Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)


Erkan N. , Uretener G., ALPAS H.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.11, ss.259-264, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 11 Konu: 2
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.ifset.2010.01.001
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Sayfa Sayıları: ss.259-264

Özet

The effect of different temperature/time/pressure high hydrostatic pressure (HP) treatment on the quality and shelf life of red mullet were studied Different high pressure treatments (at 3, 7, 15 and 25 degrees C, 5 to 10 min and 220, 250 and 330 MPa) were tested to establish the best processing conditions for the quality of red mullet The effect of the process on the quality of the sample was examined by colour. Trimethylamine nitrogen (TMA-N) and Thiobarbituric acid number (TBA) analysis. Based on the results of the parameters, the best combinations of HP treatments were determined as 220 MPa/5 min/25 degrees C and 330 MPa/5 min/3 degrees C for red mullet The effects of this combination treatment on sensory, chemical and microbiological properties of red mullet stored at 4 degrees C were studied The results obtained from this study showed that the shelf life of untreated and HP treated stored at 4 degrees C, as determined by overall acceptability of sensory and microbiological data, are 12 days for untreated red mullet and 14 clays for treated red mullet at 220 MPa for 5 min at 25 degrees C and 15 days for treated red mullet at 330 MPa for 5 min at 3 degrees C