To identify processing conditions that better maintain palm ruff quality attributes, high hydrostatic pressure (HHP) was applied to pre- and post-rigor fillets. Physical parameters as whiteness index (WI), water holding capacity (WHC), texture and ultrastructure and shelf life were evaluated after the application of 450 and 550 MPa (3 and 4 min) and during cold storage. Pre-rigor fillets retained less water and were softer than post-rigor, although the onset of rigor increased palm ruff's WHC and firmness. Application of HHP whitened palm ruff's dark flesh; however, this effect reverted at the end of the storage. Pressurized post-rigor samples retained less water than the control and storage caused a WHC increase in samples pressurized at 550 MPa, independent on the rigor condition. Post-rigor fillets softened at pressures of 450–550 MPa appearing to have a lower threshold than beef or cod (above 600 MPa). Ultrastructural changes revealed a subtle contraction (7.4%) of the myofibrils in the unpressurized post-rigor muscle compared to pre-rigor; after 26 days' storage both samples presented extensive muscle degradation and sarcomere length was reduced in 30%. HHP induced pressure-dependent shortening of the sarcomere and modifications to the structure which after 550 MPa was hardly recognizable. After 26 days' storage, there was only slight degradation of the ultrastructure, showing that beyond the structural modifications caused by HHP, post-mortem deterioration is delayed in HHP-treated fillets. Furthermore, HHP extended palm ruff's shelf life to 14–23 days. Thus, HHP may be considered as a technology that maintains the textural quality and shelf life of fresh and stored fish.

为了确定能够更好地保持棕榈果皮品质属性的加工条件，将高静水压（HHP）应用于严格前后的鱼片。在施加450和550 MPa（3分钟和4分钟）后以及冷藏期间，评估了物理参数，如白度指数（WI），持水量（WHC），质地和超微结构以及保质期。严格的鱼片保留的水分更少，并且比严格后的鱼片更柔软，尽管严格的发作增加了棕榈r的WHC和坚挺度。应用HHP增白棕榈果皮的深色果肉；但是，此效果在存储的末尾已恢复。严格后加压后的样品保留的水分少于对照物和储存，这导致在550 MPa下加压的样品中WHC升高，而与严格条件无关。僵硬的鱼片在450–550 MPa的压力下软化，似乎比牛肉或鳕鱼（600 MPa以上）的阈值低。超微结构变化显示，与加压前相比，加压后的未加压肌肉中的肌原纤维微弱收缩（7.4％）。储存26天后，两个样品均表现出广泛的肌肉降解，肌节长度减少了30％。HHP引起肌节的压力依赖性缩短，并改变了结构，在550 MPa后几乎无法识别。储存26天后，超微结构仅发生轻微降解，这表明除了由HHP引起的结构改变外，HHP处理的鱼片的验尸恶化得以延迟。此外，HHP将棕榈颈圈的保存期限延长到14–23天。因此，