naa a22 4500 510724728 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0943-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0943-1 Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel ( Scomber scombrus ) [Elektronische Daten] [Tugce Senturk, Hami Alpas] The ability of high hydrostatic pressure treatment (HHPT) to extend the shelf life of Atlantic mackerel (Scomber scombrus) was assessed in this study. For that purpose, fillets were subjected to pressure treatments at 200, 300, 400MPa at 5, 10, 15°C for 5 and 15min. The influence of pressure treatments on the levels of trimethylamine nitrogen (TMA-N) and thiobarbituric acid (TBA) as well as color changes was investigated. The suitable combinations were determined as 200MPa, 15°C for 5min. and 400MPa, 5°C for 5min. In the second stage, the shelf life of samples, which were treated at these conditions, stored at 4 ± 0.5°C were studied by monitoring pH, color, sensorial features (appearance and odor), TMA-N, TBA, total volatile basic nitrogen, histamine, and total mesophilic aerobic count. The unpressurized mackerel samples were acceptable up to only 7days compared to 17 and 19days after 200 and 400MPa treatments; respectively. The results obtained in this study showed that HHPT in combination with chilled storage can improve the shelf life and quality of fish. Springer Science+Business Media, LLC, 2012 High hydrostatic pressure treatment nationallicence Quality nationallicence Atlantic mackerel nationallicence Shelf life nationallicence Scomber scombrus nationallicence HHPT : High hydrostatic pressure treatment nationallicence TMA : Trimethylamine nationallicence TMA-N : Trimethylamine nitrogen nationallicence TMA-O : Trimethylamine oxygen nationallicence TBA : Thiobarbituric acid nationallicence TVB-N : Total volatile basic nitrogen nationallicence MDA : Malondialdehyde nationallicence TMAC : Total mesophilic aerobic count nationallicence TEP : Tetraethoxy-propane nationallicence PCA : Plate count agar nationallicence CFU : Colony-forming unit nationallicence TCA : Trichloroacetic acid nationallicence KOH : Potassium hydroxide nationallicence BHT : Butylated hydroxytoluene nationallicence Senturk Tugce Department of Food Engineering, Middle East Technical University, Universiteler Mah, 06800, Ankara, Turkey aut Alpas Hami Department of Food Engineering, Middle East Technical University, Universiteler Mah, 06800, Ankara, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2306-2318 1935-5130 6:9<2306 2013 6 11947 https://doi.org/10.1007/s11947-012-0943-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0943-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Senturk Tugce Department of Food Engineering, Middle East Technical University, Universiteler Mah, 06800, Ankara, Turkey aut NATIONALLICENCE 700 1- Alpas Hami Department of Food Engineering, Middle East Technical University, Universiteler Mah, 06800, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2306-2318 1935-5130 6:9<2306 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer