Table 4.
Compilation of studies on the impact of high-pressure processing on the quality and preservation of seafood.
| Pressure Applied | Food Matrix | Results | Reference |
|---|---|---|---|
| 150, 300, and 450 MPa | Cod (Gadus morhua) and salmon (Salmo salar) | Efficient microbial reduction in samples treated with 450 MPa. Greater impact on color and cooked appearance when 300 and 450 MPa were used. Higher doses produced changes in all sensorial criteria. Increased lipid oxidation in salmon. |
[133] |
| 400, 500, and 600 MPa | Atlantic cod * | Reduction in total viable counts. Increased antibacterial activity at higher pressures. Extension of shelf life in all HPP-treated samples beyond 49 days of storage. HPP increased drip loss of product. |
[15] |
| 300 MPa | Sea bass (Dicentrarchus labrax) | pH increased after treatment. Sensorial alterations, increased lightness and hardness. HPP reduced overall acceptability. No increase in lipid oxidation was detected. Reduction in total viable bacteria, Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria. The shelf life increased from 5 to 9 days, based on the sensorial evaluation. |
[136] |
| 250 and 350 MPa | Hilsa (Tenualosa ilisha) | TBARS and TVB-N reduction in pressure-treated samples. Reduced lipid oxidation and TMA values. Lipid oxidation is higher at 350 MPa than 250 MPa. Modification and reduced acceptability of color characteristics of the product. Textural alterations. A 15-day increase in shelf life period. |
[138] |
| 200 and 500 MPa | Cod (Gadus morhua), salmon (Salmo salar), and mackerel (Scomber scombrus) | Significant bacterial inhibition in cod and mackerel. Mackerel shelf life extended from 8 to over 19 days. Cod shelf life extended from 15 to 21 and over 26 days for samples treated with 200 and 500 MPa, respectively. Increased lipid oxidation in all pressurized matrixes, especially those treated with 500 MPa. |
[129] |
| 100, 300, and 500 MPa | Mackerel (Scomber spp.) | Bacterial inhibition is proportional to the pressure applied. Decrease in total viable counts and H2S-producing bacteria. Negative impact on color. Increased hardiness in samples pressurized with 500 MPa. Changes in color and texture but no impact on lipid oxidation. |
[128] |
Legend: * no binomial classification of species provided by the study.