Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

Autor:	Sadettin Turhan, N. Şule Üstün, Inci Bank
Přispěvatelé:	Ondokuz Mayıs Üniversitesi
Rok vydání:	2006
Předmět:	biology Chemistry heme iron Heme iron biology.organism_classification bonito bluefish chemistry.chemical_compound Biochemistry freeze-thaw Pomatomus saltator Sarda Food science Fillet (mechanics) Bonito Heme total iron Food Science
Zdroj:	Journal of Food Composition and Analysis. 19:384-387
ISSN:	0889-1575
DOI:	10.1016/j.jfca.2004.10.005
Popis:	WOS: 000237141100016 The effects of the number of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets were investigated. The prepared fillets were packaged in polyethylene bags, the bags were heat sealed and than these samples were Subjected to a total of 5 freeze-thaw cycles. Effects of freeze-thaw cycles on total and heme iron content of bonito and bluefish fillets were statistically significant (P < 0.05). The total and heme iron contents of both fishes decreased as the number of freeze-thaw cycles increased, and the highest losses were found after the second freeze-thaw cycle. Total and heme iron losses were higher in bluefish fillet. The multiple freeze-thaw process therefore is not suitable in terms of total and heme iron contents. (c) 2005 Elsevier Inc. All rights reserved.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35a9df30619bc17c454ca96aa18b28b3 https://doi.org/10.1016/j.jfca.2004.10.005 Zobrazit plný text záznamu Full Text from ScienceDirect