Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

This work describes the optimization of pressure–time combination for inactivation Listeria monocytogenes in fish medium using a wide range pressure (225–525 MPa) and holding time (5–30 min). Thereafter, yellowfin seabream ( Acanthopagrus arabicus ) filets (100 g each) were subjected to high-pressure (HP) treatment at optimum pressure/time combination, impact HP on amino acid profile, fatty profiles, color, texture was assessed. Glycine, glutamic acid, alanine recorded as major acids, which did not change significantly after pressurization. Conversely, alanine—the leading free acid—dropped treatment. The analysis indicated that oleic palmitic accounted 29.88 25.59% total respectively. Pressurization influence nutritional quality indices, hardness fish. color pigments filets, measured * b , changed Overall, this indicates can be utilized maintain filets; however, further research is needed visual