Effect of High-Pressure Processing on Refrigerated Storage Stability and Quality of Fresh Salmon Fillet

High-pressure processing (HPP) is a nonthermal method that has gained importance for producing minimally processed products. HPP has been adopted to improve the storage stability and retain the quality characteristics of the highly perishable seafood products. The main objective of this study was to investigate the quality and refrigerated storage stability of fresh Atlantic salmon (Salmo salar) achieved using HP treatments. Similar-sized fresh Atlantic salmon pieces were prepared, vacuum-packed into high-density polyethylene (HDPE) pouches, and subjected to HP treatments at 150, 250, and 350 MPa with holding times of 10, 20, and 30 min. The treated products and control (without treatment) were stored at 4 °C for up to 21 days and evaluated every week for microbial growth, texture, color, and protease activity. Applied pressure treatment demonstrated an immediate improvement in textural properties such as firmness and tenderness, while also resulting in some loss in color properties. During storage, the lightness (L* value) increased, and the redness (a* value) decreased. Texture degradation was more severe with control samples, while it was better preserved in HP-treated products. The microbial growth during refrigerated storage was more rapid, and the product spoiled, while the treated samples showed better microbial stability. The 20–30 min treatments at 150 MPa demonstrated good microbial stability and reduced color change, while treatment at 350 MPa provided better microbial and texture stability, resulting in a greater color loss. Overall, it was demonstrated that HP treatment can slow down the quality deterioration rate and hence extend the refrigerated shelf life of salmon.