{"id":38704,"date":"2021-06-08T14:57:11","date_gmt":"2021-06-08T14:57:11","guid":{"rendered":"https:\/\/matis.is\/?p=38704"},"modified":"2021-06-08T14:57:12","modified_gmt":"2021-06-08T14:57:12","slug":"effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/","title":{"rendered":"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon"},"content":{"rendered":"<p>The effect of high pressure treatment (HPP) (150 MPa and 300 MPa for 15 min) and cooking on quality of Atlantic salmon based on microbial activity, lipid oxidation, fatty acid profile, color and texture during 6 days of storage was studied. High pressure and cooking significantly (<em>p<\/em>\u00a0&lt;0.05) reduced microbial growth. The 300 MPa treatment and cooking showed higher\u00a0<em>L<\/em>\u2217 and\u00a0<em>b<\/em>\u2217 values but lower\u00a0<em>a<\/em>\u2217 values for dark muscle compared to control and samples treated at 150 MPa. An increase in pressure resulted in an increase in hardness, gumminess and chewiness parameters, and a decrease in adhesiveness compared to control and cooked samples. Whereas cooking and 150 MPa led to similar oxidation development as control in dark muscle, the 300 MPa treatment effectively reduced the samples susceptibility to oxidation. Fatty acid profile of cooked Atlantic salmon dark muscle showed significantly (<em>p<\/em>\u00a0&lt;0.05) lower amounts of total saturated,\u00a0<em>n<\/em>\u22123 Polyunsaturated fatty acids (PUFA) and\u00a0<em>n<\/em>\u22126 PUFA and significantly (<em>p<\/em>\u00a0&lt;0.05) higher amounts of monoenes than HPP treated samples during the entire storage period. However, the most important finding of this study was that there was no significant (<em>p<\/em>\u00a0&gt; 0.05) difference between control and HPP treated samples in terms of total saturated, monoenes,\u00a0<em>n<\/em>\u22123 PUFA and\u00a0<em>n<\/em>\u22126 PUFA fatty acid profile. This demonstrates that HPP is a very mild process in terms of its effect on fatty acids.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814609003306\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>The effect of high pressure treatment (HPP) (150\u00a0MPa and 300\u00a0MPa for 15\u00a0min) and cooking on quality of Atlantic salmon based [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38704","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"The effect of high pressure treatment (HPP) (150\u00a0MPa and 300\u00a0MPa for 15\u00a0min) and cooking on quality of Atlantic salmon based [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\" \/>\n<meta property=\"og:site_name\" content=\"Mat\u00eds\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matisiceland\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-08T14:57:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-08T14:57:12+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:site\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a\"},\"headline\":\"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon\",\"datePublished\":\"2021-06-08T14:57:11+00:00\",\"dateModified\":\"2021-06-08T14:57:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\"},\"wordCount\":235,\"publisher\":{\"@id\":\"https:\/\/matis.is\/#organization\"},\"articleSection\":[\"Greinar\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\",\"url\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\",\"name\":\"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon - Mat\u00eds\",\"isPartOf\":{\"@id\":\"https:\/\/matis.is\/#website\"},\"datePublished\":\"2021-06-08T14:57:11+00:00\",\"dateModified\":\"2021-06-08T14:57:12+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/matis.is\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/matis.is\/#website\",\"url\":\"https:\/\/matis.is\/\",\"name\":\"Mat\u00eds\",\"description\":\"Ver\u00f0m\u00e6task\u00f6pun, matv\u00e6la\u00f6ryggi og l\u00fd\u00f0heilsa\",\"publisher\":{\"@id\":\"https:\/\/matis.is\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/matis.is\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/matis.is\/#organization\",\"name\":\"Mat\u00eds ohf.\",\"url\":\"https:\/\/matis.is\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/matis.is\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png\",\"contentUrl\":\"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png\",\"width\":1507,\"height\":1507,\"caption\":\"Mat\u00eds ohf.\"},\"image\":{\"@id\":\"https:\/\/matis.is\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/matisiceland\",\"https:\/\/x.com\/matisiceland\",\"https:\/\/www.instagram.com\/matisiceland\/\",\"https:\/\/www.linkedin.com\/matisiceland\/\",\"https:\/\/www.youtube.com\/channel\/UCY-frt3uTqgVZW-DLjoo5bA\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a\",\"name\":\"admin\",\"sameAs\":[\"https:\/\/matis.mareframe.eu\"],\"url\":\"https:\/\/matis.is\/en\/author\/thormodurmatis-is\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon - Mat\u00eds","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/","og_locale":"en_GB","og_type":"article","og_title":"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon - Mat\u00eds","og_description":"The effect of high pressure treatment (HPP) (150\u00a0MPa and 300\u00a0MPa for 15\u00a0min) and cooking on quality of Atlantic salmon based [&hellip;]","og_url":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/","og_site_name":"Mat\u00eds","article_publisher":"https:\/\/www.facebook.com\/matisiceland","article_published_time":"2021-06-08T14:57:11+00:00","article_modified_time":"2021-06-08T14:57:12+00:00","author":"admin","twitter_card":"summary_large_image","twitter_creator":"@matisiceland","twitter_site":"@matisiceland","twitter_misc":{"Written by":"admin","Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/#article","isPartOf":{"@id":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/"},"author":{"name":"admin","@id":"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a"},"headline":"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon","datePublished":"2021-06-08T14:57:11+00:00","dateModified":"2021-06-08T14:57:12+00:00","mainEntityOfPage":{"@id":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/"},"wordCount":235,"publisher":{"@id":"https:\/\/matis.is\/#organization"},"articleSection":["Greinar"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/","url":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/","name":"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon - Mat\u00eds","isPartOf":{"@id":"https:\/\/matis.is\/#website"},"datePublished":"2021-06-08T14:57:11+00:00","dateModified":"2021-06-08T14:57:12+00:00","breadcrumb":{"@id":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/matis.is\/en\/greinar\/effect-of-high-pressure-processing-and-cooking-treatment-on-the-quality-of-atlantic-salmon\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/matis.is\/"},{"@type":"ListItem","position":2,"name":"Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon"}]},{"@type":"WebSite","@id":"https:\/\/matis.is\/#website","url":"https:\/\/matis.is\/","name":"Mat\u00eds","description":"Value creation, food security and public health","publisher":{"@id":"https:\/\/matis.is\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/matis.is\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/matis.is\/#organization","name":"Mat\u00eds ohf.","url":"https:\/\/matis.is\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/","url":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","contentUrl":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","width":1507,"height":1507,"caption":"Mat\u00eds ohf."},"image":{"@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/matisiceland","https:\/\/x.com\/matisiceland","https:\/\/www.instagram.com\/matisiceland\/","https:\/\/www.linkedin.com\/matisiceland\/","https:\/\/www.youtube.com\/channel\/UCY-frt3uTqgVZW-DLjoo5bA"]},{"@type":"Person","@id":"https:\/\/matis.is\/#\/schema\/person\/33b92c850c915c93e67f291e3381a49a","name":"admin","sameAs":["https:\/\/matis.mareframe.eu"],"url":"https:\/\/matis.is\/en\/author\/thormodurmatis-is\/"}]}},"spectra_custom_meta":{"_edit_lock":["1623164133:5"],"_wp_page_template":["template-greinar.php"],"_edit_last":["5"],"_yoast_wpseo_content_score":["30"],"_yoast_wpseo_estimated-reading-time-minutes":["2"],"authors":["Yagiz, Y.,\u00a0Kristinsson, H. G., Balaban, M. O., Welt B.A., Ralat, M. and Marshall, M.R."],"_authors":["field_60a287218a0ab"],"publication":["Food Chemistry"],"_publication":["field_60a287738a0ac"],"edition":["116(4)"],"_edition":["field_60a287918a0ad"],"page":["828-835"],"_page":["field_60a2879f8a0ae"],"year":["2009"],"_year":["field_60a287a58a0af"],"link":[""],"_link":["field_60a287aa8a0b0"],"orcidid":[""],"_orcidid":["field_60a287c28a0b1"],"matis_tengilidur":["a:1:{i:0;s:5:\"28178\";}"],"_matis_tengilidur":["field_60a65b61f4532"],"tengilidur":[""],"_tengilidur":["field_5ef905e0538b2"],"_yoast_wpseo_primary_category":["2011"],"wpmm_postgrid_views":["535"],"_uag_css_file_name":["uag-css-38704.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:263:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:6:{i:0;s:14:\"core\/paragraph\";i:1;s:12:\"core\/buttons\";i:2;s:11:\"core\/button\";i:3;s:12:\"core\/heading\";i:4;s:12:\"core\/columns\";i:5;s:11:\"core\/column\";}s:8:\"uag_flag\";b:0;s:11:\"uag_version\";s:10:\"1774608973\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false},"uagb_author_info":{"display_name":"admin","author_link":"https:\/\/matis.is\/en\/author\/thormodurmatis-is\/"},"uagb_comment_info":0,"uagb_excerpt":"The effect of high pressure treatment (HPP) (150\u00a0MPa and 300\u00a0MPa for 15\u00a0min) and cooking on quality of Atlantic salmon based [&hellip;]","_links":{"self":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/38704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/comments?post=38704"}],"version-history":[{"count":2,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/38704\/revisions"}],"predecessor-version":[{"id":38706,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/38704\/revisions\/38706"}],"wp:attachment":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/media?parent=38704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/categories?post=38704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/tags?post=38704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}