High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets

Different high pressure treatments (200–400 MPa) were tested to establish the best processing conditions for cold-smoked fish fillets of dolphinfish (Coryphaena hippurus). The water holding capacity (WHC) decreased at 400 MPa, while the shear strength by Kramer cell and Warner Bratzler and colour (L∗, a∗, and b∗) values rose at all the pressures applied; although in the case of the myotomes and myosepts the increase in shear strength was higher at 400 MPa, and the same was true for the a∗ and b∗ values. Lipid oxidation was prevented by the phenolic compounds from the smoking process. The best sensory attribute scores were achieved for cold-smoked dolphin fish pressurized at 300 MPa. During chilled storage the behaviour of WHC, shear strength, lipid oxidation, and colour in the sample pressurized at 300 MPa was quite stable, although sensory attributes declined over storage and fell off sharply after 65 d. Total volatile base levels rose over the storage period but did not exceed 35 mg TVBN/100 g. High pressure did not extend the shelf life, but it was able to diminish bacterial counts during early storage. Since pressurized products have achieved better acceptance than non pressurized ones, it could be utilised to obtain new products.