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Advances in High-Pressure Processing of Fish Muscles

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Abstract

The application of high pressure for processing fish muscles has showed a great potential on improving the physicochemical, microbial and sensory quality of fish muscles. High pressure results in the inactivation of micro-organisms and autolytic enzymes and lead to an extension of fish muscles shelf life. High pressure inhibits the formation of putrefactive compounds and maintains the hardness of fish muscles, resulting in higher sensory quality compared to untreated muscle over storage time. However, the discolouration, cooked appearance and lipid oxidation are the drawbacks that could limit the application of high pressure on fish muscles. Besides, pressure-induced gelling and high-pressure freezing/thawing of fish muscles are the main areas being investigated intensively to obtain the benefits of high-pressure processing on fish muscles.

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Acknowledgments

The authors acknowledge the Australian Agency for International Development (AusAID) for the financial support through a PhD grant for Binh Q Truong.

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Authors and Affiliations

  1. School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia

    Binh Q. Truong, Costas E. Stathopoulos & Minh H. Nguyen

  2. Commonwealth Scientific and Industrial Research Organisation, Animal, Food and Health Sciences, Werribee, VIC, Australia

    Roman Buckow

  3. School of Science and Health, University of Western Sydney, Penrith, NSW, Australia

    Minh H. Nguyen

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  1. Binh Q. Truong
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  2. Roman Buckow
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  4. Minh H. Nguyen
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Correspondence to Minh H. Nguyen.

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Truong, B.Q., Buckow, R., Stathopoulos, C.E. et al. Advances in High-Pressure Processing of Fish Muscles. Food Eng Rev 7, 109–129 (2015). https://doi.org/10.1007/s12393-014-9084-9

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