Trehalose coating for the improved raw food quality of salmon under ultra-high-pressure treatment: Texture, flavor and safety

This study investigated the effect of trehalose coating on the quality and shelf life of Atlantic salmon ( Salmo salar ) treated by ultra-high pressure (UHP). Key parameters, including microbial safety, texture properties, protein oxidation, and volatile compounds, were analyzed. Results showed that UHP at 200–300 MPa achieved approximately 0.3–2.9 log reductions in microbial counts, while also inducing texture loss and protein oxidation. At 300 MPa, the carbonyl content exceeded 50 %. Trehalose coating effectively mitigated texture degradation by restoring hardness to 98 % of fresh samples and inhibiting oxidative damage in terms of 13 % increased total sulfhydryl groups. Aroma analysis showed that UHP treatment promoted the accumulation of aldehydes derived from lipid oxidation and the beneficial flavor of hexanal and nonanal, while also inhibiting spoilage odor. Trehalose coating further inhibited 2-ethylhexanol and acetic acid, while retaining key flavor ketones of 3-hydroxy-2-butanone. A shelf-life prediction model integrating first-order kinetics and the Arrhenius equation achieved high accuracy (R 2 > 0.97), indicating the extended refrigerated shelf life from 3 d to 25 d. This study provides a novel strategy by combining non-thermal treatment and bioprotectants for aquatic product preservation. • Trehalose coating combined with UHP preserves salmon freshness effectively. • UHP at 200–300 MPa improved protein stability and reduced lipid oxidation. • Trehalose slowed structural denaturation of salmon myofibrillar proteins. • Synergistic treatment extended shelf life and maintained sensory qualities. • Provides new strategy for quality control in high-value aquatic products.