Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review

Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic spoil quickly during processing storage due to spoilage bacteria endogenous enzymes. Ultra-high-pressure (UHP) technology, an advanced non-thermal treatment method, is effective preservation technique for foods. The mechanism of UHP technology destroy non-covalent bonds by UHP, which leads the change cell membrane permeability destruction high-level structure proteins, making apoptosis enzyme inactivation. can effectively sterilise preserve food's colour, taste nutritional value. paper provides introduction working principles, types, sources equipment describes progress research application in pascalisation, inactivation, parasite inactivation quality modification products. Potential limitations prospects also outlined. We hope lay theoretical groundwork using this product provide guidance its industrial production.