Combined Effects of High-Pressure Processing and Marination on the Quality of Herring (Clupea harengus) Fillets

Abstract

In this study, it was focused on the combined effects of marination and high pressure processing (HPP) treatment on herring fillets. For this purpose, herring fillets were marinated with 3% acetic acid and 8% Na Cl solution at 4oC for three days. After ripening process marinated fish samples were vacuum packaged and treated with HPP in different pressure levels (100, 300, and 500 MPa) and pressure holding times (5 and 10 min.). One group was left untreated as control. All samples were stored at 4±1oC for 90 days. During the storage, pH, TVB-N, TMA-N and TBARS values were assessed. According to results the samples treated with 300 and 500 MPa showed lower results than the groups treated with 100 MPa and the control. Moreover, 500 MPa HPP treatment had the best effects on the maintaining the quality of marinated herring. It can be concluded that HPP treatment can be used to preserve good quality of marinated fish for long term storage.

Keywords

• Marination
• non- thermal processing
• high pressure processing
• fish quality

References

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