EFFECTS OF MULTIPLE FREEZIN G-THAWIN G CYCLES IN DIFFERENT CONDITION ON QUALITY CHANGES OF ATLANTIC BON ITO (SARDA SARDA, BLOCH 1793)

摘要

In this study, the aim was to detect quality changes under different conditions with regard to multiple frozen-thawed gutted and whole Atlantic bonito (Sarda sarda, Bloch 1793). The Atlantic bo- nito (gutted and whole) were frozen at -30:2°C and were thawed 4 times at room temperature (2li2°C, 4 hours) and 4 times under tap water (151-2°C, 3 hours) at 15-day intervals. The quality assessment of the Atlantic bonito was done using sensory quality, chemical [total Volatile basic nitrogen (TVB-N), tri- methylamine nitrogen (TMA-N), thiobarbituric acid (TBA), pH] and microbiological analyses [total mes- ophilic aerobic bacteria (TMAB)]. According to the sensory analysis results, the best score was given to the gutted Atlaiitic bonitos, thawed under tap water, after the final thawing process.