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

Abstract

Bu çalışmanın amacı, iki farklı pastörizasyon sıcaklığının (50°C ve 70°C) karidesin (Parapenaeus longirostris) temel kalite parametreleri üzerindeki etkisini değerlendirmektir. Karideslerin pastörizasyon işlemi sonrasında nasıl etkilendiğini belirlemek için fiziksel, kimyasal, mikrobiyolojik ve duyusal kalite parametreleri araştırılmıştır. Pastörizasyon sonrasında artan sıcaklık ile birlikte karideslerin, pişirme kaybı, protein ve yağ yüzdesi önemli ölçüde (P <0.05) artmıştır. Her iki pastörizasyon derecesinde kimyasal parametreler (TVB-N, TMA-N, TBARs) açısından gruplar arasında önemli bir fark (P >0.05) bulunmamıştır. Mikrobiyolojik analiz sonuçlarına göre pastörizasyon sıcaklığındaki artışa bağlı olarak mikrobiyel yükte önemli (P <0.05) bir azalma gözlenmiştir. Duyusal analiz ve renk ölçümü sonuçlarına göre 50°C ve 70°C' deki pastörizasyon uygulamalarında önemli bir fark (P ˃0.05) görülmemiştir. Sonuç olarak, 70°C’deki pastörizasyon uygulamasının incelenen tüm parametrelerde genellikle fark yarattığı gözlemlenmiştir.

Keywords

• karides
• pastörizasyon
• sıcaklık
• kalite

IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

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.

Keywords

• Shrimp
• pasteurization
• temperature
• quality

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