Study of Different Thawing Methods on the Quality of Silver Carp (Hypophthalmichthys molitrix)

Defrosting methods are the issues that affect quality and shelf life food, including fishery products. Therefore, this study investigated the effects of different thawing methods (refrigerator, water, air ambient temperature, and microwave oven) on chemical and physical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, Water Holding Capacity (WHC), loss drip(DL) and hardness] analyses of frozen filet silver carp and the results obtained were compared with each other. The levels of TVB-N, TBA, WHC, DL, hardness of thawed samples together difference significantly, .But pH were not significant differences between treatments. Minimum (%59.45) and maximum (%64.95) WHC were by refrigerated and water thawed samples and microwave thawing samples had the highest DL (11.73) and hardness (3.85). Also, the highest TBA (1.65) and TVB-N (19.21) were observed in the thawing of samples by refrigerator, considering that the best results of the experiment were observed in water samples by thawing, so the thaw method is suggested as the best way to thaw Silver carp