Effects of Cryoprotectants on the Physicochemical Properties of Bonito (Sarda sarda) Fillets Subjected to Multiple Freeze–Thaw Cycles
Journal of Aquatic Food Product Technology, cilt.33, sa.10, ss.823-835, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 33 Sayı: 10
- Basım Tarihi: 2024
- 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
- Sayfa Sayıları: ss.823-835
- 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.