Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, sa.2, 2017 (SCI-Expanded)
The aim of this study is to investigate the effects of high hydrostatic pressure (HHP) on sensory properties of marinated herring. Herring fillets were marinated by immersing into the solution containing combination of 2% acetic acid and 8% NaCl. Marinated fillets were packed under vacuum and pressured 100, 300, 500 and 600 MPa for 5 and 10 min. Sensory analysis was conducted by a sensory panel. The samples were assessed on the basis of appearance, odour, taste, texture and overall acceptability characteristics using a nine-point hedonic scale. Sensory parameters did not change with HHP processing below 500 MPa as compared to control samples. Panellists did not prefer the samples treated with 500 and 600 MPa. Taste, texture and appearance were affected by the pressure in these levels. The best treatments in terms of these parameters were 100 and 300 MPa.