Effects of pulsed electric fields (PEF: 1–2 kV/cm, 20 μs) used alone and combined with carbon dioxide (CO₂: 70%) and high hydrostatic pressure (HP: 150 MPa, 5 min) on the physicochemical properties and microbiological shelf life of coho salmon under pre- and post-rigor conditions were studied during refrigerated storage (25 days). The PEF + CO₂ + HP treatments reduced color changes in pre-rigor more than in post-rigor salmon. Texture changes of pre- and post-rigor salmon differed between untreated and treated salmon. Combined treatments also effectively reduced the protease and lipase activity of pre-rigor salmon. Collagenase activity of post-rigor salmon remained low in all treatments. Principal component analysis showed a clear difference between pre- and post-rigor states in the evaluated parameters; however, microbiological shelf life increased with PEF + CO₂ regardless of the rigor condition. In conclusion, combined PEF, CO₂, and HP treatments can improve salmon quality during refrigerated storage and thus extend its microbial shelf life.

Industrial relevance

The current demand for processed seafood that is similar to fresh products has created a new area of development in non-thermal processing technologies. Refrigeration and freezing have been applied for many years to extend the shelf life of seafood products, but there is deterioration regardless of the preservation method. Therefore, the combination of non-thermal processing technologies (PEF + CO₂ + HP) could be applied to a large variety of seafood industries. Seafood products could be treated by PEF combined with CO₂ and HP to further evaluate quality attributes under different rigor conditions during chilled storage and estimate the shelf life of the processed product.

中文翻译：

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将 PEF、CO2 和 HP 组合应用于冷冻银鲑鱼及其在不同严酷条件下对质量属性的影响

脉冲电场 (PEF: 1–2 kV/cm, 20 μs) 单独使用和与二氧化碳 (CO ₂ : 70%) 和高静水压力 (HP: 150 MPa, 5 min) 组合使用对物理化学性质和在冷藏储存（25 天）期间，研究了严格条件下银鲑鱼的微生物保质期。PEF + CO ₂ + HP 处理比严酷后鲑鱼更能减少严寒前的颜色变化。未经处理和处理过的鲑鱼在严寒前后的质地变化不同。联合处理还有效地降低了严寒前鲑鱼的蛋白酶和脂肪酶活性。在所有处理中，僵硬后鲑鱼的胶原酶活性仍然很低。主成分分析表明，评估参数的严格前后状态之间存在明显差异；然而，无论严酷条件如何，微生物保质期都会随着 PEF + CO _{2 的}增加而增加。总之，PEF、CO ₂和HP 联合处理可以改善冷藏期间鲑鱼的质量，从而延长其微生物保质期。

工业相关性

当前对类似于新鲜产品的加工海产品的需求为非热加工技术创造了一个新的发展领域。冷藏和冷冻已被应用多年以延长海鲜产品的保质期，但无论采用何种保存方法，都会出现变质。因此，非热加工技术（PEF + CO ₂  + HP）的组合可以应用于种类繁多的海产品行业。海鲜产品可以通过 PEF 结合 CO ₂和 HP进行处理，以进一步评估冷藏过程中不同严酷条件下的质量属性，并估计加工产品的保质期。