“…The process is, therefore, a pressurization at sub-zero temperatures, but, contrarily to other reports, the temperature of the sample did not decrease following the phase transition line of ice I, but increased during pressure build-up. The group of Le Bail studied the effects of PSF processes on the drip loss and physical properties of whiting fish, Norway lobster and turbot fish (Chevalier, Le Bail, Chourot, & Chantreau, 1999;Chevalier, Sentissi, Havet, & Le Bail, 2000;Chevalier, Sequeira-Munoz, Le Bail, Simpson, & Ghoul, 2000). In all cases, a HP vessel of 3000 mL was used, processing in each case, approximately, 500 g of sample.…”