Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

The aim of our study was to assess the impacts of a pulsed light (PL) technology on the shelf-life, microbial inactivation, chemical and sensorial qualities of raw pork roast (RPR), roast pork (RP) and raw salmon (RS). In the first step, the effects of PL on aerobic flora and Pseudomonas fluorescens were investigated. Afterwards samples were evaluated in terms of their colour, shelf-life and lipid peroxidation. A maximum rate of microbial inactivation, 3.4 log (CFU/g), was found in the case of RP samples and was accompanied by improved shelf-life. Significant colour changes were found for the RP and RPR samples exposed to PL dose of 30 J cm−2. The PL treatments at 3 and 10 J cm−2 did not induce the lipid peroxidation. Malondialdehyde (MDA) content substantially increased in RS and RP samples submitted to 30 J cm−2, i.e. by 39.3% and 25.5%, respectively. In conclusion, PL technology has a potential for inactivation of both, aerobic flora and P. fluorescens, however moderate fluencies has to be applied in order to obtain satisfying level of decontamination and high product quality.