Atlantic salmon (Salmo salar) was evaluated by hyperbaric storage at low temperature (HS/LT; 40-60 MPa, 5-15 ºC). Results showed HS/LT was effficient to slowdown microbial growth, with additional microbial inactivation at 60 MPa/10 ºC after 50 days. Contrarily, atmospheric pressure (AP-5/10 ºC) samples exceeded the established limit after 15 days. Furthermore, the established limit of total volatile basenitrogen was surpassed at 60 MPa/10 ºC only after 30 days (contrarily to 6 days at AP/10 ºC), but with stable trimethylamine-nitrogen content in the former. Formaldehyde and dimethylamine-nitrogen content increased after 6 days of HS, but only the former progressively increased until the 10 th day, indicating possible formation due to enzymatic activity, but also by chemical reactions. Additionally, HS slightly increased lipid oxidation, but to a lower extent compared to AP. HS/LT may represent an interesting methodology for Atlantic salmon shelf-life extension to 15-30 days, compared to 6 days for AP/5 ºC. Industrial relevance: Hyperbaric storage at low temperature (HS/LT: 60 MPa/10 ºC) has shown a quality shelf-life extension of fresh fish salmon, as well as possible energy savings when compared to conventional refrigeration at 5 ºC. HS only needs energy for compression and decompression phases, and at low temperature of 10 ºC, the energy consumption to control temperature is lower than for conventional refrigeration. Besides that, many countries have this kind of room temperature. However, before industrial implementation, more research is needed to clarify the effect of these storage conditions on mechanisms implied in fish quality degradation.

BACKGROUND: This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 ∘ C) and HS at cold temperatures (60 MPa/10 ∘ C) for up to 60 days, being both compared to refrigeration (RF, 4 ∘ C). RESULTS: HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60 th day, reaching in some cases values < 1.00 log CFU g −1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 ∘ C, mainly in bovine minced meat. Overall, colour E* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 ∘ C and 75 MPa/25 ∘ C, respectively, compared to 0.895 ± 0.084 g MDA g −1 in PP samples at the 30 th day).CONCLUSION: Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. a Not applicable.Different lowercase letters (a-d) and different uppercase letters (A-C) indicate significant differences (P < 0.05) between storage times at each tested storage condition and between storage conditions at each storage time, respectively.J Sci Food Agric 2020; 100: 969-977