There are few things I enjoy eating more than a perfectly-grilled piece of salmon. Its popularity is worldwide, as it can come in many forms.
Although salmon is often vacuum-packed, smoked, frozen or even canned to help increase the shelf life, the quality of the meat often decreases during these processes.
A study in the Journal of Food Science looks at the quality of salmon meat after exposure to ultra-high level pressure, or UHP.
The article, “Changes in Salmon Flesh Quality Following Ultra-High Pressure Treatment and 30 d of Chilled Storage,” was published by the Institute of Food Technologists.
During the assessment, salmon was exposed to UHP at varying levels — 200, 400 and 600 MPa — over the course of 30 days in storage at 4 degrees Celcius.
Researchers found that the meat treated with UHP at levels greater than or equal to 400 MPa actually improved the color, hardness and chewiness of the salmon. The treated meat also inhibited microorganism proliferation, thus increasing its shelf life.
To read the full study, visit the online article here.