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Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax)

dc.contributor.authorALPAS, HAMİ
dc.contributor.authorErkan, Nuray
dc.contributor.authorUretener, Gonca
dc.date.accessioned2021-03-04T09:40:12Z
dc.date.available2021-03-04T09:40:12Z
dc.date.issued2010
dc.identifier.citationErkan N., Uretener G., ALPAS H., "Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax)", JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, cilt.5, sa.1, ss.83-89, 2010
dc.identifier.issn1661-5751
dc.identifier.otherav_69538d87-e069-4eaf-8f3b-8a10b1343182
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/72989
dc.identifier.urihttps://doi.org/10.1007/s00003-009-0545-7
dc.description.abstractThe effects of high pressure (HP) treatment (pressure: 220-250-330 MPA; holding time: 5 and 10 min; temperature: 3, 7, 15 and 25A degrees C) on physicochemical characteristics (colour, thiobarbituric acid, trimethylamine nitrogen values) of fresh sea bass fillets were investigated. HP-treated sea bass fillets had higher lightness (Hunter L*) values than untreated sea bass fillets; the magnitude of changes increased with treatment pressure. HP-induced changes in colour generally imparted a cooked sample. The TBA value of HP treated sea bass samples (except 220-330 MPa, 3A degrees C for 5 min) were found to be insignificant (P > 0.05) or significantly (P < 0.05) lower than the untreated samples. TMA-N content of HP treated at 220-250-330 MPa, 3-7-25A degrees C for 10 min sea bass samples were found to insignificant according to the untreated samples. The results obtained from this study showed that the quality of high pressure treated sea bass is best preserved at 220 MPa, 25A degrees C for 5 min.
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.titleEffects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax)
dc.typeMakale
dc.relation.journalJOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
dc.contributor.departmentOrta Doğu Teknik Üniversitesi , Mühendislik Fakültesi , Gıda Mühendisliği Bölümü
dc.identifier.volume5
dc.identifier.issue1
dc.identifier.startpage83
dc.identifier.endpage89
dc.contributor.firstauthorID71355


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