Abstract
ABSTRACT 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.
Published Version
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