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High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to

Marzia Pezzolato¹, Alberto Brugiapaglia², Riccardo Provera¹

¹Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna 148, 10154 Torino, Italy.

Foods (Basel, Switzerland)

|April 14, 2026

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This summary is machine-generated.

High-pressure processing (HPP) effectively inactivates Anisakis larvae in sea bream, preserving quality. Portable near-infrared (NIR) spectroscopy rapidly authenticates HPP-treated fish, enhancing seafood safety.

Area of Science:

Food Science
Microbiology
Analytical Chemistry

Background:

Rising consumption of raw fish increases anisakiasis risk.
Freezing is standard, but non-thermal methods like HPP are explored for quality preservation.
Limited data exists on minimum HPP for Anisakis inactivation and NIR for authentication.

Purpose of the Study:

Evaluate HPP efficacy for Anisakis inactivation in sea bream.
Assess HPP impact on fillet quality.
Validate portable NIR spectroscopy for HPP-treated fish authentication.

Main Methods:

Applied various HPP pressure-time combinations to sea bream fillets.
Assessed larval inactivation and physicochemical quality parameters (color, texture, lipid oxidation).

Keywords:

Anisakis LDA SVM chemometrics fish quality food safety near-infrared spectroscopy

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Utilized portable NIR spectroscopy with chemometrics for sample discrimination.

Main Results:

Optimal HPP at 200 MPa for 5 min achieved 100% Anisakis inactivation.
HPP caused minor changes in color and texture, with acceptable lipid oxidation.
NIR spectroscopy and chemometrics accurately discriminated treated from untreated samples (98% accuracy).

Conclusions:

Moderate HPP is a viable alternative to freezing for Anisakis control in farmed sea bream.
Portable NIR spectroscopy offers rapid, non-destructive verification of HPP treatment.
This combined approach supports innovative seafood safety management.