Abstract
The aim of the study was to evaluate the effect of freezing and thawing on physicochemical changes in fillets of common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, V.). Thawed fillets placed in microtene bags were stored for 11 days at 2 ± 2 °C. The parameters monitored in muscle tissue samples were: water activity, pH value, total volatile basic nitrogen, nitrogen trimethylamine, free fatty acids, peroxide value and thiobarbituric acid assay. Samples were evaluated on days 1, 2, 4, 7, 9 and 11 of cold storage. Results found in thawed fillets were compared with those in fresh fillets, and statistically evaluated. The comparison showed that the course of physicochemical changes in thawed fillets is different from that in fresh fillets.
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