Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle

Minced albacore muscle was treated with high-hydrostatic pressure at 275 and 310 MPa for 2, 4, and 6 min and their effects on shelf life at 4 and − 20 °C were studied. Physical (texture, color), chemical (moisture and lipid content, pH, lipid oxidation, electrophoresis), and microbiological analyses were carried out. Pressure increased pH, protected from lipid oxidation, maintained low microorganisms levels, changed the color of the muscle, and induced the formation of high molecular weight polypeptides most likely through disulfide bonding promoting texture improvement of samples. Pressure improved the shelf life of minced albacore muscle for > 22 days at 4 °C and > 93 days at − 20 °C.