Title The effects of defrost methods on sensory and colour quality of European eel
Authors Akif Özeren, Beyza Ersoy
Abstract Sensory and colour analyses were carried out on defrosted European eel (Anguilla anguilla). Different defrost methods were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically. Odour quality of defrosted fi sh in a refrigerator, microwave and air was found excellent by panelist when compared to the defrosted samples in water. Texture quality of all defrosted samples were found to be good. The highest taste and textur quality was found in the defrosted samples by refrigerator. Refrigerator defrosting is most suitable method for frozen European eel.
Keywords Anguilla anguilla, frozen storage, defrost methods, sensory quality.
Journal BIBAD - Research Journal of Biological Sciences
Issue Issue 2
Page 09-11
Year 2008
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