Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

► High hydrostatic pressure (HPP) inhibits lipid rancidity during frozen storage of fatty fish species. ► HPP at 150 MPa improved the quality of frozen Atlantic mackerel muscle. ► Texture parameters of HPP-treated frozen muscle and unfrozen controls were similar. ► HPP pre-treatment at 150 MPa did not affect the fish odour. ► Acceptability of frozen HPP-treated samples was better than that of frozen controls.