Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing.

Information presented here can serve as a guideline for the selection of appropriate conditions for HPP of tuna loins. Our results show that HPP has a potential to replace the highly energy-intensive steam precooking step, which is traditionally required in a canned tuna production process.