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Pressure Effects on Seafoods

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

Pressure treatment, in combination with refrigeration storage and handling practices, can extend seafood product shelf life and can be effective in reducing microorganisms. This chapter will discuss the effects of high-pressure processing (HP) on seafood products which focused on the sensory and physical properties, microbiological activities, chemical constituents and nutritional values, and existing development patents based on these aspects.

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Authors and Affiliations

  1. Food Engineering Department, University of Bío-Bío, Chillán, Chile

    Gipsy Tabilo-Munizaga

  2. Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain

    Santiago Aubourg

  3. Food Engineering Department, University of La Serena, La Serena, Chile

    Mario Pérez-Won

Authors
  1. Gipsy Tabilo-Munizaga
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  2. Santiago Aubourg
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  3. Mario Pérez-Won
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Corresponding author

Correspondence to Gipsy Tabilo-Munizaga .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Tabilo-Munizaga, G., Aubourg, S., Pérez-Won, M. (2016). Pressure Effects on Seafoods. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_27

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