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

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 o...

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Bibliographic Details
Published in:Journal of food composition and analysis 2006-06, Vol.19 (4), p.384-387
Main Authors: Turhan, Sadettin, Sule Ustun, N., Bank, Inci
Format: Article
Language:English
Subjects:
bags
Bluefish
Bonito
dietary minerals
fish
fish fillets
food packaging
freeze-thaw cycles
Freeze–thaw
freezing quality
Heme iron
mineral content
polyethylene
Pomatomus
Sarda (fish)
Total iron
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Summary: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
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2004.10.005