This research is focused on optimizing high-pressure processing (HPP) for decreasing weight loss of albacore steaks (Thunnus alalunga) while retaining as much as possible the quality of fresh fish. After HPP treatments (0.1–500 MPa, 2 min), samples were stored (24 h, 4°C) and then analyzed (weight loss, color, texture, appearance, water holding capacity, salt-soluble protein content, and lipid oxidation). Weight loss increased from 50 to 150 MPa, without other substantial modification. Above 200 MPa, HPP treatment caused a progressive weight loss reduction. 200 MPa decreased weight loss by 41.6% with respect to 150 MPa, without noticeable changes in color, texture, appearance, or lipid oxidation. 250 MPa decreased weight loss by 50.1% compared to the controls but produced minor changes in color. 500 MPa provoked the maximum reduction of weight loss with respect to the controls (59%), although it caused marked differences in all quality parameters, which would affect consumer acceptance.

这项研究专注于优化高压处理（HPP）以减少长鳍牛排（Thunnus alalunga）的减肥），同时尽可能保留鲜鱼的质量。HPP处理（0.1–500 MPa，2分钟）后，样品被储存（24 h，4°C），然后进行分析（重量损失，颜色，质地，外观，持水量，盐溶性蛋白质含量和脂质氧化） ）。重量损失从50 MPa增加到150 MPa，而没有其他实质性修改。高于200 MPa时，HPP处理导致体重逐渐减少。200 MPa的重量损失相对于150 MPa减少了41.6％，而颜色，质地，外观或脂质氧化没有明显变化。与对照组相比，250 MPa的失重降低了50.1％，但颜色变化很小。尽管500 MPa引起所有质量参数的显着差异，但相对于对照而言，最大程度地减轻了体重减轻（59％），