Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

By A. Amanatidou, O. Schlüter, K. Lemkau, L. Gorris, E. Smid, D. Knorr. 2000

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The combined effect of high pressure and nisin on inactivation of microorganisms in milk. (2005, unknown): “…greater microbial inactivation can be achieved by combining high pressure with heat or antimicrobial agents than by applying HP treatment alone (Amanatidou et al., 2000; Crehan, Troy, & Buckley, 2000; Earnshaw, Appleyard, & Hurst, 1995; Garcia-Graells, Masschalck, & Michiels, 1999; Patterson &…”
Advances in High-Pressure Processing of Fish Muscles (2015, background): “For red muscle fish such as salmon, trout, or tuna, redness was generally declined after HPP and during the chilled storage as a result of both pressure application and oxidation [3, 102, 109].”
Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere‐packed salmon (Salmo salar) at 2°C (2002, background): “2000), or LAB, at levels of ca 10(7) cfu g (Amanatidou et al. 2000), have been Table 2 Spoilage characteristics and shelf life of fresh and thawed modified atmosphere-packed (MAP) salmon at 2°C”