Hyperbaric storage (HS; 50–75 MPa) at room temperature (25–37 °C) was evaluated using Atlantic salmon (Salmo salar), and compared to refrigeration (4 °C, RF).

HS at 75 MPa caused a reduction of about 3.5 log units of initial microbial counts, leading to an increase of the microbial shelf-life of at least 25 days, compared to RF (3 days) and HS at 50 MPa, while at 60 MPa a microbial growth slowdown was observed, increasing the microbial shelf-life to at least 6 days. Additionally, at 75 MPa no changes in colour was detected during the 25 days. However, HS/RT enhanced an increase in primary and secondary lipid oxidation products compared to RF, while for atmospheric pressure at room temperature, tertiary lipid oxidation increased. HS may represent an interesting methodology for fresh fish shelf-life extension by microbial growth inhibition and microbial reduction, with additional energy saving when compared to RF.

Industrial relevance

Hyperbaric storage at room temperature (HS/RT) has shown a shelf-life extension of fresh fish salmon, as well as possible energy savings, when compared to conventional refrigeration. HS/RT only involves energy consumption during the compression and decompression phases, not requiring additional energy to control the temperature or maintain the product under pressure. However, before industrial implementation, more research is needed to clarify the effect of these storage conditions on mechanisms implied in fish quality degradation.

中文翻译：

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鲜高压大西洋鲑鱼（Salmo salar）室温高压贮藏期间的微生物和理化演变

使用大西洋鲑鱼（Salmo salar）评估了室温（25-37°C）的高压存储（HS; 50-75 MPa），并与冷藏（4°C，RF）进行了比较。

在75 MPa的HS下，初始微生物计数减少了约3.5 log个单位，与在50 MPa的RF（3天）和HS相比，在60 MPa的HS下，微生物的保质期延长了至少25天。观察到微生物生长减慢，从而将微生物的保质期延长至至少6天。此外，在75 MPa的压力下，在25天内未检测到颜色变化。但是，与RF相比，HS / RT增强了一级和二级脂质氧化产物的增加，而在室温下的大气压下，叔脂质氧化增加了。HS可能代表了一种通过抑制微生物生长和减少微生物来延长鲜鱼保质期的有趣方法，与RF相比可节省更多能源。

行业相关性

与常规制冷相比，室温高压储藏（HS / RT）可以延长鲜鱼鲑鱼的保质期，并可以节省能源。HS / RT仅涉及压缩和减压阶段的能耗，不需要额外的能量来控制温度或将产品保持在压力下。但是，在工业实施之前，需要进行更多的研究来阐明这些储存条件对鱼类质量下降所隐含机理的影响。