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

Collections

Department of Food Engineering, Article