Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus)

Date

2013-09-01

Author

ŞENTÜRK, Tugce
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

163
views

0
downloads

The ability of high hydrostatic pressure treatment (HHPT) to extend the shelf life of Atlantic mackerel (Scomber scombrus) was assessed in this study. For that purpose, fillets were subjected to pressure treatments at 200, 300, 400 MPa at 5, 10, 15 A degrees C for 5 and 15 min. The influence of pressure treatments on the levels of trimethylamine nitrogen (TMA-N) and thiobarbituric acid (TBA) as well as color changes was investigated. The suitable combinations were determined as 200 MPa, 15 A degrees C for 5 min. and 400 MPa, 5 A degrees C for 5 min. In the second stage, the shelf life of samples, which were treated at these conditions, stored at 4 A +/- 0.5 A degrees C were studied by monitoring pH, color, sensorial features (appearance and odor), TMA-N, TBA, total volatile basic nitrogen, histamine, and total mesophilic aerobic count. The unpressurized mackerel samples were acceptable up to only 7 days compared to 17 and 19 days after 200 and 400 MPa treatments; respectively. The results obtained in this study showed that HHPT in combination with chilled storage can improve the shelf life and quality of fish.

Subject Keywords

Food Science, Industrial and Manufacturing Engineering, Process Chemistry and Technology, Safety, Risk, Reliability and Quality, High hydrostatic pressure treatment, Quality, Atlantic mackerel, Shelf life, Scomber scombrus

URI

https://hdl.handle.net/11511/48627

Journal

FOOD AND BIOPROCESS TECHNOLOGY

DOI

https://doi.org/10.1007/s11947-012-0943-1

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of High Hydrostatic Pressure on Quality Factors and Shelf Life of Atlantic Mackerel (Scomber Scombrus) and Red Mullet (Mullus Barbatus) Şentürk, Tuğçe; Alpas, Hami; Department of Food Engineering (2011) The ability of high hydrostatic pressure (HHP) to extend the shelf life of Atlantic mackerel (Scomber scombrus) and red mullet (Mullus barbatus) was assessed in this study. For that purpose, fillets of both atlantic mackerel and red mullet were subjected to pressure treatments at 200, 300, 400 MPa at 5, 10, 15°C for 5 and 15 minutes. The influence of the treatments on Trimethylamine Nitrogen (TMA-N) level, lipid oxidation stability (Thiobarbituric Acid, TBA level) was investigated as well as color changes. ...
Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus) ERKAN ÖZDEN, Nuray; Uretener, Gonca; Alpas, Hami; Selcuk, Arif; Ozden, Ozkan; Buzrul, Sencer (2011-10-01) 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...
Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment Subasi, B. G.; Alpas, Hami (2017-03-01) The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment (200, 300, 400MPa; 5 degrees C, 15 degrees C and 25 degrees C; 5 and 10 min) on some quality properties of pomegranate juice. Juice samples are obtained under industrial conditions at two different squeezing pressure levels (100 and 150psi - 0.689 and 1.033MPa, respectively). Results are compared against conventional thermal treatment (85 degrees C/10 min) and raw sample. For all three processing temperature, HH...
Effects of nanoclays on the flammability of polystyrene with triphenyl phosphate-based flame retardants Kaynak, Cevdet (SAGE Publications, 2013-07-01) The main purpose of this study is to investigate the effects of nanoclays on the flammability behavior of neat polystyrene and polystyrene compounded with traditional flame retardants triphenyl phosphate and its synergist melamine cyanurate. Nanocomposites were prepared via ultrasound-assisted solution intercalation technique. Dispersion and nanomorphology of nanoclays were investigated through X-ray diffraction analysis and transmission electron microscopy. Thermal stability and flammability behaviors were...
Effect of bentonite composition on the HP, HT rheological properties of water-based drilling fluids Kuru, E; Demirci, S; Ozturk, MY (1998-12-01) In this study, effects of six bentonites on the viscosity and filtration loss characteristics of water-based drilling fluids have been investigated. Rheological properties of the drilling fluids prepared by API standards were determined by using high temperature (0-100 degrees C) rotational viscometer. The filtration losses of these drilling fluids were measured using high temperature (0-232 degrees C) and high pressure (0-2000 psi) filtration loss measurement equipment.

Citation Formats

T. ŞENTÜRK and H. Alpas, “Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus),” FOOD AND BIOPROCESS TECHNOLOGY, pp. 2306–2318, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48627.