Effect of high pressure processing of food characteristics: a review of quality aspect

To achieve the balance between food quality and safety, there is a need to optimize conventional processing techniques currently applied in food industries and to develop novel processing techniques such as highpressure (HP) processing. HP processing is a unique technology compared to other food processing technologies as pressure can result in enhancement or retardation of chemical and biochemical reactions as well as in both desired and undesired modification of biopolymers (e.g. enzyme (in)activation, gel formation).This paper focuses specifically on the effects of HP treatment on colour, flavour and texture of foods and tries to elucidate the mechanisms behind the observed changes in quality attributes.