Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment

Blog Article

Coho salmon (Oncorhynchus book kisutch) has recently attracted a great interest as a farmed product.This research focuses on its commercialisation as a chilled product.Thus, the effect of a previous hydrostatic high pressure (HHP) treatment on chemical changes related to quality loss was studied.

A marked effect of HHP treatment was observed on lipid hydrolysis (free fatty acid formation), lipid oxidation (primary, secondary and tertiary compounds) and protein bolt tip breakdown (sarcoplasmic fraction) throughout the chilling storage; however, no influence could be observed on nucleotide degradation and polyene index.Sensory analysis (putrid and amine odour development) showed a profitable effect of HHP on chilled salmon quality; however, no effect could be concluded on rancid odour development.