Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
Tezin Onay Tarihi: 2006
Tezin Dili: İngilizce
Öğrenci: Mehmet Büyükcan
Danışman: HAMİ ALPAS
Özet:Shrimp and mussel samples were cleaned, washed and exposed to steam before freezing. HHP treatment was performed at combinations of 200, 220 and 250 MPa at 25, 30, 40 and 50°C for 10 and 20 minutes. Microbial analysis were performed by analyzing the effect of treatments on the microbial reduction in the samples. Based on the results of the microbial reduction, the best combinations of HHP treatments were determined as 250 MPa, 50°C, 10 minute for shrimps and 220 MPa, 50°C, 10 minute for mussels where total microbial inactivation was achieved. Storage analysis was performed on the samples, treated at the selected HHP combinations and stored at room (25°C) and refrigeration temperatures (4°C). For the storage analysis, variations in Total Volatile Bases (TVB-N) and pH were measured. According to the results evaluated, shelf-life of the shrimps were detected as 10 and 16 days for storage at room and refrigeration temperature, respectively as compared to 4 days of untreated sample at 4oC. Similarly shelf-life for the mussel samples were obtained as 12 days for storage at room and 18 day for storage at refrigeration temperature as compared to 4 days of untreated sample at 4oC. HHP-at the studied parameters for shrimps and mussels- can be offered as an alternative method for the preservation of shell-fish instead of conventional frozen food technology, which is currently used in the industry, since it gives the opportunity to handle the samples at lower temperatures for the post-production period resulting in both reduction of energy required and operational costs without sacrificing from the quality as measured by microbial reduction, TVB-N and pH.