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Preservation and shelf‐life extension of shrimps and clams by high hydrostatic pressure
Author(s) -
Büyükcan Mehmet,
Bozoglu Faruk,
Alpas Hami
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01628.x
Subject(s) - shelf life , hydrostatic pressure , refrigeration , fishery , shrimp , zoology , biology , chemistry , food science , physics , engineering , thermodynamics , mechanical engineering
Summary Clam ( Venus gallina ) and shrimp ( Parapenaeus longirostris ) samples were high hydrostatic pressure (HHP) treated at 200, 220 and 250 MPa at 25, 30, 40 and 50 °C for 10 and 20 min. Based on the results of microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50 °C, 10 min for shrimps and 220 MPa, 50 °C, 10 min for clams. HHP‐treated samples stored at 25 °C (room tempertur) and 4 °C (refrigeration temperature) were analysed. According to the results evaluated, shelf‐life of shrimps was found to be 12 and 16 days for storage at room and refrigeration temperatures, respectively, as compared with 4 days for non‐HHP‐treated samples at 4 °C. Similarly shelf‐life for the clam samples was found to be 12 days for storage at room temperature and 18 days for storage at refrigeration temperature as compared with 4 days for non‐HHP‐treated samples at 4 °C.