Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon)

High pressure processing (HPP) is a promising seafood preservation technique and has been successfully applied over a range of seafood. Shrimp is a high value commodity with constant demand in the seafood market, but it is highly perishable. This study will demonstrate the changes induced by HPP in black tiger shrimp which may further be applied to develop the process technology to preserve the valuable catch.