Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 12, Issue 11, Pages 1895-1906Publisher
SPRINGER
DOI: 10.1007/s11947-019-02346-3
Keywords
Hyperbaric storage; Refrigeration; Salmo salar; Microbial stability; Volatile amines; Physicochemical properties
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Funding
- FCT/MCT [FCT UID/QUI/00062/2019, SFRH/BD/96984/2013]
- University of Aveiro [FCT UID/QUI/00062/2019, SFRH/BD/96984/2013]
- FEDER, within the PT2020 Partnership Agreement
- Consejo Superior de Investigaciones Cientificas (CSIC) (Spain) [PIE 2013-70E001]
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Atlantic salmon (Salmo salar) quality was evaluated by hyperbaric storage at low temperature (HS/LT; 40-60 MPa, 5-15 degrees C) and compared with control samples stored at the same storage temperatures (5-15 degrees C) and atmospheric pressure (AP). Results showed that HS/LT was efficient to slowdown spoilage microbial growth, with additional inactivation at 60 MPa/10 degrees C after 50 days. Contrarily, AP-5/10 degrees C samples exceeded the established limit after 15 days. Furthermore, the established limit of total volatile base-nitrogen was surpassed at 60 MPa/10 degrees C only after 30 days (contrarily to 6 days at AP/10 degrees C), but with stable trimethylamine-nitrogen content in the former. Formaldehyde and dimethylamine-nitrogen contents increased after 6 days of HS/LT, but only the former progressively increased until the 10th day, indicating a possible formation by the action of enzymatic activity, but also by other chemical reactions. Additionally, HS/LT slightly increased secondary product content from the lipid oxidation, although to a lower extent compared with AP (at the different storage temperatures). Concluding, HS/LT may represent an interesting methodology to control microbial activity and important physicochemical parameters (such as volatile amines, colour, and lipid oxidation) of Atlantic salmon muscle portions for 15-30 days, compared with 6 days for AP/5 degrees C (conventional refrigeration).
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