Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

Date

2011-10-01

Author

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

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The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 A degrees C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP increased L (*) values of horse mackerel. The a (*) and b (*) of treated horse mackerel did not change significantly after HHP applications. After, HHP, TBA-i and TMA values of all HHP-treated horse mackerel samples remained unchanged than those of untreated samples. The results obtained from this study showed that the quality of high pressure treated horse mackerel is best preserved at 250 MPa, 7-15 A degrees C for 5 min, 220 MPa, 15-25 A degrees C for 5 min, 250 MPa, 15 A degrees C for 10 min and 330 MPa, 25 A degrees C for 10 min.

Subject Keywords

Quality, Colour, High hydrostatic pressure, Horse mackerel

URI

https://hdl.handle.net/11511/46573

Journal

FOOD AND BIOPROCESS TECHNOLOGY

DOI

https://doi.org/10.1007/s11947-010-0415-4

Collections

Department of Food Engineering, Article

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Citation Formats

N. ERKAN ÖZDEN, G. Uretener, H. Alpas, A. Selcuk, O. Ozden, and S. Buzrul, “Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus),” FOOD AND BIOPROCESS TECHNOLOGY, pp. 1322–1329, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46573.