Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure

Clam (Venus gallina) and shrimp (Parapenaeus longirostris) samples were high hydrostatic pressure (HHP) treated at 200, 220 and 250 MPa at 25, 30, 40 and 50 °C for 10 and 20 min. Based on the results of microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50 °C, 1...

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Bibliographic Details
Published in:International journal of food science & technology 2009-08, Vol.44 (8), p.1495-1502
Main Authors: Büyükcan, Mehmet, Bozoglu, Faruk, Alpas, Hami
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food industries
Foods
Fundamental and applied biological sciences. Psychology
Hydrostatic pressure
Microorganisms
Preservation
Quality
Reduction
Refrigeration
seafood
seafoods
shelf-life
shrimp
Shrimps
Venus
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Summary:Clam (Venus gallina) and shrimp (Parapenaeus longirostris) samples were high hydrostatic pressure (HHP) treated at 200, 220 and 250 MPa at 25, 30, 40 and 50 °C for 10 and 20 min. Based on the results of microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50 °C, 10 min for shrimps and 220 MPa, 50 °C, 10 min for clams. HHP-treated samples stored at 25 °C (room tempertur) and 4 °C (refrigeration temperature) were analysed. According to the results evaluated, shelf-life of shrimps was found to be 12 and 16 days for storage at room and refrigeration temperatures, respectively, as compared with 4 days for non-HHP-treated samples at 4 °C. Similarly shelf-life for the clam samples was found to be 12 days for storage at room temperature and 18 days for storage at refrigeration temperature as compared with 4 days for non-HHP-treated samples at 4 °C.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2007.01628.x