Salted fish need to be rehydrated before eaten, but rehydrated fish have a relatively short shelf life. To increase the shelf life the products can e.g. be frozen, packed in modified atmosphere or processed by high pressure (HPP). Here, rehydrated cod was packed with different packaging regimes; in vacuum, with CO₂ emitter or in modified atmosphere [MAP], either alone or in combination with HPP. A shelf life study was performed, and headspace gas composition, drip loss, pH, colour, texture and microbial counts were assessed in the packaged and processed portions. The results showed that a shelf life of minimum 49 days can be obtained by treating the rehydrated cod by HPP or by combining HPP with modified atmosphere or in combination with a CO₂ emitter. The results of this study have shown that different packaging and processing methods can increase the shelf life of desalted cod.

Industrial relevance

The growing trend and availability of “ready to cook” products are forcing the food industry to increase production of convenience products. Today desalted saltfish or clipfish need to be consumed immediately, stored chilled for a few days, stored frozen or being packed and/or processed to extend its shelf life. The use of high pressure processing represents a promising strategy to enhance the shelf-life of fish products. This study shows that HPP alone or packed with CO₂ can extend the shelf life of these rehydrated cod. Hence, these results can open up for new products.

中文翻译：

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通过高压处理延长脱盐鳕鱼的保质期

咸鱼在食用前需要先补水，但是补水鱼的保质期相对较短。为了增加货架期，可以将产品冷冻，包装在改良的气氛中或通过高压（HPP）处理。在这里，再水合的鳕鱼包装有不同的包装方式。在真空中，单独或与HPP结合使用CO ₂发射器或在改良的气氛[MAP]中。进行了保质期研究，并评估了包装和加工部分的顶空气体成分，滴漏，pH，颜色，质地和微生物数量。结果表明，通过HPP处理再水合的鳕鱼，或通过将HPP与改良的气氛结合或与CO ₂结合使用，可获得至少49天的货架期。发射器。这项研究的结果表明，不同的包装和加工方法可以延长脱盐鳕鱼的保质期。

行业相关性

“即煮”产品的增长趋势和可用性正迫使食品行业增加便利产品的产量。如今，脱盐的咸鱼或钳鱼需要立即食用，冷藏几天，冷藏或包装和/或加工以延长其保质期。高压加工的使用代表了增加鱼产品保质期的有前途的策略。这项研究表明，单独使用HPP或与CO ₂一起填充HPP可以延长这些再水化鳕鱼的保质期。因此，这些结果可以为新产品打开。