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Ultra-High Pressure Processing Increases Salmon Flesh Quality

23 January 2015

GLOBAL - A new study in the Journal of Food Science has assessed the quality of salmon flesh after exposure to different levels of ultra-high level pressure (UHP).

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.

Further Reading

You can view the full report by clicking here.

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