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

Abstract

Traditional 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 atmospherepackaging (MAP) processes in mantı, a traditional tortellini-like Turkish food. After the mantı’s inner material anddough were separately processed with a HHP treatment at 400 MPa and 600 MPa, the mantı was prepared, andpackaged under the modified atmosphere (60% CO2 + 40% N2) and stored for 14 days at 4°C. Also, the thermalinactivation was examined of inoculated mantı samples with bacterial cells of Staphylococcus aureus, Escherichiacoli 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 sensoryevaluation 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 atdifferent temperatures (55 to 75°C) of heat treatment. As a result, it has been found that the high hydrostatic pressuretreatment is a promising process for the mantı packaged in the modified atmosphere, extending the 7-day storage timecompared to the untreated control sample.