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Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax)
Date
2010-02-01
Author
Erkan, Nuray
Uretener, Gonca
Alpas, Hami
Metadata
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The effects of high pressure (HP) treatment (pressure: 220-250-330 MPA; holding time: 5 and 10 min; temperature: 3, 7, 15 and 25A degrees C) on physicochemical characteristics (colour, thiobarbituric acid, trimethylamine nitrogen values) of fresh sea bass fillets were investigated. HP-treated sea bass fillets had higher lightness (Hunter L*) values than untreated sea bass fillets; the magnitude of changes increased with treatment pressure. HP-induced changes in colour generally imparted a cooked sample. The TBA value of HP treated sea bass samples (except 220-330 MPa, 3A degrees C for 5 min) were found to be insignificant (P > 0.05) or significantly (P < 0.05) lower than the untreated samples. TMA-N content of HP treated at 220-250-330 MPa, 3-7-25A degrees C for 10 min sea bass samples were found to insignificant according to the untreated samples. The results obtained from this study showed that the quality of high pressure treated sea bass is best preserved at 220 MPa, 25A degrees C for 5 min.
Subject Keywords
Biotechnology
,
Agronomy and Crop Science
,
Food Science
,
Food Animals
URI
https://hdl.handle.net/11511/39241
Journal
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
DOI
https://doi.org/10.1007/s00003-009-0545-7
Collections
Department of Food Engineering, Article
Citation Formats
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BibTeX
N. Erkan, G. Uretener, and H. Alpas, “Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax),”
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
, vol. 5, no. 1, pp. 83–89, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39241.