SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT HADDOCK (MERLANGIUS EUXINUS) UNDER HIGH HYDROSTATIC PRESSURE

Date

2012-11-01

Author

Alpas, Hami

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Haddock (Merlangius euxinus) samples were treated with high hydrostatic pressure at 200, 300 and 400?MPa, at 5, 10 and 15C for 5 and 15?min. Color (L*, a*, b* and ?E), trimethylamine nitrogen and thiobarbituric acid were monitored. According to the results, 200?MPa, 5C for 5?min and 400?MPa, 15C for 5?min were chosen as treatment combinations for shelf-life analysis and samples treated at these combinations were stored at 4C for 15 days. Sensory, physical, chemical and microbiological analyses were performed during refrigeration storage. According to the limitations for quality and freshness; samples pressurized at 200?MPa, 5C for 5?min and at 400?MPa, 15C for 5?min were rejected after 13 and 15 days, respectively, whereas unpressurized control samples were rejected within 5 days.

Subject Keywords

Food Science, Microbiology, Parasitology

URI

https://hdl.handle.net/11511/36186

Journal

JOURNAL OF FOOD SAFETY

DOI

https://doi.org/10.1111/jfs.12015

Collections

Department of Food Engineering, Article

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Citation Formats

H. Alpas, “SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT HADDOCK (MERLANGIUS EUXINUS) UNDER HIGH HYDROSTATIC PRESSURE,” JOURNAL OF FOOD SAFETY, pp. 517–527, 2012, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36186.