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- Title
Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure.
- Authors
Büyükcan, Mehmet; Bozoglu, Faruk; Alpas, Hami
- Abstract
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.
- Subjects
FROZEN shrimp; FROZEN seafood; HYDROSTATIC pressure; FRESHWATER animals; DECAPODA
- Publication
International Journal of Food Science & Technology, 2009, Vol 44, Issue 8, p1495
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1111/j.1365-2621.2007.01628.x