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The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.

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Summary Scallops are the third largest aquaculture mollusks product, while they are highly perishable during storage. The main purpose of the present study was to evaluate the effect of high pressure processing (HPP) on physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during refrigeration storage. The scallop adductor muscle was treated with different pressures (200, 300, 400 and 500 MPa, 5 min) and iced storage for 28 days. Results showed that HPP delayed microbial growth as pressure increased. HPP (≥400 MPa) resulted in myosin and actin denaturation, increased hardness, whiteness, pH and promoted water migration. However, preliminary sensory analysis showed no significant difference between pressure‐treated and control adductor muscles in appearance, odour, texture and overall acceptability after cooking. In addition, pressure‐treated adductor muscles (≥300 MPa) remained edible after 28 days of storage. Overall, these results can provide basic knowledge for the storage of pressure‐treated scallop meat.