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Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

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Abstract

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 °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 °C for 5 min, 220 MPa, 15–25 °C for 5 min, 250 MPa, 15 °C for 10 min and 330 MPa, 25 °C for 10 min.

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Abbreviations

HHP:

High hydrostatic pressure

MPa:

Mega-Pascal

TBA:

Thiobarbituric acid

TMA-N:

Trimethylamine nitrogen

min:

Minute

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Acknowledgments

This work was supported by the TUBİTAK-TOVAG projects (No: 108O668) and the Research Found of Istanbul University (Project Number BYP-2861).

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Authors and Affiliations

  1. Faculty of Fisheries, Department of Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No:200 34470 Laleli, Istanbul, Turkey

    Nuray Erkan & Özkan Özden

  2. Department of Fisheries and Seafood Processing, Istanbul University, Institute of Science, Bozdoğan Kemeri cad. No: 6 İşitme Engelliler Okulu Yanı Vezneciler, Istanbul, Turkey

    Gonca Üretener

  3. Food Engineering Departments, Middle East Technical University, 06531, Ankara, Turkey

    Hami Alpas

  4. Food Institute, TÜBİTAK Marmara Research Center, Gebze, Kocaeli, Turkey

    Arif Selçuk

  5. Tütün ve Alkol Piyasası Düzenleme Kurumu (TAPDK), 06520, Ankara, Turkey

    Sencer Buzrul

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  1. Nuray Erkan
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  2. Gonca Üretener
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  3. Hami Alpas
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  4. Arif Selçuk
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  5. Özkan Özden
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  6. Sencer Buzrul
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Correspondence to Nuray Erkan.

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Erkan, N., Üretener, G., Alpas, H. et al. Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). Food Bioprocess Technol 4, 1322–1329 (2011). https://doi.org/10.1007/s11947-010-0415-4

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