Abstract: High-Pressure Processing (HPP) is for the seafood industry a relatively young technology that successfully evolved into one of the most engaging alternatives to conventional thermal processing. HPP has been widely applied to prolong shelf life of predominantly additive-free foods. At refrigeration, ambient or moderate heating temperature HPP inactivates pathogenic and spoilage microorganisms in foods, with fewer changes in sensorial characteristics and a better retention of micronutrients when compared to other technologies in place. HP treatments affect the main constituents of fish (proteins, lipids, and enzymes), influence its sensorial properties.

Keywords: Seafood, High Pressure Processing, non-thermal processing, Quality.