Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
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
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
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