Yüksek basınç işleminin ringa marinatında Photobacterium phosphoreum gelişimi ve biyojen amin üretimi üzerine etkisi

Yüksek hidrostatik basınç işleminin (HPP) ringa marinatında (%2 asetik asit+%8 NaCl ve %4 asetik asit+%8 NaCl solüsyonları ile hazırlanan) Photobacterium phosphoreum gelişimi ve biyojen amin oluşumu üzerine etkileri değerlendirilmiştir. P. phosphoreum ile inoküle edilmiş marine edilmiş balık filetolarına, farklı sürelerde (5 ve 10 dk) ve farklı düzeylerde (100, 300 ve 500 MPa) basınç uygulanmıştır. Her iki marinasyon grubunda da kontrol basınç uygulanmadan bırakılmıştır. Tüm örnekler 4±1°C’de 3 ay depolanmışlardır. Sonuçlar, özellikle 300 ve 500 MPa basınç düzeyleri olmak üzere HPP ve %4 asetik asitin kombine etkisinin P. phosphoreum gelişimi üzerine daha fazla inhibitor etkisi olduğunu göstermiştir. Depolama boyunca 500 MPa basınç uygulanan gruplarda H2S üreten bakteri gelişiminin olmadığını gözlenmiştir. %2 asetik asit ile hazırlanarak 300 MPa 10dk ve 500 MPa basınç uygulanan gruplarda toplam psikrofilik bakterilere depolama süresince gelişememiştir. %4 asetik asit ile hazırlanan ve HPP uygulanan gruplarda histamine düzeyi önemsiz seviyelerde bulunmuştur. %4 asetik asitle marine edilen gruplarda kontrol grubu dışında tiramin oluşumu gözlenmemiştir. Benzer şekilde %2 asetik asitle hazırlanan ve HPP uygulanan gruplarda da depolama başlangıcında putresin bulunmamıştır. Kadaverin miktarı önemsiz düzeylerde bulunmuş ve %2 asetik asit uygulanan gruplara kıyasla %4 asetik uygulanan gruplarda 300, 500 MPa basınç uygulaması kadaverin oluşumunu baskılamıştır. Bu çalışmanın sonuçları, HPP uygulaması ile %4 asetik asitin kombine bir şekilde kullanımının P. phosphoreum gelişimi ile histamin, tiramin, putresin ve kadaverin oluşumunu baskıladığını göstermektedir.

The impact of high-pressure processing on the growth of Photobacterium phosphoreum and biogenic amine formation in marinated herring

The effects of high-pressure processing (HPP) on Photobacterium phosphoreum growth and biogenic amine formation were evaluated inmarinated herring (prepared with 2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions). Marinated fish fillets were inoculated with P.phosphoreum, vaccum packaged and treated with HPP in different pressure levels (100, 300, and 500 MPa) and pressure holding times (5 and 10 min).Control was left as untreated for both marination group. All batches were stored at 4±1°C up to 3 months. The results showed that combined effect of HPPand 4% acetic acid had much more inhibitory effect on the growth of P. phosphoreum, especially pressure levels 300 and 500 MPa. During the storageperiod, H2S-producing bacteria growth was not observed in the groups subjected to 500 MPa pressure. Total psychrophilic bacteria did not grow in 500 MPapressure treated group and 300 MPa 10 min pressure treated group prepared with 2% acetic acid during the storage period. Histamine was detectedinsignificant levels in the fillets marinated with 4% acetic acid and treated with HPP. Except for the control group tyramine formation was not found in thesamples prepared with 4% acetic acid. Similarly, putrescine was not found in the samples prepared with 2% acetic acid and subjected to HPP treatment atthe beginning of the storage. Cadaverine levels were found insignificant amount and 300 and 500 MPa pressure treatments suppressed the formation in 4%acetic acid treated groups compared with 2% acetic acid treated groups. The results of this study revealed that HPP in combination with 4% acetic acid hadinhibitory effect on P. phosphoreum growth and suppressed the formation of histamine, tyramine, putrescine and cadaverine.

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