Ultra-high-pressure processing (UHP), also known as high- pressure processing (HPP) or high-hydrostatic-pressure processing (HHP), is a rapidly emerging technology in the food industry (Norton & Sun, 2007). Compared with the traditional technology of heat processing, UHP can ensure food quality, including not onlythe texture, shape, and color, but also the flavor and nutritional characteristics of fresh foods (Norton & Sun, 2007; Zhou et al., 2016).