Effect of thawing methods on the chemical, biocmical and sensory indices of Caspian Sea Kutum (Rutilus frisii kutum)

Subject Areas : New Technologies in Aquaculture Development

Received: 2021-02-07 Accepted : 2021-02-07 Published : 2015-02-20

Keywords: frozen, Thawing, Keywords: Caspian Sea Kutum (Rutilus frisii kutum), Sensory indices,

Abstract :

Abstract[1] Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on chemical (TBA, FFA, FA), biochemical (pH, Th.L) and sensory indices were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) carcasses. The values of PUFA, PUFA/SFA. EPA+DHA/C16:0 and pH of thawed samples decreased significantly while TBA, FFA, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (P<0.05) quality loss compared to the fresh fish as control samples. The lowest chemical, biochemical values and gill odour score were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole Caspian Sea Kutum and it plays an important role in maintaining the quality of whole Caspian Sea Kutum. * Corresponding Authors; Email: [e-mail]