal of Agriculture Environment and Food Sciences, 1(1), 27-32. https://doi.org/10.31015/jaefs.17004

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Dietary Carotenoids Influence Growth, Fillet Pigmentation, and Quality Characteristics of Black Sea Trout (Salmo labrax Pallas, 1814)
Thalassas: An International Journal of Marine Sciences
https://doi.org/10.1007/s41208-022-00407-7
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