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dc.contributor.authorALPAS, HAMİ
dc.contributor.authorErkan, Nuray
dc.contributor.authorUretener, Gonca
dc.date.accessioned2021-03-05T07:37:36Z
dc.date.available2021-03-05T07:37:36Z
dc.date.issued2010
dc.identifier.citationErkan N., Uretener G., ALPAS H., "Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)", INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.11, ss.259-264, 2010
dc.identifier.issn1466-8564
dc.identifier.otherav_94ca818f-e728-442a-bf71-ef85331000f1
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/100211
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2010.01.001
dc.description.abstractThe effect of different temperature/time/pressure high hydrostatic pressure (HP) treatment on the quality and shelf life of red mullet were studied Different high pressure treatments (at 3, 7, 15 and 25 degrees C, 5 to 10 min and 220, 250 and 330 MPa) were tested to establish the best processing conditions for the quality of red mullet The effect of the process on the quality of the sample was examined by colour. Trimethylamine nitrogen (TMA-N) and Thiobarbituric acid number (TBA) analysis. Based on the results of the parameters, the best combinations of HP treatments were determined as 220 MPa/5 min/25 degrees C and 330 MPa/5 min/3 degrees C for red mullet The effects of this combination treatment on sensory, chemical and microbiological properties of red mullet stored at 4 degrees C were studied The results obtained from this study showed that the shelf life of untreated and HP treated stored at 4 degrees C, as determined by overall acceptability of sensory and microbiological data, are 12 days for untreated red mullet and 14 clays for treated red mullet at 220 MPa for 5 min at 25 degrees C and 15 days for treated red mullet at 330 MPa for 5 min at 3 degrees C
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleEffect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)
dc.typeMakale
dc.relation.journalINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
dc.contributor.departmentOrta Doğu Teknik Üniversitesi , Mühendislik Fakültesi , Gıda Mühendisliği Bölümü
dc.identifier.volume11
dc.identifier.issue2
dc.identifier.startpage259
dc.identifier.endpage264
dc.contributor.firstauthorID71358


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