Changes in the physicochemical properties of high pressure treated rainbow trout

Date

2010-09-01

Author

Erkan, Nuray
Alpas, Hami
Uretener, Gonca
Selcuk, Arif
Buzrul, Sencer

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Changes in the physicochemical quality of rainbow trout's High pressure (HP)treated at 220, 250 and 330 MPa, 7, 15 and 25 degrees C for 5 and 10 min were investigated. HP-treated rainbow trout's showed significantly increased L* value relative to untreated rainbow trout's. Little changes in colour (a* value) were observed, compared to untreated rainbow trout's, which did not showed b* values. From tests of chemical properties, HP-treated rainbow trout's did not showed or showed significantly decreased thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) with increasing treatment pressure compared to controls. HP-treated rainbow trout samples showed significantly increased or decreased free amino acids (P < 0.05) relative to untreated trout samples. The results obtained from this study showed that the quality of HP-treated rainbow trout is best preserved at 220 MPa, 7-15-25 degrees C for 5-10 min and 250 MPa, 7-15 degrees C for 5 min.

Subject Keywords

Rainbow trout, High Pressure, Colour, Lipid Oxidation, Free Amino Acid

URI

https://hdl.handle.net/11511/48707

Journal

ARCHIV FUR LEBENSMITTELHYGIENE

DOI

https://doi.org/10.2376/0003-925x-61-183

Collections

Department of Food Engineering, Article

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Citation Formats

N. Erkan, H. Alpas, G. Uretener, A. Selcuk, and S. Buzrul, “Changes in the physicochemical properties of high pressure treated rainbow trout,” ARCHIV FUR LEBENSMITTELHYGIENE, pp. 183–188, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48707.