FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Abstract

The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

“…However, the protein content had a slightly decreasing trend by increasing the precanning cooking times that were applied in the canning process. According to Fellow (2017) and Alakavuk et al (2021), pasteurization caused minor changes in food nutrition. Generally, the thermal process of food canning only caused the hydrolysis of complex compounds into small compounds.…”

“…Previous studies also reported the effectiveness of thermal pasteurization at 80°C for 15 min to eliminate the aerobics microbes, yeasts, and molds in packaged fruit salads (Sobral et al, 2017). Alakavuk et al (2021) also reported that pasteurization of shrimp in thermostable pouch packaging at 70°C for 20 min was effective for eliminating lactic acid bacteria and Pseudomonas spp.…”

“…According to Fellow (2017) and Alakavuk et al (2021), pasteurization caused minor changes in food nutrition. Generally, the thermal process of food canning only caused the hydrolysis of complex compounds into small compounds.…”