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The application of high pressure treatment and its effect on the quality attributes of trout and shrimp /

The application of high pressure (HP) processing on trout and shrimps was investigated in order to study its effect on their quality attributes. Five levels of pressure, holding time and temperature were selected using a central composite rotatable design (CCRD), the central point being. 200 MPa, 30 min and 10°C. This design was used in order to permit the measurement and modeling of changes in various quality parameters as a result of changes in the process variables. The color parameters (L*, a*, and b* values), physical attributes (drip-loss, protein leaching and water holding capacity) and texture parameters (firmness and springiness) in each case were evaluated, and modeled as second order polynomial equations. / Artificial Neural Network modeling was employed to investigate its ability in predicting the quality changes in both pressure-treated trout fillets and shrimp samples, and its performance was with statistical models. / High pressure (HP) kinetics of the microbial destruction in both trout and shrimp was also studied. (Abstract shortened by UMI.)

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.30821
Date January 2000
CreatorsHoujaij, Nada.
ContributorsRamaswamy, H. S. (advisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science (Department of Food Science and Agricultural Chemistry.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 001810310, proquestno: MQ70435, Theses scanned by UMI/ProQuest.

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