Effect of high-hydrostatic pressure for microbial inactivation and shelf-life extension of sous-vide cooked barramundi meats

Sous-vide (SV) at 55 °C for 30 min is insufficient to fully inactivate spoilage microorganisms in barramundi. This study assessed high pressure (HP, 500 MPa, 5 min) alone and in combination with SV on the quality and microbiological stability of barramundi stored at 4 °C for 15 days by 3-day sampling intervals. The untreated control showed an aerobic plate count (APC) of 4.22 log CFU/g, which decreased to <2.0 log CFU/g with the SV + HP treatment. Both treatments delayed microbial growth and total volatile basic nitrogen (TVBN) accumulation. The control and SV groups met all predefined quality criteria through days 9 and 12, respectively, whereas HP and SV + HP remained acceptable through day 15, determined by the first limit exceeded among APC (>7.0 log CFU/g), TVBN (>25 mg/100 g), or sensory score (<12). High-throughput sequencing indicated that HP shifted spoilage bacteria community, thus enhancing the preservation of SV fish meat.