Table 4 Current status of non-heat treatment for raw fish and uncooked processed meat products

Raw material meat	Non-heat treatment methods	Characteristics after treatment	Origin
Pollock (surimi)	High-pressure processing150/300 MPa5°C, 24 h	￭ Increased brightness compared to the control group when treated at 300 MPa ￭ Increased water-binding capacity compared to the control group when treated at 150 MPa ￭ Increased elasticity compared to the control group when treated at 300 MPa	Cando et al. (2015)
Fiying fish (surimi)	High-pressure processing40/80/125/200 MPa-15°C, 10 min	￭ Increased viscoelasticity and breaking strength compared to the control group when treated at 40 MPa or higher ￭ Improved protein structure compared to the control group when treated at 125 MPa or higher	Moreno et al. (2015)
Salmon, Flounder (fillet)	High-pressure processing500 MPa4°C, 2 minStorage: 0/3/6/8/12 days	￭ Lower incidence of sulfur compounds and ketones during storage compared to the control group when treated with high-pressure ￭ Lower detection rates of microorganisms (enterobacteria, mesophilic bacteria, psychrotrophic bacteria, Pseudomonas spp.) compared to the control group during storage for up to 8 days when treated with high-pressure ￭ Increased brightness and yellowness, but decreased sensory color and texture compared to the control group when treated with high-pressure	Castrica et al. (2021)
Nile tilapia (Tilapia nilotica)/ Smoked Herring/ Smoked mackerel	Gamma-ray 1.5/3/4.5 kGy 2-3°C±1°C, 30 min	￭ In fresh Nile tilapia, Enterococci (0 kGy: 3.47 log CFU), Staphylococcus aureus (0 kGy: 2.51 log CFU), yeasts (0 kGy: 3.9 log/CFU), and molds (0 kGy: 1.84 log CFU) were detected at 2 log CFU or less when treated with 3 kGy or more ￭ In fresh Nile tilapia, peroxide value, acid value, and TBARS values increased sequentially when treated with 1.5 kGy or more ￭ In fresh Nile tilapia, sensory evaluation scores decreased when treated with 3 kGy or more	Al-Kuraieef. (2021)
Largemouth bass (Micropterus salmoides)	Gamma-ray3/6 kGy0-4°C	￭ In fresh largemouth bass treated with 3 kGy or more, both gamma-ray and electron beam increased the acid value, peroxide value, and TBARS values, and the gamma-ray treatment group showed higher values than the electron beam treatment group. ￭ In fresh freeze-dried largemouth bass treated with 3 kGy or more gamma-ray, the acid value, peroxide value, and TBARS values increased, and the fresh treatment group showed higher values than the freeze-dried treatment group.	Li et al.(2020)
Largemouth bass (Micropterus salmoides)	Electron beam3/6 kGy0-4°C		Li et al.(2020)
Salmon (fillet)	Electron beam 0/2/4/7/10 kGy	￭ Increased TBARS values when treated at 2 kGy or higher ￭ Increased amino acid content and shear force when treated at 7 kGy or higher ￭ Loss of vitamin A when treated at 10 kGy or higher	Yu et al. (2023)