The seafood industry uses high hydrostatic pressure (HHP) technology to reduce undesirable sensory changes and preserve the functional and nutritional properties of compounds. The HHP experiments contributed to unravel the impact of the different level pressure on digestibility. HHP treatment can change the secondary structures of proteins and improve the protein digestibility as function the pressure level. The results of this study provide valuable information for the potential application of HHP on the development of red abalone with high-nutritional value.

中文翻译：

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蛋白质结构和红色鲍鱼的消化率高静压的作用（HHP）（红鲍）肌肉

海鲜行业使用高静水压（HHP）技术来减少不良的感官变化并保留化合物的功能和营养特性。HHP实验有助于揭示不同水平压力对消化率的影响。HHP处理可以改变蛋白质的二级结构，并根据压力水平提高蛋白质的消化率。这项研究的结果为HHP在具有高营养价值的红鲍鱼的发展中的潜在应用提供了有价值的信息。