Effects of high pressure on colour and texture of fish

The effect of high pressure on the colour of fish species was investigated to evaluate the range of high pressure treatments that did not influence th e appearance of the fish. High pressure treatments during 5 minutes higher than 150-200 MPa resulted in a cooked appearance of pollack (Pollachius vir ens), mackerel (Scomber scombrus), tuna (Thunnus thynnus), cod (Gadus morhu a), salmon trout (Salmon trutta), carp (Cyprinus carpio), plaice (Pleuronec tus platessa) and anglerfish (Lophius piscatorius). Only octopus (Octopus v ulgaris) retained a raw appearance till 400-800 MPa. The influence of high pressure on the texture of cod (Gadus morhua) was eva luated after frozen storage up to 6 months. The hardness increased as a res ult of high pressure processing at 200 and 400 MPa. During storage only min or changes of the hardness occurred. Even the non-pressurised sample showed only a small increase in the hardness during storage.