Title
EFFECT OF HIGH HYDROSTATIC PRESSURE ON SENSORY PROPERTIES OF SMOKED FISH
Autor
Janina Pęconek, Małgorzata Ewa Szczawińska, Jacek Szczwiñski, Monika Fonberg-Broczek
Keywords
ultra high pressure (UHP), sensory parameters, smoked salmon, smoked mackerel
Abstract
Results of our previously conducted studies demonstrated that high hydrostatic pressure can be effective in elimination of pathogenic and spoilage microflora from food products and may extend their shelf-life. The aim of the present study was to determine the effect of ultra high pressure treatment on sensory properties of selected smoked fish. It was found that high hydrostatic pressure (300 i 400 MPa applied for 5, 10 i 15 min) did not exert statistically significant influence on the color, smell, taste and texture of vacuum-packaged, cold-smoked salmon and hot-smoked mackerel.
Pages
57-61
Cite
Pęconek, J., Szczawińska, M., Szczwiñski, J., Fonberg-Broczek, M. (2008). EFFECT OF HIGH HYDROSTATIC PRESSURE ON SENSORY PROPERTIES OF SMOKED FISH. Acta Sci. Pol. Med. Vet., 7(4), 57-61.
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