title: The effect of thawing methods on the quality of eels (Anguilla anguilla).
abstract: Physical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a(∗) values of thawed samples usually decreased significantly (P<0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator-thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water-thawed samples. Water thawing is therefore suitable for frozen eel.
authors.affiliation: Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Mustafa Kemal, Hatay, Turkey. Electronic address: beyzaersoy@gmail.com.
authors.forename: Beyza
authors.initials: B
authors.lastname: Ersoy
authors.affiliation: Department of Food Engineering, Faculty of Agricultural, University of Mustafa Kemal, 31040 Hatay, Turkey.
authors.forename: Emine
authors.initials: E
authors.lastname: Aksan
authors.affiliation: Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Mustafa Kemal, Hatay, Turkey.
authors.forename: Akif
authors.initials: A
authors.lastname: Özeren
keywords: European eel (Anguilla anguilla); Frozen meat; Microbiological quality; Physicochemical quality; Thawing methods