Publication:
Effect of Freeze-Thaw Cycles on Total and Heme Iron Contents of Bonito (Sarda sarda) and Bluefish (Pomatomus saltator) Fillets

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dc.authorscopusid6506835379
dc.authorscopusid8717773900
dc.authorscopusid12806877400
dc.contributor.authorTurhan, S.
dc.contributor.authorSule Ustun, N.
dc.contributor.authorBank, I.
dc.date.accessioned2020-06-21T15:28:43Z
dc.date.available2020-06-21T15:28:43Z
dc.date.issued2006
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Turhan] Sadettin, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Sule Ustun] N., Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Bank] Inci, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractThe 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. © 2005 Elsevier Inc. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfca.2004.10.005
dc.identifier.endpage387en_US
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-33645770028
dc.identifier.scopusqualityQ1
dc.identifier.startpage384en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2004.10.005
dc.identifier.volume19en_US
dc.identifier.wosWOS:000237141100016
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherAcademic Press Inc. Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.journalJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBluefishen_US
dc.subjectBonitoen_US
dc.subjectFreeze-Thawen_US
dc.subjectHeme Ironen_US
dc.subjectTotal Ironen_US
dc.titleEffect of Freeze-Thaw Cycles on Total and Heme Iron Contents of Bonito (Sarda sarda) and Bluefish (Pomatomus saltator) Filletsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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