Low-Pressure Application Improved the Physicochemical and Microbiological Properties of Fresh and Stored Pikeperch (Sander lucioperca)

Authors : İlker Atik, Azize Atik, Gökhan Akarca, Ayşe Janseli Denizkara

Pages : 138-146

Doi:10.17216/limnofish.1382231

View : 178 | Download : 909

Publication Date : 2023-12-25

Article Type : Research Paper

Abstract :IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.
Keywords : Sudak, düşük basınç, kalite, tekstür

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