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Food and Bioprocess Technology

, Volume 12, Issue 11, pp 1895–1906 | Cite as

Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators

  • Liliana G. Fidalgo
  • Rodolfo Castro
  • Marcos Trigo
  • Santiago P. Aubourg
  • Ivonne Delgadillo
  • Jorge A. SaraivaEmail author
Original Paper

Abstract

Atlantic salmon (Salmo salar) quality was evaluated by hyperbaric storage at low temperature (HS/LT; 40–60 MPa, 5–15 °C) and compared with control samples stored at the same storage temperatures (5–15 °C) and atmospheric pressure (AP). Results showed that HS/LT was efficient to slowdown spoilage microbial growth, with additional inactivation at 60 MPa/10 °C after 50 days. Contrarily, AP-5/10 °C samples exceeded the established limit after 15 days. Furthermore, the established limit of total volatile base-nitrogen was surpassed at 60 MPa/10 °C only after 30 days (contrarily to 6 days at AP/10 °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 °C (conventional refrigeration).

Keywords

Hyperbaric storage Refrigeration Salmo salar Microbial stability Volatile amines Physicochemical properties 

Notes

Acknowledgements

Thanks are due to the University of Aveiro and FCT/MCT for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2019) through national founds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement and for supporting the PhD grant of Liliana G. Fidalgo (SFRH/BD/96984/2013). The authors also acknowledge the financial support provided by the Consejo Superior de Investigaciones Científicas (CSIC) (Spain) through the Research Project PIE 2013-70E001.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.QOPNA & LAQV-REQUIMTE, Department of ChemistryUniversity of AveiroAveiroPortugal
  2. 2.Department of Food TechnologyMarine Research Institute (CSIC)VigoSpain

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