High pressure processing extend the shelf life of fresh salmon, cod and mackerel

High pressure processing (HPP) is used on several types of seafood, though its potential for extending the shelf life of fresh fish has not been fully exploited. This study compared the effect of HPP (200 and 500 MPa, 120 s) on salmon, cod and mackerel. Immediately after processing, and during storage up to 26 days different analysis were carried out to evaluate the microbiological shelf life, oxidation, acid phosphatase level and pH of the...