Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

•Non-volatile taste components and volatiles in pressurised squids were investigated.•Pressurisation increased Cl− and volatiles, but reduced PO43− on Day 0.•At 600MPa, inosine monophosphate and volatiles were maximally reduced on Day 10.•Essential free amino acids and succinic acids were lower on Day 0 than on Day 10.•Pressure at 200MPa could improve umami and volatile aroma compounds of squids during shelf life. The effects of high hydrostatic pressure processing (HHP at 200, 400 or 600MPa) on non-volatile and volatile compounds of squid muscles during 10-day storage at 4°C were investigated. HHP increased the concentrations of Cl− and volatile compounds, reduced the level of PO43−, but did not affect the contents of 5′-uridine monophosphate (UMP), 5′-guanosine monophosphate (GMP), 5′-inosine monophosphate (IMP), Na+ and Ca2+ in squids on Day 0. At 600MPa, squids had the highest levels of 5′-adenosine monophosphate, Cl− and lactic acid, but the lowest contents of CMP and volatile compounds on Day 10. Essential free amino acids and succinic acids were lower on Day 0 than on Day 10. HHP at 200MPa caused higher equivalent umami concentration (EUC) on Day 0, and the EUC decreased with increasing pressure on Day 10. Generally, HHP at 200MPa was beneficial for improving EUC and volatile compounds of squids.