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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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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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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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.