Akademik Veri Yönetim Sistemi
LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.99, ss.50-56, 2019 (SCI-Expanded)
Inhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid + 8% NaCl; or 4% acetic acid + 8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum packaging and HPP treatment at 100, 300 and 500 MPa for 5 and 10 min. One batch was left untreated for each marination group and the batches were stored at 4 degrees C for 3 months. HPP in combination with 4% acetic acid had a strong inhibitory effect on the growth of M. psychrotolerans, since there was no growth in samples treated with 300 MPa for 10 min and 500 MPa for 5, 10 min. Psychrophilic bacteria growth was not detected in samples marinated with 4% acetic acid and treated with 500 MPa H2S-producing bacteria were not observed in marinated herring during the storage period. Histamine and cadaverine formation were not observed in the samples marinated with 4% acetic acid along the storage. Taken together, the findings of this research might be helpful to enhance the safety of consumption of marinated herring.