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

  • LEITTHEMA: HALTBARMACHEN VON LEBENSMITTELN
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Abstract

The effects of high pressure (HP) treatment (pressure: 220–250–330 MPA; holding time: 5 and 10 min; temperature: 3, 7, 15 and 25°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, 3°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, 3–7–25°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, 25°C for 5 min.

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Abbreviations

HP:

High pressure

MPa:

Mega-Pascal

TBA:

Thiobarbituric acid

TMA:

Trimethylamine nitrogen

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Acknowledgments

This work was supported by the Research Fund of Istanbul University with the projects T-1392.

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Authors and Affiliations

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

    Nuray Erkan

  2. Department of Fisheries and Seafood Processing, Institute of Science, Istanbul University, 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

Authors
  1. Nuray Erkan
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  2. Gonca Üretener
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  3. Hami Alpas
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Correspondence to Nuray Erkan.

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Erkan, N., Üretener, G. & Alpas, H. Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax). J. Verbr. Lebensm. 5, 83–89 (2010). https://doi.org/10.1007/s00003-009-0545-7

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  • DOI: https://doi.org/10.1007/s00003-009-0545-7

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