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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Effects of high pressure on colour and texture of fish

, , &
Pages 109-115 | Received 09 Sep 1999, Accepted 06 Jan 2000, Published online: 19 Aug 2006

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Read on this site (6)

Binh Q. Truong, Roman Buckow & Minh H. Nguyen. (2023) Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle. Journal of Aquatic Food Product Technology 32:10, pages 692-706.
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Yung-Hsiang Tsai, Hsien-Feng Kung, Chung-Saint Lin, Ching-Yu Hsieh, Tsung-Yin Ou, Tien-Hsiang Chang & Yi-Chen Lee. (2022) Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties 25:1, pages 237-251.
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Chung-Saint Lin, Yi-Chen Lee, Jhih-Wei Ciou, Chiu-Chu Hwang, Hsien-Feng Kung & Yung-Hsiang Tsai. (2021) Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage. CyTA - Journal of Food 19:1, pages 762-770.
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Peipei Yu, Chunzi Yan, Fang Yang, Yanshun Xu, Qixing Jiang & Wenshui Xia. (2018) Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC. Journal of Aquatic Food Product Technology 27:10, pages 1093-1105.
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Ki-Hoon Lee, Shin Young Park & Sang-Do Ha. (2016) Inactivation of Anisakis simplex L3 in the flesh of white spotted conger (Conger myriaster) by high hydrostatic pressure and its effect on quality. Food Additives & Contaminants: Part A 33:6, pages 1010-1015.
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GrahamC. Fletcher, JosephF. Youssef & Sravani Gupta. (2008) Research Issues in Inactivation of Listeria monocytogenes Associated with New Zealand Greenshell Mussel Meat (Perna canaliculus) Using High-Pressure Processing. Journal of Aquatic Food Product Technology 17:2, pages 173-194.
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Articles from other publishers (52)

K. Gokul Nath, R. Pandiselvam & C.K. Sunil. (2023) High-pressure processing: Effect on textural properties of food- A review. Journal of Food Engineering 351, pages 111521.
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Diego Pérez Alcalá, María José Grande Burgos, Javier Rodríguez López, Rosario Lucas, Antonio Gálvez & Rubén Pérez Pulido. (2023) Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods 12:6, pages 1206.
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I. Albertos, I. Jaime, A. B. Martin-Diana, M. J. Castro-Alija & D. Rico. 2023. INCREaSE 2023. INCREaSE 2023 409 423 .
Nursyah Fitri, Sharon Xi Ying Chan, Noor Hanini Che Lah, Faidruz Azura Jam, Norazlan Mohmad Misnan, Nurkhalida Kamal, Murni Nazira Sarian, Mohd Aizuddin Mohd Lazaldin, Chen Fei Low, Hamizah Shahirah Hamezah, Emelda Rosseleena Rohani, Ahmed Mediani & Faridah Abas. (2022) A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes. Foods 11:19, pages 2938.
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Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, Abdul Waheed Khan, Xin‐An Zeng, Zuhaib F. Bhat, Ala El‐Din A. Bekhit, Zahra Batool & Rana Muhammad Aadil. (2022) High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3297-3325.
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Hsien-Feng Kung, Chung-Saint Lin, Su-Shing Liu, Chun-Yung Huang, Kuohsun Chiu, Yi-Chen Lee & Yung-Hsiang Tsai. (2022) High pressure processing extend the shelf life of milkfish flesh during refrigerated storage. Food Control 134, pages 108768.
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Marta Castrica, Radmila Pavlovic, Claudia M. Balzaretti, Giulio Curone, Gabriele Brecchia, Emma Copelotti, Sara Panseri, Davide Pessina, Claudio Arnoldi & Luca Maria Chiesa. (2021) Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa). Foods 10:8, pages 1775.
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Laura Otero & Miriam Pérez-Mateos. (2021) Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions. Food and Bioprocess Technology 14:3, pages 530-541.
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Sebastián Pizarro-Oteíza, Vilbett Briones-Labarca, Mario Pérez-Won, Elsa Uribe, Roberto Lemus-Mondaca, Raúl Cañas-Sarazúa & Gipsy Tabilo-Munizaga. (2020) Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). Innovative Food Science & Emerging Technologies 65, pages 102451.
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Sugeng Sugiharto, Nursigit Bintoro, Joko Karyadi & Yudi Pranoto. (2020) Supercritical carbon dioxide pasteurization to reduce the activity of muscle protease and its impact on physicochemical properties of Nile tilapia. Research Ideas and Outcomes 6.
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Kajal Kumar Roy Singha, Nishant R Swami Hulle, Saptashish Deb & P. Srinivasa Rao. (2020) Physicochemical and Microbiological Characteristics of High-Pressure-Processed Ready-to-Eat Hilsa (Tenualosa ilisha) Curry. Journal of Biosystems Engineering 45:2, pages 94-103.
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María de Alba, Juan M. Pérez-Andrés, Sabine M. Harrison, Nigel P. Brunton, Catherine M. Burgess & Brijesh K. Tiwari. (2019) High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. Innovative Food Science & Emerging Technologies 55, pages 80-87.
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Yan Cui, Xiaoting Xuan, Jiangang Ling, Xiaojun Liao, Huimin Zhang, Haitao Shang & Xudong Lin. (2019) Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus ) . Food Science & Nutrition 7:5, pages 1573-1583.
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L. Otero, M. Pérez-Mateos, F. Holgado, G. Márquez-Ruiz & M.E. López-Caballero. (2019) Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). Innovative Food Science & Emerging Technologies 51, pages 41-50.
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Zhenglong Li, Huipeng Liu, Rongrong Ma, Biling Tang, Di Pan, Yajuan Peng, Xueping Ling, Yuanpeng Wang, Xuee Wu, Liming Che & Ning He. (2018) Changes to the tropomyosin structure alter the angiotensin-converting enzyme inhibitory activity and texture profiles of eel balls under high hydrostatic pressure. Food & Function 9:12, pages 6535-6543.
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Huijuan Zhang, Jian Pan & Zeyu Wu. (2018) Investigation of the effects of high pressure processing on the process of rigor in pork. Meat Science 145, pages 455-460.
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Oladipupo Odunayo Olatunde & Soottawat Benjakul. (2018) Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 892-904.
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İlknur UÇAK. (2018) Su Ürünleri İşleme ve Muhafazasında Yüksek Hidrostatik Basınç KullanımıUtilization of High Hydrostatic Pressure in Seafood Processing and Preservation. Journal of Limnology and Freshwater Fisheries Research 4:1, pages 47-57.
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Consuelo Pita-Calvo, Esther Guerra-Rodríguez, Jorge A. Saraiva, Santiago P. Aubourg & Manuel Vázquez. (2017) High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance. European Food Research and Technology 244:3, pages 423-431.
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Liliana G. Fidalgo, Álvaro T. Lemos, Ivonne Delgadillo & Jorge A. Saraiva. (2018) Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar). Innovative Food Science & Emerging Technologies 45, pages 264-272.
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L. Otero, M. Pérez-Mateos & M.E. López-Caballero. (2017) Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins. Innovative Food Science & Emerging Technologies 41, pages 19-25.
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İlknur Uçak & Nalan Gökoǧlu. (2017) Effect of High Hydrostatic Pressure on Sensory Quality of Marinated Herring ( Clupea harengus ) . Journal of Food Processing and Preservation 41:2, pages e12784.
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Jennifer Ronholm, Fiona Lau & Swapan K. Banerjee. (2016) Emerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio Contamination. Frontiers in Microbiology 7.
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Binh Q. Truong, Roman Buckow, Costas E. Stathopoulos & Minh H. Nguyen. (2014) Advances in High-Pressure Processing of Fish Muscles. Food Engineering Reviews 7:2, pages 109-129.
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Ashok Chouhan, Barjinder Pal Kaur & P. Srinivasa Rao. (2015) Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Innovative Food Science & Emerging Technologies 29, pages 151-160.
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Wen Wang, Min Li & Yanbin Li. (2015) Intervention Strategies for Reducing Vibrio Parahaemolyticus in Seafood: A Review . Journal of Food Science 80:1, pages R10-R19.
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Brianna H. Hughes, Neil J. Greenberg, Tom C. Yang & Denise I. Skonberg. (2015) Effects of Rigor Status during High-Pressure Processing on the Physical Qualities of Farm-Raised Abalone ( Haliotis rufescens ) . Journal of Food Science 80:1, pages C40-C48.
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Rituparna Banerjee & Arun K. Verma. 2015. Minimally Processed Foods. Minimally Processed Foods 193 250 .
Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee & Cheorun Jo. (2014) Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat. Asian-Australasian Journal of Animal Sciences 27:2, pages 256-265.
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Nuray Erkan. (2014) Alternative Seafood Preservation Technologies: Ionizing Radiation and High Pressure Processing. Journal of FisheriesSciences.com.
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Dong-Hyun Kim, Koth-Bong-Woo-Ri Kim & Dong-Hyun Ahn. (2013) Inhibitory effects of high-hydrostatic-pressure treatments on histamine production in mackerel (Scomber japonicus) muscle inoculated with Morganella morganii and Photobacterium phosphoreum. Food Control 34:2, pages 307-311.
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Santiago P. Aubourg, J. Antonio Torres, Jorge A. Saraiva, Esther Guerra-Rodríguez & Manuel Vázquez. (2013) Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus). LWT - Food Science and Technology 53:1, pages 100-106.
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Tugce Senturk & Hami Alpas. (2012) Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus). Food and Bioprocess Technology 6:9, pages 2306-2318.
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Barjinder Pal Kaur, Neelima Kaushik, P. Srinivasa Rao & O. P. Chauhan. (2012) Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon). Food and Bioprocess Technology 6:6, pages 1390-1400.
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Santiago P. Aubourg, Alicia Rodríguez, Yohanina Sierra, Gipsy Tabilo-Munizaga & Mario Pérez-Won. (2012) Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions. Food and Bioprocess Technology 6:6, pages 1539-1549.
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Raquel Montiel, Daniel Bravo, María de Alba, Pilar Gaya & Margarita Medina. (2012) Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon. Innovative Food Science & Emerging Technologies 16, pages 26-32.
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Raquel Montiel, María De Alba, Daniel Bravo, Pilar Gaya & Margarita Medina. (2012) Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control 23:2, pages 429-436.
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V. Briones-Labarca, M. Perez-Won, M. Zamarca, J.M. Aguilera-Radic & G. Tabilo-Munizaga. (2012) Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science & Emerging Technologies 13, pages 42-50.
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Nuray Erkan, Gonca Üretener, Hami Alpas, Arif Selçuk, Özkan Özden & Sencer Buzrul. (2010) Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). Food and Bioprocess Technology 4:7, pages 1322-1329.
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S.M. Ojagh, R. Núñez-Flores, M.E. López-Caballero, M.P. Montero & M.C. Gómez-Guillén. (2011) Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film. Food Chemistry 125:2, pages 595-606.
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Zbigniew A. Kruk, Hyejeong Yun, David L. Rutley, Eun Jung Lee, Yun Ji Kim & Cheorun Jo. (2011) The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22:1, pages 6-12.
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Ioannis S. Arvanitoyannis. 2010. Handbook of Seafood Quality, Safety and Health Applications. Handbook of Seafood Quality, Safety and Health Applications 348 365 .
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Sanja Vidacek, Cristina de las Heras, Maria Teresa Solas, Ana I Rodriguez Mahillo & Margarita Tejada. (2009) Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake . Journal of the Science of Food and Agriculture 89:13, pages 2228-2235.
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Laura W. Murchie, Malco Cruz-Romero, Joseph P. Kerry, Mark Linton, Margaret F. Patterson, Mary Smiddy & Alan L. Kelly. (2005) High pressure processing of shellfish: A review of microbiological and other quality aspects. Innovative Food Science & Emerging Technologies 6:3, pages 257-270.
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