Salmon shelf life extended by ultrahigh-pressure processing
Ultrahigh-pressure (UHP) processing of salmon flesh improves shelf life, a new study in the Journal of Food Science shows.
UHP does not require heat and preserves the quality of salmon flesh while allowing for an increase in the chilled storage period, the researchers say.
Researchers exposed salmon flesh to pressures of 200, 400 or 600 MPa - as well as a control with no UHP - then stored samples at 4°C and compared the quality after 30 days of storage.
They analysed the degree of changes in the interspacing of muscle bundles, colour, texture profiles (hardness, chewiness, cohesiveness and elasticity) and microbial growth. Pressures greater than 400 MPa improved the colour, hardness and chewiness of the flesh.
The researchers say these results suggest that UHP may be useful for preserving salmon flesh and could have applications in the salmon aquaculture and distribution industries.
The Journal of Food Science is published by the Institute of Food Technologists (IFT).
Genetically modified purple tomato approved in Australia
The genetically modified Purple Bliss tomatoes have now received regulatory approvals in...
Santa creates a spike in Australia's milk demand
Australian households are gearing up for the country's biggest night of dairy consumption,...
Not all processed fats are bad, study finds
A UK study into two types of industrially processed hard fats, which are widely used in the food...
