Publicación: COMBINED PEF, CO2 AND HP APPLICATION TO CHILLED COHO SALMON AND ITS EFFECTS ON QUALITY ATTRIBUTES UNDER DIFFERENT RIGOR CONDITIONS
Fecha
2021
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Editor
Innovative Food Science & Emerging Technologies
Resumen
EFFECTS OF PULSED ELECTRIC FIELDS (PEF: 1?2 KV/CM, 20 ?S) USED ALONE AND COMBINED WITH CARBON DIOXIDE (CO2: 70%) AND HIGH HYDROSTATIC PRESSURE (HP: 150 MPA, 5 MIN) ON THE PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL SHELF LIFE OF COHO SALMON UNDER PRE- AND POST-RIGOR CONDITIONS WERE STUDIED DURING REFRIGERATED STORAGE (25 DAYS). THE PEF + CO2 + HP TREATMENTS REDUCED COLOR CHANGES IN PRE-RIGOR MORE THAN IN POST-RIGOR SALMON. TEXTURE CHANGES OF PRE- AND POST-RIGOR SALMON DIFFERED BETWEEN UNTREATED AND TREATED SALMON. COMBINED TREATMENTS ALSO EFFECTIVELY REDUCED THE PROTEASE AND LIPASE ACTIVITY OF PRE-RIGOR SALMON. COLLAGENASE ACTIVITY OF POST-RIGOR SALMON REMAINED LOW IN ALL TREATMENTS. PRINCIPAL COMPONENT ANALYSIS SHOWED A CLEAR DIFFERENCE BETWEEN PRE- AND POST-RIGOR STATES IN THE EVALUATED PARAMETERS; HOWEVER, MICROBIOLOGICAL SHELF LIFE INCREASED WITH PEF + CO2 REGARDLESS OF THE RIGOR CONDITION. IN CONCLUSION, COMBINED PEF, CO2, AND HP TREATMENTS CAN IMPROVE SALMON QUALITY DURING REFRIGERATED STORAGE AND THUS EXTEND ITS MICROBIAL SHELF LIFE.
