Shelf‐Life Extension and Safety Concerns about Haddock (Merlangius euxinus) under High Hydrostatic Pressure

Abstract

AbstractHaddock (Merlangius euxinus) samples were treated with high hydrostatic pressure at 200, 300 and 400 MPa, at 5, 10 and 15C for 5 and 15 min. Color (L*, a*, b* and ΔE), trimethylamine nitrogen and thiobarbituric acid were monitored. According to the results, 200 MPa, 5C for 5 min and 400 MPa, 15C for 5 min were chosen as treatment combinations for shelf‐life analysis and samples treated at these combinations were stored at 4C for 15 days. Sensory, physical, chemical and microbiological analyses were performed during refrigeration storage. According to the limitations for quality and freshness; samples pressurized at 200 MPa, 5C for 5 min and at 400 MPa, 15C for 5 min were rejected after 13 and 15 days, respectively, whereas unpressurized control samples were rejected within 5 days.Practical ApplicationsHigh hydrostatic pressure (HHP) application is a globally known processing technique that inactivates microorganisms and preserves freshness with minimal quality degradation of foods. Here, we demonstrate the application of HHP providing safe, fresh‐tasting, nutritive, shelf‐stable fish fillets by avoiding undesired changes via thermal treatments and chemical preservatives. HHP could extend the shelf life of haddock at 4C an additional 12 days, preserving its freshness, and could purvey as an alternative commercial fish production technique in addition to traditionally existing methods like freezing, chilling or marinating.