The effect of high-pressure processing on quality of seafood meat- a review

• Autor(a) principal: Bharatbhai, Patel Shivangi
• Data de Publicação: 2024
• Outros Autores: K, Shyni
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/67342
• topic: high hydrostatic pressure technology; meat quality; protein denaturation; protein oxidation; lipid oxidation; meat discoloration and hardness

High-pressure (HP) technology is useful for preserving food. When it applied to fish and shellfish, high-pressure (HP) treatment could result in several kinds of benefits since it would affect the extension of the shelf life of this extremely perishable seafood product. In contrast, under extreme conditions, changes in the meat's appearance, texture, and chemical composition can be observed in fish. The most significant modifications took place between 200 and 300 MPa, causing proteins to either partially or completely denature. These changes in turn affected the pH, hardness, whitening, water-holding capacity, the beginning of lipid and protein oxidation, and an increase in hardness. The brief overview of HP technology and its main impact on fish meat quality were reviewed in this paper by considering the targeted constituents and underlying mechanisms.