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

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dc.contributor.authorUzunlu, Sinan
dc.contributor.authorMethven, Lisa
dc.date.accessioned2021-02-19T21:29:02Z
dc.date.available2021-02-19T21:29:02Z
dc.date.issued2020
dc.departmentALKÜ
dc.description.abstractTraditional 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 (HHP) and modified atmosphere packaging (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 (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 (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 (HHPR) were more liked than semi-processed (CR) samples (stored for 14 days at 4°C). Inoculated bacterial cells to mantı samples exhibited varying inactivation responds at different temperatures (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.
dc.identifier.doi10.31015/jaefs.2020.3.4
dc.identifier.endpage270en_US
dc.identifier.issn2602-246X
dc.identifier.issn2618-5946
dc.identifier.issue3en_US
dc.identifier.startpage262en_US
dc.identifier.urihttps://doi.org/10.31015/jaefs.2020.3.4
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TXpVNU9EWTFOUT09
dc.identifier.urihttps://hdl.handle.net/20.500.12868/943
dc.identifier.volume4en_US
dc.indekslendigikaynakTR-Dizin
dc.institutionauthor0-belirlenecek
dc.language.isoen
dc.relation.ispartofInternational Journal of Agriculture, Environment and Food Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Eleman
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleThe effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere
dc.typeArticle

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