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Ultra-high pressure processing may increase salmon shelf-life

Date:
January 21, 2015
Source:
Institute of Food Technologists
Summary:
The researchers found that salmon flesh treated with UHP at levels greater than or equal to 400 MPa improved the color, hardness, and chewiness of the flesh, and inhibited microorganism proliferation, thus increasing shelf life.
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Salmon is a popular food source worldwide. It is often vacuum-packaged, smoked, frozen, or canned to increase the shelf life. However, the quality of the salmon flesh (meat) may decrease during these processes.

A new study in the Journal of Food Science published by the Institute of Food Technologists (IFT) assessed the quality of salmon flesh after exposure to ultra-high level pressure (UHP) at different levels (200,400, or 600 MPa) and 30 days of storage at 4 degrees Celsius. The researchers found that salmon flesh treated with UHP at levels greater than or equal to 400 MPa improved the color, hardness, and chewiness of the flesh, and inhibited microorganism proliferation, thus increasing shelf life.


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Materials provided by Institute of Food Technologists. Note: Content may be edited for style and length.


Journal Reference:

  1. Dae-Hun Park, Jong-Gi Jung, Bo-Ram Jung, Gyeyeop Kim, Honggyun Lee, Hyeon-A. Kim, Mi-Ae Bang. Changes in Salmon (Oncorhynchus keta) Flesh Quality Following Ultra-High Pressure Treatment and 30 d of Chilled Storage. Journal of Food Science, 2015; 80 (1): M142 DOI: 10.1111/1750-3841.12714

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Institute of Food Technologists. "Ultra-high pressure processing may increase salmon shelf-life." ScienceDaily. ScienceDaily, 21 January 2015. <www.sciencedaily.com/releases/2015/01/150121114907.htm>.
Institute of Food Technologists. (2015, January 21). Ultra-high pressure processing may increase salmon shelf-life. ScienceDaily. Retrieved May 23, 2017 from www.sciencedaily.com/releases/2015/01/150121114907.htm
Institute of Food Technologists. "Ultra-high pressure processing may increase salmon shelf-life." ScienceDaily. www.sciencedaily.com/releases/2015/01/150121114907.htm (accessed May 23, 2017).

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