Journal of Biochemistry International

This review compiles and presents existing research on High-Pressure Processing (HPP), a developing non-thermal technique used to prolong the shelf life and improve the quality of fish and seafood products. It begins by addressing the shortcomings of conventional preservation methods, then explains the fundamental principles of HPP, which involves applying uniform high pressures (300–600 MPa) to eliminate spoilage organisms and enzymes while preserving key nutrients. The advantages of HPP are outlined, such as improved microbial safety, protection of protein structure and essential lipids, decreased formation of biogenic amines, and reduced allergenicity, all with minimal effects on the product’s sensory attributes like taste, colour, and texture. To keep the discussion accessible, emphasis is placed on broader functional outcomes rather than intricate molecular details. The review also explores potential future applications, including the integration of HPP with smart packaging, the use of natural antimicrobial agents, and scalable, cost-efficient processing approaches that could enhance its commercial viability and contribute to more sustainable seafood production.