Effect of high pressure treatments on smoked cod quality during refrigerated storage
Montiel, Raquel | De Alba, María | Bravo, Daniel | Gaya, Pilar | Medina, Margarita
The effect of high pressure (HP) treatments on microbiological, chemical, textural and sensory characteristics of vacuum-packaged cold-smoked cod refrigerated at 5Â °C for 60Â d was evaluated. HP at 400, 500 and 600Â MPa for 5 and 10Â min reduced microbial counts of smoked cod and delayed microbial growth during refrigerated storage. No differences in lipid oxidation estimated as thiobarbituric acid reactive substances (TBARS) were observed after pressurization and during refrigeration. Only tryptamine and spermine at very low levels were detected among biogenic amines in smoked cod. High pressure treatments induced a brighter appearance of smoked cod, with higher values of Lâ and bâ, whereas aâ values decreased with pressurization. HP affected hardness and shear strength of smoked cod, with higher values after treatment, but differences with untreated smoked cod were attenuated during the storage period. No differences in overall appearance and odor of smoked cod were reported after sensory evaluation. The results obtained in the present work point to the usefulness of pressurization of smoked cod at 400Â MPa for 10Â min or 500Â MPa for 5Â min to obtain an acceptable product with extended shelf-life. HP might increase the safety and protect the product against possible pathogen contamination during processing.
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