Gıda, vol.46, no.5, pp.1205-1217, 2021 (Peer-Reviewed Journal)
The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C)
on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and
sensory quality parameters were investigated to determine how the shrimps were affected after
pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with
increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N,
TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant
(P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature.
According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was
detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the
pasteurization application at 70°C generally makes a difference in all the parameters examined