Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice

Effect of high pressure treatment on microbiological quality of Indian white prawn ( Fenneropenaeus indicus ) during chilled storage

“…Similar trend was reported in HP treated mussels, prawns and scallops (Linton et al, 2003). Karim et al (2011) found an increasing trend of psychrotrophic count in vacuum packed herring treated at 250 MPa for 3 min during chilled storage.…”

Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

“…Several studies have reported possible effects of HPP, whether or not in comparison with thermal processing on quality of fish (Karmin et al, 2011;Ramírez-Suárez & Morrissey, 2006;Yağız et al, 2009) but no literature is available for using any of these treatments for hilsa (T. ilisha) fish. Hence, the present study was undertaken to investigate the effects of HPP and thermal treatment on the quality attributes (total plate count, color, texture, lipid oxidation, free fatty acid, TVB-N and TMA-N content) of hilsa fillets during refrigeration storage of 4°C.…”

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

“…However, fish are perishable foods, which generally spoil faster than the other muscle foods. Many useful methods had been reported to postpone the spoil time of fish and keep the freshness of fish, such as edible films and coatings (Abreu et al, 2011), high pressure processing (Karim et al, 2011), irradiation processing (Erkan and Özden, 2007), packaged with modified atmosphere and vacuum (Alak et al, 2011) and so on. However, nearly all the above methods cannot avoid the storage of low temperature which is one of the primary methods to maintain fish freshness (Wang et al, 2003).…”