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September 10, 2025Journal of Food QualityOpen Access

A Comprehensive Multicriteria Assessment of Frozen and Cold Storage Systems on Quality of Benthic or Pelagic Fish

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Authors

GAGonca AlakAtatürk UniversityRYRabia Nur YavaşAtatürk UniversityAKAyşe KaraRecep Tayyip Erdoğan University

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Overview

Analysis evaluates the impact of freezing on fish species quality, highlighting specific differences in quality metrics.

Key Points

  • All fish species displayed significant quality parameter differences following three months of storage at −20°C.
  • Myofibril fragmentation index results revealed sea bass had the highest tenderness among the tested fish species.
  • Benthic fish showed better water holding capacity alongside lower lipid oxidation compared to pelagic fish species.
  • Correlation analysis indicated a positive relationship between water activity and myofibril fragmentation index, emphasizing quality factors.

Cite This Study

Alak et al. (2025) studied this question.

synapsesocial.com/papers/68c1d5f754b1d3bfb60f8f0chttps://doi.org/10.1155/jfq/5557956
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Mapping Frozen Fish Quality via Machine Learning for Predictive Spoilage Kinetics Under Subzero Conditions2025 · 2 citations
  2. 2The Impact of Glazing with Natural Preservatives on Some Qualitative Characteristics of Frozen-Stored Japanese Threadfin Bream Nemipterus japonicas2024
  3. 3The Effects of Freezing on the Nutritional Composition of Fish2024
  4. 4The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies2024 · 54 citations
  5. 5Comparative Evaluation of Shelf Life and Quality of Freshwater Fish Species, Wallago attu at Different Duration of Low Temperature Preservation2024