ABSTRACT
High hydrostatic pressure processing (HPP) is known as one of nonthermal processing for fresh food in the food industry (Eshtiaghi et al., 1994, Oey et al., 2008). HPP has been applied to food processing for controlling food quality, such as the hardness of vegetables (Araya et al., 2007), pressure-shift freezing of seafood (Chevalier et al., 2000), gelatinization of starch (Kawai et al., 2007, 2012), and inactivation of microorganisms (Hasegawa et al., 2012, Koseki et al., 2008, Shigematsu et al., 2010a, Ueno et al., 2011). Food treated by HPP has been shown to keep its original freshness, avor, taste, and color changes are minimal (Dede et al., 2007). While the structure of high-molecular-weight molecules such as proteins and carbohydrates can be altered by HPP, smaller molecules such as volatile compounds, pigments, vitamins, and other compounds connected with the sensory, nutritional, and health promoting are unaffected (Oey et al., 2008, Patras et al., 2009a).
