The Effect of High Pressure Processing on the Shelf Life of Chilled Meat and Fish

ABSTRACT

The present article represents the results of examining meat and fish samples processed with high pressure. Processing vacuum-packedmeat under the pressure 800 MPa for 5 minutes, and fish under the pressure 600 and 800 MPa for 30 seconds ensures the death ofmicroorganisms, prevents protein cleavage, restrains oxidation processes of lipid components, and significantly increases the acid andperoxide values. It was established that treatment of chilled carp with a pressure of 600 and 800 MPa for 300 seconds provides highorganoleptic characteristics of fish. An increase in pressure from 600 to 800 MPa did not affect the organoleptic characteristics. During thestorage of control samples of carp, a significant decrease was observed in the protein content after 30 days of refrigerated storage by15.4%. The results obtained indicate that during the storage of prototype carp, protein decomposition does not occur; therefore, processingof chilled fish with high pressure ensures the safety of the product. The acid and peroxide numbers of lipids in the samples of chilled carp inthe control group were significantly higher than in the experimental group. The increase in pressure during the processing of chilled fishfrom 600 to 800 MPa significantly increases the acid and peroxide values. Processing chilled fish with high pressure ensures the death ofmicroorganisms. The obtained results testifies that using high pressure in technology of chilled meat and chilled fish preservation helpsincrease sell-by date.