Effects of high pressure on colour and texture of fish

Abstract

The effect of high pressure on the colour of fish species was investigated to evaluate the range of high pressure treatments that did not influence the appearance of the fish. High pressure treatments during 5 minutes higher than 150-200MPa resulted in a cooked appearance of pollack (Pollachius virens), mackerel (Scomber scombrus), tuna (Thunnus thynnus), cod (Gadus morhua), salmon trout (Salmon trutta), carp (Cyprinus carpio), plaice (Pleuronectus platessa) and anglerfish (Lophius piscatorius). Only octopus (Octopus vulgaris) retained a raw appearance till 400-800MPa. The influence of high pressure on the texture of cod (Gadus morhua) was evaluated after frozen storage up to 6 months. The hardness increased as a result of high pressure processing at 200 and 400 MPa. During storage only minor changes of the hardness occurred. Even the non-pressurised sample showed only a small increase in the hardness during storage.