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

Author(s) : BÜYÜKCAN M., BOZOGLU F., ALPAS H.

Type of article: Article

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 temperature) 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.

Details

  • Original title: Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure.
  • Record ID : 2009-2100
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 44
  • Publication date: 2009
  • DOI: http://dx.doi.org/10.1111/j.1365-2621.2007.01628.x

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