Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation

Abstract

SummaryPrevious intensive research has described the molecular impacts of high‐pressure processing (HPP) on fish meat chemical composition, such as myofibril structural proteins, enzymes, myoglobin and lipids. This work aims to collect articles on sensory evaluation of pressure‐treated aquatic products to determine the practical effects of HPP on aquatic products, especially sensory properties, by comparing the differences between instrumental tests and sensory evaluation, between trained sensory assessors and consumers to guide and improve the processing of aquatic products. The findings indicate that laboratory devices such as spectrophotometers, texture analysers and electronic noses, and trained sensory assessors can detect pressure‐induced changes in appearance, texture, off‐odour, and flavour, such as discoloration, whitening, increased hardness and initiation of lipids oxidation. However, consumers did not perceive the pressure‐induced changes in odour and colour. Besides, consumers' attitudes towards pressure‐treated aquatic products are ambiguous in the range of 300 to 600 MPa, and professional testing and assessment fail to replace hedonic tests. In complex matrices of aquatic products, particular attention is needed to be paid to changes in sensory qualities dominated by microorganisms, endogenous enzymes and bioactive compounds after HPP treatment and throughout commercial storage.