Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise
2016
Salamon, B. | Toth, A. | Palotás, P. | Südi, G. | Csehi, B. | Németh, Cs | Friedrich, L.
The aim of the present study was to evaluate the effect of high hydrostatic pressure (HHP) processing (at 450 or 600 MPa for 300 s) on microbial quality as well as on organoleptic properties of fish salad with mayonnaise during 26 days of storage at 5 and 10 °C. The salad contained diced smoked trout fish, mayonnaise, and different kinds of spices. These freshly made salads usually have only a couple of days of shelf life. The HHP treatment basically did not affect the physical and organoleptic characteristics of the fish salad with mayonnaise. At both storage temperatures, the HHP treated samples showed enhanced safety and increased shelf-life up to 3 weeks.
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