The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

Date

2011-04-01

Author

ERKAN ÖZDEN, Nuray
Uretener, Gonca
Alpas, Hami
Selcuk, Arif
Ozden, Ozkan
Buzrul, Sencer

Metadata

Show full item record

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

Item Usage Stats

2
views

0
downloads

Cold smoked salmon were HP treated at 220, 250 and 330 MPa, at 3, 7, 15 and 25 degrees C for 5 and 10 min. The influences of such treatments on some quality parameters (the changes of colour, TBA and TMA values) were studied. These parameters were determined for cold smoked salmon suitable combinations (at 220-250 MPa, 3 degrees C for 5 min, at 330 MPa, 15 degrees C for 5 min and at 250 MPa, 25 degrees C for 10 min). In the second stage the shelf life of cold smoked salmon HP treated at 250 MPa, 3 degrees C for 5 min and at 250 MPa, 25 degrees C for 10 min and stored at 2 degrees C was investigated by measurement of sensory, chemical and microbiological analyses. Based on the sensory and microbiological results, the control samples were acceptable only up to 6 weeks, compared to 8 weeks in HP treatment cold smoked salmon samples, extending the shelf-life by 2 weeks.

Subject Keywords

Cold smoked salmon, High pressure treatment, Quality, Shelf life

URI

https://hdl.handle.net/11511/41997

Collections

Department of Food Engineering, Article