Effect of high pressure treatments on smoked cod quality during refrigerated storage

► HP at 400-600 MPa for 5-10 min reduced microbial counts of smoked cod and delayed microbial growth during refrigeration. ► Pressurization increased L∗ (brightness) and decreased a∗ (redness). ► A firmer texture was recorded in pressurized smoked cod at higher intensities. ► Differences among control and pressurized cod tended to attenuate during refrigerated storage. ► HP at 400-500 MPa might be used successfully to extend the refrigerated shelf life of smoked cod.