High hydrostatic pressure (HHP) is an old preservation method. However, there is still a gap
in the literature about their promising conditions for improving the shelf life and quality of …

Previous intensive research has described the molecular impacts of high‐pressure
processing (HPP) on fish meat chemical composition, such as myofibril structural proteins …

The effects of low salt and sugar dry-curing on the quality changes of black carp
(Mylopharyngodon piceus) fillets stored at 4° C were evaluated by sensory, physical …

To study quality changes in cold chain circulation, kinetic models were developed to predict
the freshness changes of grass carp at different temperatures during storage. Sensory …

The effect of different temperature/time/pressure high hydrostatic pressure (HP) treatment on
the quality and shelf life of red mullet were studied. Different high pressure treatments (at 3 …

The effects of combined application of ultra-high pressure (300 Mpa, 900 s) and carnosine
on the inhibition of fishy off-odor from snakehead meat were investigated. Results showed …

Cold smoked salmon were HP treated at 220, 250 and 330MPa, at 3, 7, 15 and 25° C for 5
and 10min. The influences of such treatments on some quality parameters (the changes of …

Changes in physico-chemical characteristics of Indian white prawn (Fenneropenaeus
indicus) subjected to different high pressures and kept in chilled (2±1° C) condition were …

Fresh herring and haddock were vacuum-packed and subjected to high pressure
processing (200, 250 and 300 MPa at 10° C for both 1 and 3 min) or left untreated as …

High pressure processing (HPP) is a technology able to reduce microorganisms and to
modify food functional properties. This study aims to investigate the effect of three pressure …