Su Ürünlerinde Yüksek Basınç Uygulamaları High Pressure Applications In Seafood

Year 2006, Volume: 4 Issue: 5, 22 - 25, 01.10.2006

Meltem Serdaroğlu Çilem Purma

Abstract

High pressure is an application used to avoid the changes that appear with traditional methods in which high temperatures are used. Applied pressure levels are changing and generally it is between 100-1000 MPa. Compared to the other methods, high pressure application provides inactivation of microorganisms by protein denaturation without considerable changes in taste, color and nutrient value. Also with high pressure applications; inactivation of enzymes which cause spoilage of food, modification of structure, stabilisation of color and prevention of lipid oxidation can be provided. High pressure application can be modified according to the factors like the amount of pressure, duration of the process, temperature of the environment and pH of the product.

Keywords

seafood, high pressure, quality characteristics

Su Ürünlerinde Yüksek Basınç Uygulamaları High Pressure Applications In Seafood

Abstract

Yüksek basınç; çeşitli gıda maddelerinde geleneksel metotlarla yüksek ısı uygulamasının yol açtığı değişimleri engellemek için kullanılan 100-1000 MPa aralığındaki basınç uygulamasıdır. Diğer yöntemlerle karşılaştırıldığında yüksek basınç uygulamaları, saklama yöntemlerinin en son uygulamalarından biridir. gıdaların lezzetinde, beslenme değerinde ve renginde önemli değişikliklere neden olmadan, mikroorganizma inaktivasyonu sağlamaktadır. Ayıca yüksek basınç; gıdaların bozulmasına yol açan enzimlerin inaktivasyonu, yapının modifiye edilmesi, rengin stabilize edilmesi ve lipid oksidasyonunun önlenmesi gibi etkilere sahiptir. Su ürünlerinde yüksek basınç uygulaması; basıncın büyüklüğü ve uygulama süresi, ortamın sıcaklığı ve ürünün pH'ı gibi faktörlere bağlı olarak modifiye edilebilir. Bu derlemede yüksek basıncın su ürünleri üzerine olan etkileri literatüre dayanılarak incelenmiştir

Keywords

su ürünleri, yüksek basınç, kalite karakteristikleri

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