Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)
Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)
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DOI：
10.1007/s11947-010-0415-4
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发表时间：
2011-10-01
影响因子：
5.6
通讯作者：
Buzrul, Sencer
中科院分区：
文献类型：
--
作者：
Erkan, Nuray;Uretener, Gonca;Buzrul, Sencer
本研究的基本目的是确定高静水压力（HHP; 220，250和330 MPa），保持时间（5和10分钟）和温度（7，15和25摄氏度）对竹荚鱼的一些质量参数，如颜色变化，硫代巴比妥酸（TBA-i）和三甲胺氮（TMA-N），游离氨基酸含量的影响。HHP提高了竹荚鱼的L（*）值。施用HHP后，处理过的竹荚鱼的a（*）和B（*）没有显著变化。结果表明，HHP处理后的竹荚鱼样品的HHP、TBA-1和TMA值均保持不变。结果表明：250 MPa、7-15 A ℃、5 min、220 MPa、15-25 A ℃、5 min、250 MPa、15 A ℃、10 min和330 MPa、25 A ℃、10 min的高压处理对竹荚鱼的保鲜效果最好。
The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 A degrees C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP increased L (*) values of horse mackerel. The a (*) and b (*) of treated horse mackerel did not change significantly after HHP applications. After, HHP, TBA-i and TMA values of all HHP-treated horse mackerel samples remained unchanged than those of untreated samples. The results obtained from this study showed that the quality of high pressure treated horse mackerel is best preserved at 250 MPa, 7-15 A degrees C for 5 min, 220 MPa, 15-25 A degrees C for 5 min, 250 MPa, 15 A degrees C for 10 min and 330 MPa, 25 A degrees C for 10 min.