Introduction

High-pressure processing (HPP) is also known as high-hydrostatic pressure processing (HHP) or ultra-high-pressure processing (UHP). Based on (Muntean, et al., 2016) they stated that HPP used intense pressure which is range about 400-600 MPa in refrigeration or mild process (<45°C). HPP is a non-thermal technique in food preservation which uses pressure than heat to induce pasteurization effect. It helps to deactivates harmful pathogens and vegetative spoilage microorganisms. This technology has been studied to give minimal effects on taste, texture, appearance or nutritional value to the foods. Pressure treatment can be used to preserved both liquids and solids foods which contains high content of moisture. Referring to (Muntean, et al., 2016), High-Pressure Processing treatment will not break covalent bonds in the food and has minimal effect on food chemistry. There are many foods suitable for HPP, but the prime foods those with high water contents including fishery products, shellfish, meat, dairy products and baby foods. The purpose of choosing HPP in preserving watery foods are because, HPP can control the spoilage as well as pathogen. Furthermore, it improving organoleptic properties in the food, enhancing the characteristics of reformulated product and helps in shucking of shellfish.