The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere

Authors : Sinan UZUNLU, Lisa METHVEN

Pages : 262-270

Doi:10.31015/jaefs.2020.3.4

View : 13 | Download : 10

Publication Date : 2020-09-15

Article Type : Research Paper

Abstract :Traditional cereal-based foods need to be thoroughly processed to fulfill the transportation conditions to distant locations. The present study examines the combined use of high hydrostatic pressure insert ignore into journalissuearticles values(HHP); and modified atmosphere packaging insert ignore into journalissuearticles values(MAP); processes in mantı, a traditional tortellini-like Turkish food. After the mantı’s inner material and dough were separately processed with a HHP treatment at 400 MPa and 600 MPa, the mantı was prepared, and packaged under the modified atmosphere insert ignore into journalissuearticles values(60% CO2 + 40% N2); and stored for 14 days at 4°C. Also, the thermal inactivation was examined of inoculated mantı samples with bacterial cells of Staphylococcus aureus, Escherichia coli and Bacillus cereus. The differences of physicochemical and microbial results were found significant insert ignore into journalissuearticles values(P < 0.05); among the samples, as affected by high pressure at the modified atmosphere package. In case of the consumer sensory evaluation regarding cooking, HHP processed samples insert ignore into journalissuearticles values(HHPR); were more liked than semi-processed insert ignore into journalissuearticles values(CR); samples insert ignore into journalissuearticles values(stored for 14 days at 4°C);. Inoculated bacterial cells to mantı samples exhibited varying inactivation responds at different temperatures insert ignore into journalissuearticles values(55 to 75°C); of heat treatment. As a result, it has been found that the high hydrostatic pressure treatment is a promising process for the mantı packaged in the modified atmosphere, extending the 7-day storage time compared to the untreated control sample. 
Keywords : Consumer acceptability studies, Non thermal processing, Inactivation, risk assesment