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Title: High-pressure processing of fish and shellfish products: Safety, quality, and research prospects
Authors: Roobab, Ume
Fidalgo, Liliana G
Arshad, Rai Naveed
Khan, Abdul Waheed
Zeng, Xin-An
Bhat, Zuhaib F
Bekhit, Ala El-Din A
Batool, Zahra
Aadil, Rana Muhammad
Keywords: Animals
Food safety
Issue Date: 2022
Publisher: Wiley
Citation: Roobab, U., Fidalgo, L., Arshad, R., Abdul Waheed Khan, Xin-An Zeng, Bhat, Z., Bekhit, A., Zahra Batool, Aadil, R. (2022). High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3297-3325.
Abstract: Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
Peer reviewed: yes
ISSN: 1541-4337
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas indexadas à WoS/Scopus

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