Effects of Blast-Freezing and Glazing on Microbiological Changes of Skinless and Skinned Tench (Tinca tinca L. 1758) Fillets During Frozen Storage (-18 degrees C)

Abstract

In this study, we have investigated the potential changes in the number of total and psychotrophic microorganisms, coliform, E. colt, S. aureus, Salmonella spp. and Listeria spp. in the fillet of skinned and skinnless tench fish, which were treated in three different ways and cold-stored for six months. It was concluded that freezing and storing procedures could not destroy the microorganisms totally, and as the best way to inhibit the improvement of microorganisms, one should apply glaze method after treating fish skinnless.