%0 Journal Article
%T The Effect of High Pressure Processing on the Shelf Life of Chilled Meat and Fish
%A Anna Diachkova*
%A Sergey Tikhonov
%A Natalya Tikhonova ‎ ‎
%J International Journal of Pharmaceutical Research and Allied Sciences
%@ 2277-3657
%D 2019
%V 8
%N 3
%P 98-108
%X The present article represents the results of examining meat and fish samples processed with high pressure. ‎Processing vacuum-packed meat under the pressure 800 MPa for 5 minutes, and fish under the pressure 600 and ‎‎800 MPa for 30 seconds ensures the death of microorganisms, prevents protein cleavage, restrains oxidation ‎processes of lipid components, and significantly increases the acid and peroxide values. It was established that ‎treatment of chilled carp with a pressure of 600 and 800 MPa for 300 seconds provides high organoleptic ‎characteristics of fish. An increase in pressure from 600 to 800 MPa did not affect the organoleptic ‎characteristics. During the storage of control samples of carp, a significant decrease was observed in the protein ‎content after 30 days of refrigerated storage by 15.4%. The results obtained indicate that during the storage of ‎prototype carp, protein decomposition does not occur; therefore, processing of chilled fish with high pressure ‎ensures the safety of the product. The acid and peroxide numbers of lipids in the samples of chilled carp in the ‎control group were significantly higher than in the experimental group. The increase in pressure during the ‎processing of chilled fish from 600 to 800 MPa significantly increases the acid and peroxide values. Processing ‎chilled fish with high pressure ensures the death of microorganisms. The obtained results testifies that using ‎high pressure in technology of chilled meat and chilled fish preservation helps increase sell-by date‎.
%U https://ijpras.com/article/the-effect-of-high-pressure-processing-on-the-shelf-life-of-chilled-meat-and-fish