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

Date

2009-08-01

Author

BUYUKCAN, Mehmet
BOZOGLU, Faruk
Alpas, Hami

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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

Collections

Department of Food Engineering, Article