Yılan Balığı (Anguilla anguilla)’ nın Duyusal ve Renk Kalitesi Üzerine Defrost Yöntemlerinin Etkileri

Abstract

Sensory and colour analyses were carried out on defrosted European eel (Anguilla anguilla). Different defrost methods were used (in a refrigerator,
in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically. Odour quality of defrosted fi sh in a
refrigerator, microwave and air was found excellent by panelist when compared to the defrosted samples in water. Texture quality of all defrosted samples
were found to be good. The highest taste and textur quality was found in the defrosted samples by refrigerator. Refrigerator defrosting is most suitable method
for frozen European eel.