Description
High‑pressure processing of seafood uses 400–600 MPa to inactivate pathogens while preserving texture and flavor.
Technical
The process applies hydrostatic pressure to disrupt microbial cell membranes and inactivate enzymes, largely avoiding thermal denaturation of proteins. Lipids and volatile aroma compounds remain largely intact, allowing the product to retain a fresh‑look appearance and sensory profile.
Science
Primary Reaction
Pressure‑induced disruption of microbial cell membranes and enzyme inactivation
Sensory Profile
Aroma ()
freshseafoodcleanmildbrinyoceaniccrispmineralsweet