Abstract
Pressure treatment, in combination with refrigeration storage and handling practices, can extend seafood product shelf life and can be effective in reducing microorganisms. This chapter will discuss the effects of high-pressure processing (HP) on seafood products which focused on the sensory and physical properties, microbiological activities, chemical constituents and nutritional values, and existing development patents based on these aspects.
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Tabilo-Munizaga, G., Aubourg, S., & Pérez-Won, M. (2016). Pressure effects on seafoods. In Food Engineering Series (pp. 625–669). Springer. https://doi.org/10.1007/978-1-4939-3234-4_27
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