The Determination of Freezing/Thawing Effect on the Color Change of Anchovy and Sardine: A Preliminary Study


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Atar H. H., Balaban M. Ö., AYVAZ Z.

5th International Agriculture Congress, İstanbul, Turkey, 21 - 24 August 2019, pp.11

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.11
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

If temperature fluctuations can be controlled, freezing and frozen storage are very effective food preservation techniques. However, frozen products must be thawed before they are consumed. The number of methods of thawing is increasing. Thawing stage is very important for maintaining quality. However, the consumer cannot use industrial techniques at home, and thaws the frozen product in the refrigerator. This leads to significant changes in some quality parameters, especially color. The aim of this study is to monitor the color changes during the freezing/thawing stages and storage of anchovy and sardine by using Computer-Based Image Analysis (CBI). The technique used in this study simulates the method used by the consumer at home. According to results, the L* value of the fresh anchovy and sardine was 44.49±3.53 and 48.64±2.85, respectively. Anchovy L* value did not show statistical significance after thawing, the first day of storage and second day of storage (p>0.05). However, sardine samples showed statistical significance after thawing and second day of storage L* value (p<0.05). The same trend was monitored for anchovy a* value (p<0.05). The a* value of the fresh sardine and after thawing did not show any significant difference (p>0.05), but there was a significant difference between storage days, and fresh and thawed samples’ a* values (p<0.05). The same trend was found for b* values of the anchovy. However, b* values of sardine samples were 6.39±0.55, 8.63±1.33, 11.18±1.60, and 11.91±1.28 for fresh, after thawing, the first day of storage and second day of storage, respectively. The fresh, after thawing, and two storage day b* values were found statistically different (p<0.05). However, there was no difference between storage days (p>0.05). The trend of b* values was observed by the Chroma values of both fish species. The Whiteness values were similar to the trend shown by the L* values of anchovy and sardine. As a result, fresh anchovy that is frozen and then thawed in the refrigerator conditions does not have significant changes in color values. However, if anchovy samples are not consumed and stored after the thawing process, significant color changes occur. However, it was found that sardine b* value had significant differences after the thawing process. These differences were also monitored during storage. These changes may be related to the quality parameters of the fish. For future studies, it is recommended to compare different thawing and freezing techniques and analyze the quality parameters.