Quality changes in high pressure processed cod, salmon and mackerel during storage

High pressure (HP) treatments inhibit spoilage and thereby increase the shelf life of fresh fish. However, studies comparing the effect on the biochemical changes in different fish species are lacking. The current study investigated the effect of HP treatments at 200 and 500 MPa for 120 sec. (8-days on texture, liquid loss, water holding capacity and protein denaturation in cod, mackerel and salmon. At 500 MPa hardness increased,and the fish...