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Quality of vacuum packed cold‐smoked salmon during refrigerated storage as affected by high‐pressure processing
Author(s) -
Lakshmanan R,
Miskin David,
Piggott John R
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1972
Subject(s) - cold storage , smoked fish , vacuum packing , food science , pascalization , chemistry , food storage , food preservation , water holding capacity , environmental science , high pressure , fish <actinopterygii> , biology , fishery , engineering , horticulture , engineering physics
Effects of high pressure on the shelf life of vacuum‐packed cold‐smoked salmon during refrigerated storage were analysed with respect to changes associated with sensory, chemical (thiobarbituric acid reacting substances; TBARS), cutting strength and colour parameters. High pressure at higher levels (300 MPa) gave lighter products ( p < 0.001), and both pressure and storage time significantly affected the cutting strength ( p < 0.001) of samples irrespective of process time and temperature. TBARS values increased with increase in pressure and storage time ( p < 0.001). The samples clearly formed three clusters based on the pressure levels applied in principal component analysis of descriptive sensory data. The present experimental design yielded optimal process variables, ie, pressure not greater than 200 MPa produces an organoleptically acceptable product, with 20 min as the processing time to suit commercial production costs. Copyright © 2004 Society of Chemical Industry