Sturgeon (Acipenser spp.) fish was one of the most valuable aquaculture species in the world owing to its excellent-quality muscle. This fish was highly susceptible to microbial contamination during processing and preservation. Supercritical carbon dioxide (SC-CO2) was one of the non-thermal treatment effectively applied in meat and fishery industry for the goal of pasteurization. This research verified the effectiveness of supercritical carbon dioxide (SC-CO2) at different conditions of pressure/temperature/time (control, 10/30/20, 12/35/15, 14/40/10, 16/45/5 MPa/oC/min) on the physicochemical, microbial and sensorial characteristics of sturgeon fish fillet during 28 days of cool storage. Supercritical carbon dioxide at 12/35/15 MPa/oC/min was optimal to maintain water holding capacity (93.02 +/- 0.27%), texture hardness (42.80 +/- 0.11 N), and overall acceptance (8.12 +/- 0.02 score) while minimizing the accumulation of total volatile base nitrogen (5.02 +/- 0.10 mg/100 g) and Thiobarbituric acid reactive substances (0.62 +/- 0.02 mg malonaldehyde/kg); proliferation of total plate count (3.69 +/- 0.20 log CFU/g), Coliform (1.42 +/- 0.00 log CFU/g) during cool storage. It was recommended that supercritical carbon dioxide would be considered as a promising non-thermal treatment to enhance physicochemical, microbial and sensorial properties of sturgeon fish fillet.
