| Summary: | This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO<sub>2</sub>) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (<i>Oncorhynchus kisutch</i>) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO<sub>2</sub> (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO<sub>2</sub> treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO<sub>2</sub>. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO<sub>2</sub> treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO<sub>2</sub> content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO<sub>2</sub> could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.
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