Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure

Date

2009-08-01

Author

BUYUKCAN, Mehmet
BOZOGLU, Faruk
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

130
views

0
downloads

P>Clam (Venus gallina) and shrimp (Parapenaeus longirostris) samples were high hydrostatic pressure (HHP) treated at 200, 220 and 250 MPa at 25, 30, 40 and 50 degrees C for 10 and 20 min. Based on the results of microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50 degrees C, 10 min for shrimps and 220 MPa, 50 degrees C, 10 min for clams. HHP-treated samples stored at 25 degrees C (room tempertur) and 4 degrees C (refrigeration temperature) were analysed. According to the results evaluated, shelf-life of shrimps was found to be 12 and 16 days for storage at room and refrigeration temperatures, respectively, as compared with 4 days for non-HHP-treated samples at 4 degrees C. Similarly shelf-life for the clam samples was found to be 12 days for storage at room temperature and 18 days for storage at refrigeration temperature as compared with 4 days for non-HHP-treated samples at 4 degrees C.

Subject Keywords

Food Science, Industrial and Manufacturing Engineering

URI

https://hdl.handle.net/11511/38959

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/j.1365-2621.2007.01628.x

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures BUZRUL, SENCER; Alpas, Hami; Bozoglu, F (Elsevier BV, 2005-01-01) The survival curves of Alicyclobacillus acidoterrestris by high hydrostatic pressure were obtained at two pressures (350 and 450 MPa) and three temperature levels (35, 45 and 50 degreesC) in BAM broth. Tailing (upward concavity) was observed in all survival curves. Weibull model was fitted to these data and goodness of fit of this model was investigated. Regression coefficients (R-2), root mean square (RMSE) values and residual plot strongly suggested that Weibull model produced good fit to the data. A bett...
Effects of high hydrostatic pressure on shelf life of lager beer BUZRUL, S; Alpas, Hami; BOZOGLU, F (Springer Science and Business Media LLC, 2005-05-01) Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-tr...
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; DEMAZEAU, Gerard (Springer Science and Business Media LLC, 2008-06-01) The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (similar to 22 degrees C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (delta) of the reduced Weibull model was described with respect to high pressur...
The solubility of apricot kernel oil in supercritical carbon dioxide Ozkal, SG; Yener, Meryem Esra; Bayindirli, L (Wiley, 2006-04-01) The solubility of kernel oil from apricots (Prunus armeniaca L.) in supercritical carbon dioxide at 313.15, 323.15 and 333.15 K and at 15, 30, 45, 52.5 and 60 MPa was determined. Appropriate models were fitted to the data and the crossover pressure of apricot kernel oil was found to be between 20 and 30 MPa. Crossover pressure is a pressure value at which the effect of temperature on the solubility changes. Solubility increased as the temperature increased above the crossover pressure but decreased when tem...
Thermal and chemical inactivation of lactococcal bacteriophages BUZRUL, Sencer; OZTURK, Pinar; Alpas, Hami; AKÇELİK, Mustafa (Elsevier BV, 2007-01-01) Ten lactococcal bacteriophages in M 17 broth were treated by heat (72 degrees C, 15 min and 90 degrees C, 5 min), ethanol and isopropanol at concentrations of 10%, 50%. 75% and 100% (v/v). The heat treatments were not sufficient to inactivate all the bacteriophages studied whereas ethanol, which was also more efficient biocide than isopropanol, at a concentration of 75% could inactivate all the phages in I min. The 50% and 75% of ethanol were more effective than 100%, which was also observed for isopropanol...

Citation Formats

M. BUYUKCAN, F. BOZOGLU, and H. Alpas, “Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 1495–1502, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38959.