The aim of this work was to study the application of high pressure processing (HPP) before freezing for maintaining as much as possible the fresh characteristics of albacore steaks after long-term storage. HPP treatments were applied at 200 MPa for 0–6 min. Then, samples were immediately frozen (−20 °C) and stored (−20 °C) for up to 12 months. Once thawed (4 °C; 24 h), weight losses, color, texture, lipid oxidation (TBARS) and salt-soluble protein content were analyzed.

After 12 months of frozen storage, 200 MPa for 6 min minimized thawing loss inherent to freezing and frozen storage and decreased TBARS (53.9%) with respect to the control. However, it resulted in changes in color (higher L*, b* and ΔE values) and texture (higher adhesiveness and springiness) and decreased the salt-soluble protein content with respect to non-pretreated samples. Nevertheless, after cooking, there were no differences in color and texture between HPP pretreated fish and the controls.

这项工作的目的是研究冷冻前高压加工（HPP）的应用，以在长期保存后尽可能保持长鳍牛排的新鲜特性。HPP处理在200 MPa下进行0-6分钟。然后，将样品立即冷冻（-20°C），并保存（-20°C）长达12个月。解冻后（4°C； 24小时），分析重量损失，颜色，质地，脂质氧化（TBARS）和盐溶性蛋白质含量。

冷冻保存12个月后，以200 MPa的压力持续6分钟可将冷冻和冷冻保存固有的解冻损失降至最低，相对于对照而言，TBARS降低（53.9％）。但是，与未预处理的样品相比，它会导致颜色（更高的L *，b *和ΔE值）和质地（更高的粘合性和弹性）变化，并且盐溶性蛋白质含量降低。然而，煮熟后，经过HPP预处理的鱼与对照组之间在颜色和质地上没有差异。