Salmon is a popular food source worldwide. It is often vacuum-packaged, smoked, frozen, or canned to increase the shelf life.
However, the quality of the salmon flesh (meat) may decrease during these processes.
This study by the Institute of Food Technologists (IFT) therefore looks at the quality of salmon flesh exposed to UHP at different levels (200,400, or 600 MPa) and 30 days of storage at 4°C.
The researchers found that salmon flesh treated with UHP at levels greater than or equal to 400 MPa improved the colour, hardness, and chewiness of the flesh, and inhibited microorganism proliferation, thus increasing shelf life.
You can view the full report by clicking here.