Biogenic amines formation in high-pressure processed pike flesh (Esox lucius) during storage

•The formation of biogenic amines in high pressure treated pike fillets at 3.5 and 12°C was studied.•Histamine does not represent a risk for consumers of pike flesh.•Tyramine and cadaverine may indicate the loss of meat freshness or temperature abuse.•Contents of tyramine may exceed 100mg/kg even in samples of good quality.•At 3.5°C the use of 300 and 500MPa prolonged the storage time approximately four and eight times resp.