Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets |
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| Affiliation: | 1. Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology, 4259-B102, Nagatsuta-cho, Midori-ku, Yokohama 226-8501, Japan;2. SBI Pharmaceuticals CO., LTD., Izumi Garden Tower 20F, 1-6-1, Roppongi, Minato-ku, Tokyo 106-6020, Japan;1. School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China;2. Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan, China;3. School of Food Engineering, Ludong University, Yantai 264025, Shandong, China;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;2. Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China;1. Department of Physiology, Faculty of Medicine, Near East University, Lefkosa, Cyprus;2. Department of Physiology, Faculty of Medicine, Akdeniz University, Antalya, Turkey;1. Kızıltepe State Hospital, ENT Department, Mardin, Turkey;2. Celal Bayar University, Faculty of Medicine, Histology and Embryology Department, Manisa, Turkey;3. Kırıkkale University, Faculty of Medicine, ENT Department, Kırıkkale, Turkey;4. Osmangazi University, Medical Faculty, Department of Otorhinolaryngology, Eskisehir, Turkey;5. Urla State Hospital, ENT Department, İzmir, Turkey;6. İzmir Katip Çelebi University, Training and Research Hospital, ENT Clinics, İzmir, Turkey |
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| Abstract: | 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. |
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