Su Ürünleri İşleme ve Muhafazasında Yüksek Hidrostatik Basınç Kullanımı
Su ürünlerinin yüksek hidrostatik basınç (YHB) ile işlenmesi fizikokimyasal, mikrobiyal ve duyusal kalitenin gelişmesinde oldukça önem göstermektedir. Geleneksel yöntemlerle karşılaştırıldığında YHB düşük sıcaklıklarda ürün tazeliğinde çok az değişikliklerle mikroorganizmaları inaktive edebilmekte ve raf ömrünün uzamasını sağlamaktadır. Su ürünlerinde YHB’ nin etkileri üzerine yapılan son çalışmalar, bu yeni teknolojinin hem faydalarını hem de eksik yanlarını ortaya koymaktadır. İşlem görmemiş su ürünleri ile kıyaslandığında, YHB su ürünlerinde depolama süresince bozulmanın azalmasını ve organoleptik özelliklerin korunmasını sağlamaktadır. Ancak renk bozulması, pişmiş görünüm ve lipit oksidasyonu YHB’ nin su ürünlerinde kullanımını sınırlayan dezavantajlardır. Ayrıca balık kasının yüksek basınçla jelleştirilmesi ve yüksek basınçla dondurulup-çözdürülmesi, su ürünlerinden fayda sağlamak için YHB’ nin yoğun olarak araştırılmakta olan en önemli alanlarındandır. Bu derlemede, YHB’ nin su ürünlerinde kullanım alanları, avantajları ve dezavantajları hakkındaki yaklaşımlar değerlendirilmiştir.
Utilization of High Hydrostatic Pressure in Seafood Processing and Preservation
High hydrostatic pressure (HHP) processing of seafood has showed a great potential on improving the physicochemical, microbial and sensory quality of muscles. HHP at low temperatures can inactivate microorganisms with fewer changes to product freshness as compared to conventional preservation techniques and leads to an extension shelf life. Recent researches on the effects of HHP on seafood have gradually revealed the both benefits and defects of this novel processing technology. HHP has the advantage of ensuring reduction of spoilage in seafood, and preserving the organoleptic characteristics of the product compared to untreated muscle over storage time. However, the discolouration, cooked appearance and lipid oxidation are the drawbacks that could limit the application of high pressure on fish muscles. Furthermore, pressure-induced gelling and high pressure freezingthawing of fish muscles are the main areas being investigated intensively to obtain the benefits of HHP seafood. Approaches in the utilization of HHP in seafood area, advantages and disadvantages of HHP were evaluated in this review.
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