Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

Abstract Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help freshness extend shelf life. In addition, marination mask changes physicochemical properties the sensory attributes of fish resulting from intense pressurization treatments. this study, we evaluated effects (50 mbar for 5 min) alone or a moderate treatment (250 MPa 6 on properties, microbiological oxidative stability, refrigerated seabream fillets. Compared conventional marination, had no effect aforementioned except higher perception lemon aroma (0.9 vs. 1.6). However, reduced total viable mesophilic aerobic bacteria counts below 4 log colony forming units (CFU)/g after 16 days storage at ≤ 2 °C, compared CFU/g marination. Additionally, color texture were affected by treatment. was more susceptible, beginning storage, lightness pressurized samples than control (52 78). Regardless, whitening minor can be considered little relevance considering increase life, lack lipid oxidation (maintained low similar levels those non-pressurized samples), intrinsic certain marinades.