Su Ürünleri İşleme ve Muhafazasında Yüksek Hidrostatik Basınç Kullanımı

Öz

Su ürünlerinin yüksek hidrostatik basınç (YHB)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.

Anahtar Kelimeler

• raf ömrü,mikrobiyal kalite,Yüksek basınç teknolojisi,balık,kimyasal kalite

Utilization of High Hydrostatic Pressure in Seafood Processing and Preservation

Abstract

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 freezing-thawing 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.

Keywords

• High hydrostatic pressure,seafood,shelf life,microbiological quality

Kaynakça

1. Akhan 2012. Yüksek hidrostatik basınç uygulaması ile mezgit (Gadus merlangus euxinus) ve hamsinin (Engraulis encrasicolus) muhafazasının ve raf ömrünün uzatılması. [Yüksek Lisans Tezi]. Orta Doğu Teknik Üniversitesi. 96 s.
2. Angsupanich K, Ledward DA. 1998. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63(1):39-50.
3. Arıcı M. 2006. Gıda muhafazasında yüksek hidrostatik basıncın mikroorganizmalar üzerine etkisi. Journal of Tekirdag Agricultural Faculty (JOTAF). 3(1):1-9.
4. Arias C. 2009. Chilled and frozen raw fish. In: Fernandes R, editor. Microbiology handbook fish and seafood. Cambridge: Leatherhead Publishing. p. 1-25.
5. Briones-Labarca V, Perez-Won M, Zamarca M, Aguilera-Radic JM, TabiloMunizaga G. 2012. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innov Food Sci Emerg. 13:42-50. doi: 10.1016/j.ifset.2011.09.002
6. Bridgman P. 1912. Water in the liquid and five solid forms under pressure. Proc Am Acad Arts Sci. 47:441-558. Calci KR, Meade GK, Tezloff RC, Kingsley DH. 2005. High-Pressure Inactivation of Hepatitis A Virus within Oysters. Appl Environ Microbiol. 71(1):339-43. doi: 10.1128/AEM.71.1.339-343.2005
7. Cheftel JC, Culioli J. 1997. Effects of high pressure on meat: A review. Meat Sci. 46(3):211-236.
8. Cheret R, Hernandez-Andres A, Delbarre-Ladrat C, De Lamballerie M, Verrez-Bagnis V. 2006. Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment. Eur Food Res Technol. 222(5-6):527-535. doi: 10.1007/s00217-005-0158-z

9. Chevalier D, Le Bail A, Ghoul M. 2001. Effect of high pressure treatment (100-200 MPa) at low temperature on turbot (Scoptalmus maximus) muscle. Food Res Int. 34:425-429.
10. Chevalier D, Sequeira-Munoz A, Le Bail A, Simpson B, Ghoul M. 2000. Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus). Lebenmittel-Wissen-schaft und-Technologie, 33, 570-577. doi: 10.1006/fstl.2000.0721
11. Chevalier, D, Le Bail A, Chourot JM, Chantreau P. 1999. High pressure thawing of fish (whiting): Influence of the process parameters on drip losses. LWT. 32:25-31.
12. Crehan CM, Troy DJ, Buckley D J. 2000. Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. Meat Sci. 55(1):123-130.
13. Dalgaard P. 2003. Fish spoilage of seafood. In: Benjamin C, editor. Encyclopedia of food sciences and nutrition. 2nd edn. Oxford: Academic Press. p. 2462-2471.
14. Dan L, Qingjuan T, Jingfeng W, Yuming W, Qin Z, Changhu X. 2009. Effects of high-pressure processing on murine norovirus-1 in oysters (Crassostrea gigas) in situ. Food Control. 20(11):992-996. doi: 10.1016/j.foodcont.2008.11.012
15. Eitenmiller RR, Desouza SC. 1984. Enzymatic mechanisms for amine formation in fish. Acs Symposium Series. 262:431-442. doi: 10.1021/bk-1984-0262.ch036
16. Erkan N, Üretener G, Alpas H. 2010. Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). Innov Food Sci Emerg. 11(2):259-264. doi: 10.1016/j.ifset.2010.01.001
17. Erkan N, Üretener G, Alpas H, Selçuk A, Özden Ö, Buzrul S. 2011. Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). Food and Bioprocess Tech. 4(7):1322-1329. doi: 10.1007/s11947-010-0415-4
18. FDA 2011. Food and Drug Administration. [Erişim tarihi: 04 Haziran 2017]. Erişim adresi: https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM251970.pdf
19. Garriga M, Grebol N, Aymerich MT, Monfort JM, Hugas M. 2004. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innov Food Sci Emerg. 5:451-457. doi:10.1016/j.ifset.2004.07.001
20. Guerrero-Beltran J, Barbosa-Canovas G, Swanson B. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Rev Int. 21(4):411-425. doi: 10.1080/87559120500224827
21. Heinz V, Knorr D. 1998. High pressure germination and inactivation kinetics of bacterial spores. In: High Pressure Food Science, Bioscience and Chemistry. Isaacs NS, editor. Cambridge: The Royal Society Chemisty. p. 436-441.
22. Hendrickx M, Ludikhuyze L, Van Den Broeck I, Weemaes C. 1998. Effects of High Pressure on Enzymes Related to Food Quality. Trends Food Sci Tech. 9(5):197-203. doi: 10.1016/S0924-2244(98)00039-9
23. Hite BH, Giddings NJ, CE. 1914. The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. In: Farkas and Hoover. Morgantown. Bull WV Univ. Agric. Exp. Sta. Morgantown 146:1-67.
24. Hite BH. 1899. The effect of pressure in the preservation of milk. Bull W.V. Univ. Agric. Exp. Sta., Morgantown, 58:15-35.
25. Hugas M, Garriga M, Monfort JM. 2002. New mild technologies in meat processing: High pressure as a model technology. Meat Sci. 62(3):359-371. doi: 10.1016/S0309-1740(02)00122-5
26. Hurtado JL, Montero P, Borderıas AJ. 2000. Extension of shelf life of chilled hake (Merluccius capensis) by high pressure. Food Sci Technol Int. 6(3):243-249.
27. Ikeuchi Y, Yoshioka K, Suzuki A. 2006. Recent Advanced Topics on Application of High Pressure Technology to Meat Processing. The Review of High Pressure Science and Technology. 16:17-25. doi: 10.4131/jshpreview.16.17
28. Kamalakanth CK, Ginson J, Bindu J, Venkateswarlu R, Das S, Chauhan OP, Gopal TKS. 2011. Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage. Innov Food Sci Emerg. 12(4):451-455. doi: 10.1016/j.ifset.2011.06.001
29. Karim NU, Kennedy T, Linton M, Watson S, Gault N, Patterson MF. 2011. Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melonogrammus aeglefinus) stored in ice. Food Control. 22(3-4):476-484. doi: 10.1016/j.foodcont.2010.09.030
30. Kim DH, Kim KBW, Ahn DH. 2013. Inhibitory effects of high-hydrostatic-pressure treatments on histamine production in mackerel (Scomber japonicus) muscle inoculated with Morganella morganii and Photobacterium phosphoreum. Food Control. 34(2):307-311. doi: 10.1016/j.foodcont.2013.04.032
31. Ko WC, Jao CL, Hwang JS, Hsu KC. 2006. Effect of highpressure treatment on processing quality of tilapia meat fillets. J Food Eng. 77(4):1007-1011. doi: 10.1016/j.jfoodeng.2005.08.029
32. Krizek M, Matejkova K, Vacha F, Dadakova E. 2014. Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage. Food Chem. 151:466-471. doi: 10.1016/j.foodchem.2013.11.094
33. Kural AG, Shearer AEH, Kingsley DH, Chen H. 2008. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters. Int J Food Microbiol. 127(1-2):1-5. doi: 10.1016/j.ijfoodmicro.2008.05.003
34. LeBail A, Chevalier D, Mussa DM, Ghoul M. 2002. High pressure freezing and thawing of foods: a review. Int J Refrig. 25(5):504-513. doi: 10.1016/S0140-7007(01)00030-5
35. Li B, Sun DW. 2002. Novel methods for rapid freezing and thawing of foods-a review J Food Eng. 52:175-182.
36. Liu D, Zeng XA, Sun DW. 2013. NIR spectroscopy and imaging techniques for evaluation of fish quality-a review. Appl Spectrosc Rev. 48(8):609-628. doi: 10.1080/05704928.2013.775579
37. Makita T. 1992. Application of high pressure and thermophysical properties of water to biotechnology. Fluid Phase Equilibr. 76:87-95.
38. Maqsood S, Benjakul S, Kamal-Eldin A. 2012. Haemoglobin-mediated lipid oxidation in the fish muscle: A review. Trends Food Sci Technol. 28(1):33-43. doi: 10.1016/j.tifs.2012.06.009
39. Matejkova K, Krizek M, Vacha F, Dadakova E. 2013. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chem. 137(1-4):31-36. doi: 10.1016/j.foodchem.2012.10.011
40. Matser AM, Stegeman D, Kals J, Bartels PV. 2000. Effects of high pressure on colour and texture of fish. High Press Res. 19(1-6):109-115. doi: 10.1080/08957950008202543
41. Medina-Meza IG, Barnaba C, Barbosa-Canovas GV. 2014. Effects of high pressure processing on lipid oxidation: A review. Innov Food Sci Emerg. 22:1-10. doi: 10.1016/j.ifset.2013.10.012
42. Metrick C, Hoover DG, Farkas DF. 1989. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. J Food Sci. 54(6):1547-1564. doi: 10.1111/j.1365-2621.1989.tb05156.x
43. Montiel R, Alba MD, Bravo D, Gaya P, Medina M. 2012. Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control. 23(2):429-436. doi: 10.1016/j.foodcont.2011.08.011
44. Moraru C. 2008. 21 Annual Cornell Conference on Dairy Markets and Product Research, Cornell University, Syracuse.
45. Mota MJ, Lopes RP, Delgadillo I, Saraiva JA. 2013. Microorganisms under high pressure-Adaptation, Growth And Biotechnological Potential. Biotechnol Adv. 31(8):1493-1494. doi: 10.1016/j.biotechadv.2013.06.007
46. Mozhaev VV, Heremans K, Frank J, Masson P, Balny C. 1996. High pressure effects on protein structure and function. Proteins Struct Funct Genet. 24(1):81-91.
47. Murchie LW, Cruz-Romero M, Kerry JP, Linton M, Pattersona MF, Smiddy M, Kelly AL. 2005. High pressure processing of shellfish: A review of microbiological and other quality aspects. Innov Food Sci Emerg. 6(3):257-270. doi: 10.1016/j.ifset.2005.04.001
48. Ohshima T, Ushio H, Koizumi C. 1993. High-pressure processing of fish and fish muscles. Trends Food Sci Technol. 4(11):370-375.
49. Ojagh SM, Nunez-Flores R, Lopez-Caballero ME, Montero MP, Gomez-Guillen MC. 2011. Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film. Food Chem. 125(2):595-606. doi: 10.1016/j.foodchem.2010.08.072
50. Özlü H. 2006. Et Teknolojisinde Yüksek Basınç Uygulamaları. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi. 71 p.
51. Özoğul F, Kuley, E, Özoğul Y. 2004. Balık ve Balık Ürünlerinde Oluşan Biyojenik Aminler. E.Ü. Su Ürünleri Dergisi. 21(3-4):375-381.
52. Phuvasate S, Su YC. 2015. Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate. Int J Food Microbiol. 196:11-15. doi: 10.1016/j.ijfoodmicro.2014.11.018
53. Picouet PA, Cofan-Carbo S, Vilaseca H, Carbone Ballbe L, Castells P. 2011. Stability of sous-vide cooked salmon loins processed by high pressure. Innov Food Sci Emerg. 12(1):26-31. doi: 10.1016/j.ifset.2010.12.002
54. Ramirez-Suarez JC, Morrissey MT. 2006. Effect of high pressure processing (HHP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innov Food Sci Emerg. 7:19-27. doi: 10.1016/j.ifset.2005.08.004
55. Rendueles E, Omer MK, Alvseike O, Alonso-Calleja C, Capita R, Prieto M. 2011. Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT-Food Sci Technol. 44(5):251-1260. doi: 10.1016/j.lwt.2010.11.001
56. San Martin MF, Barbosa-Canovas GV, Swanson BG. 2002. Food processing by high hydrostatic pressure. Crit Rev Food Sci. 46(6):627-645. doi: 10.1080/20024091054274
57. Sequeira-Munoz A, Chevalier D, LeBail A, Ramaswamy HS, Simpson BK. 2006. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innov Food Sci Emerg. 7(1-2):13-18. doi: 10.1016/j.ifset.2005.06.006
58. Shahidi F. 1994. Seafood proteins and preparation of protein concentrates. In: Shahidi F, Botta JR, editors. Seafoods: chemistry, processing technology and quality. New York: Blackie Academic and Professional. p. 3-10.
59. Shimidzu N, Goto M, Miki W. 1996. Carotenoids as singlet oxygen quenchers in marine organisms. Fish Sci. 62(1):134-137.
60. Sikes LA, Tobin BA, Tume KR. 2009. Use of High Pressure to Reduce Cook and Improve Texture of LowSalt Beef Sausage Batters. Innov Food Sci Emerg. 10: 405-412. doi: 10.1016/j.ifset.2009.02.007
61. Singh PR, Yousef AE. 2001. Technical Elements of new and emerging non-thermal food technologies. http://www.fao.org/ag/agsi/Nonthermal/nonthermal
62. Sipahioğlu S. 2013. Kitosan Esaslı Yenilebilir Filmle Kaplanmış Gökkuşağı Alabalığı (Oncorhynchus mykiss walbaum) Filetolarının Raf Ömrü ve Kalitesi Üzerine Yüksek Hidrostatik Basınç İşleminin Etkisi (Yüksek Lisans Tezi). Süleyman Demirel Üniversitesi. 84 s.
63. Smelt JPPM. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci Tech. 9(4):152-158. doi: 10.1016/S0924-2244(98)00030-2
64. Suzuki T, Macfarlane JJ. 1984. Modification of the Heat-Setting Characteristics of Myosin by Pressure Treatment. Meat Sci. 11:263-274.
65. Teixeira B, Fidalgo L, Mendes R, Costa G, Cordeiro C, Marques A, Saraiva JA, Nunes ML. 2014. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innov Food Sci Emerg. 22:31-39. doi: 10.1016/j.ifset.2013.12.005
66. Tironi V, LeBail A, De Lamballerie M. 2007. Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality. J Food Sci. 72(7):381-387. doi: 10.1111/j.1750-3841.2007.00472.x
67. Truong BQ, Buckow R, Stathopoulos CE, Nguyen MH. 2015. Advances in High-Pressure Processing of Fish Muscles. Food Eng Rev. 7(2):109-129. doi: 10.1007/s12393-014-9084-9
68. Ucak ve Gokoğlu. 2017. Effect of High Hydrostatic Pressure on Sensory Quality of Marinated Herring (Clupea harengus). J Food Process Preserv. 41(2) doi:10.1111/jfpp.12784
69. Üretener G. 2009. Yüksek Hidrostatik Basınç Uygulamasının Balık Kalitesi ve Raf Ömrü Üzerine Etkisi (Yüksek Lisans Tezi). İstanbul Üniversitesi. 111 s.
70. Yağız Y, Kristinsson HG, Balaban MO, Welt BA, Ralat M, Marshall MR. 2009. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chem. 116(4):828-835. doi: 10.1016/j.foodchem.2009.03.029
71. Yamamoto K, Yoshida Y, Morita J, Yasui T. 1994. Morphological and physicochemical changes in the myosin molecules induced by hydrostatic pressure. J Biochem. 116(1):215-220.
72. Yoshioka K, Yamamoto T. 1998. Changes of ultrastructure and the physical properties of carp muscle by high pressurization. Fish Sci. 64(1):89-94.
73. Zhao YY, Fores RA, Olson DG. 1998. High hydrostatic pressure effects on rapid thawing of frozen beef. J Food Sci. 63(2):272-275.
74. Zhu S, Le Bail A, Ramaswamy H, Chapleau N. 2004. Characterization of ice crystals in pork muscle formed by pressure-shit freezing as coMPared with classical freezing methods. J Food Sci. 69(4): 190-197.