The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

Cold smoked salmon were HP treated at 220, 250 and 330 MPa, at 3, 7, 15 and 25 °C for 5 and 10 min. The influences of such treatments on some quality parameters (the changes of colour, TBA and TMA values) were studied. These parameters were determined for cold smoked salmon suitable combinations (at 220–250 MPa, 3 °C for 5 min, at 330 MPa, 15 °C for 5 min and at 250 MPa, 25 °C for 10 min). In the second stage the shelf life of cold smoked salmon HP treated at 250 MPa, 3 °C for 5 min and at 250 MPa, 25 °C for 10 min and stored at 2 °C was investigated by measurement of sensory, chemical and microbiological analyses. Based on the sensory and microbiological results, the control samples were acceptable only up to 6 weeks, compared to 8 weeks in HP treatment cold smoked salmon samples, extending the shelf-life by 2 weeks.Industrial relevanceLittle information exists on the effects on physical and biochemical characteristics and shelf life of HP-treated cold smoked samples, compared to other preserved methods. This paper illustrates the changes induced in cold smoked salmon flesh by pressurization at different conditions. HP treatment significantly changed the sensory, chemical and microbiological properties of cold smoked salmons, and in combination with adequate chilled storage, can improve the shelf-life and safety of cold smoked salmons.

Research Highlights
► Important consequences for the fishing industry.
► Optimum high pressure treatment conditions for smoked fish.
► Long shelf life for smoked fish.