The efficacy of hyperbaric cold storage for preserving lean fish has been recently demonstrated but, to the best of our knowledge, no data exist for fatty fish. To evaluate the effect of hyperbaric cold storage on the shelf-life and quality of fatty fish, we stored Atlantic mackerel fillets at 5 °C, both at atmospheric pressure and at 50 MPa. After 12 days of hyperbaric storage, no microbial growth was observed. Thus, most counts were similar or slightly lower than those of control samples at day 0, while H₂S-producing organisms and sulphite-reducing bacteria reduced under the detection limits. Moreover, no significant lipid degradation was observed. By contrast, increased microbial counts and significant lipid hydrolysis were detected in the samples stored at atmospheric pressure. Moreover, even though the protein profile was significantly altered during hyperbaric storage, most fish-quality indicators (pH, TVB-N, drip loss, water-holding capacity, and firmness after cooking) were better preserved in the mackerel samples stored at 50 MPa. These results clearly prove that hyperbaric cold storage was more efficient than conventional refrigeration for the preservation of Atlantic mackerel fillets.

Industrial relevance

Long-term preservation of fatty fish is a challenge for the seafood industry mainly due to lipid degradation that can rapidly reduce fish quality. If effective against lipid degradation, hyperbaric cold storage could be an interesting technology to preserve fish and fish products. The increased cost resulting from hyperbaric storage should be overcome by an extended shelf-life of a high-quality product.

中文翻译：

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高压冷藏：压力是延长冷藏鲭鱼货架期的有效工具（Scomber scombrus，L。）

最近已经证明了高压冷藏对瘦鱼的保护作用，但据我们所知，目前尚无脂肪鱼的数据。为了评估高压冷藏对肥鱼的货架期和质量的影响，我们在大气压和50 MPa下于5°C储存大西洋鲭鱼片。高压储存12天后，未观察到微生物生长。因此，在第0天，大多数计数与对照样品的计数相似或略低，而H ₂产生S的生物和减少亚硫酸盐的细菌在检测限度内减少。此外，未观察到明显的脂质降解。相反，在大气压下存储的样品中检测到微生物数量增加和大量脂质水解。此外，即使在高压储存期间蛋白质特性发生了显着变化，在50 MPa储存的鲭鱼样品中，大多数鱼类质量指标（pH，TVB-N，滴水损失，持水量和烹饪后的硬度）也能更好地保存。 。这些结果清楚地证明，高压冷藏库比常规冷藏库能更有效地保存大西洋鲭鱼鱼片。

行业相关性

脂肪鱼的长期保存对海产品行业来说是一个挑战，这主要是由于脂质降解会迅速降低鱼的质量。如果有效对抗脂质降解，高压冷藏库可能是保护鱼类和鱼类产品的一项有趣技术。高压存储导致的成本增加应通过延长高质量产品的货架寿命来克服。