Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue High Pressure Research Année : 2017

Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets

Résumé

Cod and salmon are both widely found in the seafood market, but those products are easily spoiled. This work reports on the investigation of the effects of three moderate pressure values (150, 300 and 450 MPa) applied for 5 min at 20°C on crude sliced cod and salmon fillets. It was found that high pressure processing (HPP) significantly reduced the microbial load during refrigerated storage for up to 14 days. As expected, the most effective treatment was 450 MPa because it inhibited microbial growth. This process affected the hardness, lightness, lipid oxidation, protein denaturation and oxidation. The fish muscle composition (lipid amount and protein profile) played a main role in the changes promoted by pressure. HPP permits the shelf life of the raw product at 4°C to be increased with minimal changes in the organoleptic characteristics and to enable crude consumption. ARTICLE HISTORY
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Dates et versions

hal-01820343 , version 1 (21-06-2018)

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Cécilia Arnaud, Marie de Lamballerie, Laurence Pottier. Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod ( Gadus morhua ) and salmon ( Salmo salar ) fillets. High Pressure Research, 2017, 38 (1), pp.62 - 79. ⟨10.1080/08957959.2017.1399372⟩. ⟨hal-01820343⟩
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