Effects of Cryoprotectants on the Physicochemical Properties of Bonito (Sarda sarda) Fillets Subjected to Multiple Freeze–Thaw Cycles

YATMAZ H. A., GÖKOĞLU N.

Journal of Aquatic Food Product Technology, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/10498850.2025.2462018
  • Dergi Adı: Journal of Aquatic Food Product Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: amino acids, Cryoprotectants, fish, freeze–thaw cycle, texture
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, bonito (Sarda sarda) fillets were treated with sucrose-sorbitol, sodium tripolyphosphate, and sodium alginate as cryoprotectants before freezing to prevent changes in fish muscle during multiple freezing cycles and frozen storage. Lower soluble protein contents were determined in cryoprotectant-treated groups than in the control group. Lower polar and non-polar free amino acid contents were determined with the sodium tripolyphosphate group in the last cycle compared to the other groups. Cryoprotectant-added fillets had higher water-holding capacity and lower hardness values than the control. It was determined that the most effective cryoprotectant was sodium tripolyphosphate.