## 3 Results and Discussion
### Effect of HP on the Sensorial Characteristics of Fish Filllets
The degradation of the sensorial quality of the sea bass fillets followed zero-order kinetics, and the rates of sensorial degradation were estimated at 0.341 \(\pm\) 0.023, 0.323 \(\pm\) 0.021, 0.216 \(\pm\) 0.006, 0.187 \(\pm\) 0.009, and 0.119 \(\pm\) 0.010 d\({}^{-1}\) for untreated and HP-treated fillets at 100, 200, 300, and 400 MPa, respectively, when samples were stored in a vacuum (Figure 6a) and at 0.405 \(\pm\) 0.029, 0.347 \(\pm\) 0.023, 0.273 \(\pm\) 0.011, 0.224 \(\pm\) 0.014, and 0.178 \(\pm\) 0.009 d\({}^{-1}\) for untreated and HP-treated fillets at 100, 200, 300, and 400 MPa, respectively, when samples were aerobically stored (Figure 6b). The results indicated that when samples are stored aerobically, as previously also obtained from microbiological data, the overall quality deterioration is enhanced, relating to both the development of lipid oxidation under aerobic storage conditions and the growth of aerobic and facultativ  
Figure 5: Radar charts of sensorial attributes of **raw** sea bass fillets (**a**) at day 0 and (**b**) at the end of the corresponding storage period for each sample. HP treatment was performed at 7 \({}^{\circ}\)C for 10 min. Each point value is the mean of eight replicates (\(n\) = 8 panelists). Figure 6: Overall acceptability scores of **c**o**o**ed** untreated and HP-treated sea bass fillets at (**a**) 100–400 MPa/25 \({}^{\circ}\)C/10 min and (**b**) 100–400 MPa/25 \({}^{\circ}\)C/10 min—stored aerobically, where symbols indicate (**x**) untreated sample, and HP treated samples at (\(\bullet\)) 100 MPa, (\(\blacktriangle\)) 200 MPa, (\(\blacksquare\)) 300 MPa, and (\(\blacklozenge\)) 400 MPa during storage. Each point value is the mean of eight replicates (\(n\) = 8 panelists). such as _Pseudomonas_ spp. and _Brochothrix thermosphacta_, leading mainly to the development of off-odor and off-taste. For the untreated and HP-treated fish samples at an ambient temperature for 10 min, regardless of the storage conditions, the shelf life was also estimated based on the data obtained through the sensorial evaluation. Taking into account a level of overall acceptability score of 5 [27], the point at which the main off-odor and off-taste begin to develop due to high bacterial growth and hence the sensorially negative metabolites accumulate, the estimated shelf life was 11 \(\pm\) 0.9, 13 \(\pm\) 0.4, 20 \(\pm\) 0.8, 23 \(\pm\) 0.8, and 38 \(\pm\) 4.2 d for untreated and HP-treated fillets at 100, 200, 300, and 400 MPa, respectively, when the samples were stored in a vacuum, and 10 \(\pm\) 0.3, 11 \(\pm\) 0.8, 14 \(\pm\) 0.6, 18 \(\pm\) 0.8, and 25 \(\pm\) 1.8 d for untreated and HP-treated fillets at 100, 200, 300, and 400 MPa, respectively, when the samples were aerobically stored. These results are well correlated to the results obtained based on the microbiological data for only the HP-treated fish fillets in pressures above 200 MPa, and they could be equally used for the estimation of the shelf life. Nevertheless, the obtained rates of sensorial degradation of the untreated and the HP-treated fish fillets at pressures below 200 MPa led to an overestimation by 1-3 d of the shelf life of the products under the studied storage conditions.