Effect of high pressure and irradiation treatment on quality changes in fish muscle
Başlık çevirisi mevcut değil.
- Tez No: 602152
- Danışmanlar: DR. MAURICE R. MARSHALL
- Tez Türü: Doktora
- Konular: Beslenme ve Diyetetik, Gıda Mühendisliği, Nutrition and Dietetics, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2008
- Dil: İngilizce
- Üniversite: University of Florida
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 176
Özet
Özet yok.
Özet (Çeviri)
Seafood is a major economic contributor in many countries, including the US. Since fish is a highly perishable commodity, proper processing and storage are very important factors to maintain or extend its shelf-life. There is an increasing interest in the application of high pressure processing (HPP) technology and irradiation to obtain fresh-like quality, and safe seafood products. These novel technologies provide long shelf-life and minimum quality loss since they do not have many of the undesirable changes that are associated with thermal processing. Limited information exists on these two technologies with fish, so it is therefore of great interest and importance to investigate these technologies further. The first part of the project was to investigate the effect of different high pressures (150, 300, 450, and 600 MPa for 15 min) on the quality changes (color, lipid oxidation, texture and total aerobic plate count) of a) fresh water species (rainbow trout) b) salt water species (mahi mahi) and c) brackish water species (Atlantic salmon). The second part was to investigate the effect of different irradiation doses on the quality changes for fresh and frozen, and dark and light muscle of Atlantic salmon. Similar experiment design was performed for irradiation at different doses for fresh (0, 1, 1.5 2, 3 kGy ) and frozen Atlantic salmon fillets (0, 1, 2, 3, 5 kGy) including analysis of color, astaxanthin, lipid oxidation, fatty acids content, total aerobic count and sensory. HPP significantly reduced microbial load, with HPP treated samples at 450 and 600 MPa having the most reduction in microbial growth. It was demonstrated that 300 MPa for rainbow trout and 450 MPa for mahi mahi are the optimum HPP conditions for controlling microbial load, lipid oxidation and color changes. For Atlantic salmon, HPP and cooking significantly reduced microbial growth. The 150 MPa had a lesser effect on the color compared to cooking and 300 MPa. Cooking and 150 MPa led to similar oxidation development as untreated sample. Cooking significantly reduced the amount of total PUFA n-6 and PUFA n-3, including EPA and DHA fatty acids, however, HPP did not change the level of those fatty acids. Fresh and frozen salmon fillets were treated with various doses of irradiation and were stored at 4°C for 6 days. There was a significant decrease in the microbial growth of both fresh and frozen irradiation treated fillets at 1 kGy and higher doses. Correlation was obtained between average amount of astaxanthin and average a*-value (redness) during different irradiation treatments in fresh and frozen light and dark muscle of Atlantic salmon for each storage period up to 6 days at 4 °C. It was found that redness of salmon light muscle was more related to astaxanthin content, while that of salmon dark muscle was related more to the lipid content and the degree of lipid oxidation. Irradiation treatments for fresh and frozen light and dark muscle did not change lipid oxidation and the level of fatty acids compared to untreated samples. Sensory score of 2 kGy and higher doses was significantly lower in color, odor and overall acceptability compared to untreated samples, and the sensory score decreased with an increase in irradiation level. The 1 kGy treated fresh and frozen samples was a successful treatment, with no significant effect on color, sensory as well as providing inactivation of microbial growth during 6 days storage at 4 °C compared to untreated samples.
Benzer Tezler
- Ultraviyole ve ozon uygulamalarının baharatların dekontaminasyonu ve kalitesi üzerine etkileri
Effects of ultraviolet and ozone applications on the decontamination and quality of spices
ESRA DOĞU BAYKUT
Doktora
Türkçe
2016
Gıda Mühendisliğiİstanbul Teknik ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
PROF. DR. GÜRBÜZ GÜNEŞ
- DBUVC ve UVCLED ışınlamanın kiraz ve vişne yüzeyinde mikrobiyel inaktivasyona ve meyve kalite özelliklerine etkisi
Effect of DBUVC and UVCLED irradiation on microbial inactivation and quality attributes on sweet and sour cherry surfaces
AYŞENUR BETÜL BİLGİN
Yüksek Lisans
Türkçe
2022
Gıda Mühendisliğiİstanbul Teknik ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
PROF. DR. PERVİN BAŞARAN AKOCAK
- Reçine, aktif karbon ve Uv lambalarının ev tipi su arıtma cihazlarındaki etkinliğinin araştırılması
Başlık çevirisi yok
İREM TÖRE
- Bakladan ultrases destekli alkali ekstraksiyon ile protein eldesi: Teknofonksiyonel, ın vıtro biyoerişebilirlik ve ade inhibisyon özelliklerinin incelenmesi
Protein extraction by ultrasound assisted alkaline extraction from faba beans: Investigation of technofunctional, in vitro bioavailability and ace inhibition properties
ZEHRA MERTDİNÇ
Yüksek Lisans
Türkçe
2022
Gıda Mühendisliğiİstanbul Teknik ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
PROF. DR. BERAAT ÖZÇELİK
- Ozon ve UV ışınlarının karabiberin mikrobiyal dekontaminasyonunda kullanım potansiyelinin araştırılması
Investigation of potential use of ozone and UV radiation in microbial decontamination of black pepper
NAGİHAN AYVAZ
Yüksek Lisans
Türkçe
2014
Gıda Mühendisliğiİstanbul Teknik ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
PROF. DR. GÜRBÜZ GÜNEŞ