Abstract:

The application of ultra high pressure (UHP) for preservation and processing of aquatic products has shown a
great potential for improving the physicochemical, microbial and sensory quality of aquatic products. UHP can inactivate
microorganisms and autolytic enzymes, inhibit the formation of putrefactive compounds, maintain the texture of aquatic
products and thus results in higher sensory quality and an extended shelf life when compared to untreated aquatic products.
UHP sterilization has been extended to pressure-induced shucking, pressure-induced gelation and quick freezing/thawing,
which represent potential new directions for future research and development of UHP for preservation and processing of
aquatic products. How to alleviate/utilize the pressure-induced discoloration, cooked appearance and lipid oxidation is an
urgent problem to be solved for the application of UHP for preserving and processing aquatic products.

Key words: ultra high pressure, aquatic products, shelf life, shucking, gelling, freezing/thawing