High pressure processing of seafood products
HPP inactivates many foodborne pathogens, such as Salmonella, E. coli, Listeria, viruses, etc., increasing shelf life while preserving the nutrition and flavors of your seafood products. Particularly for oysters, this process has been approved by the FDA in the US for effectively reducing Vibrio, a common bacteria found in oysters.
HPP can be used at lower pressure to extract raw crustacean and mollusk meat with no effect on appearance or texture. The raw meat is easily removed from the shell, which results in a higher yield than the cooking method. Utilizing HPP for shucking and extraction processing can be used with various seafood, including lobsters, shrimps, crabs, oysters, clams, and mussels.
Benefits of HPP for the seafood industry
Meat extraction with higher yield
Without cooking and less manual labour
Dual usage applications
Pasteurization and meat extraction in one machine
Extended shelf life
Significantly longer shelf life – facilitate geographic growth and improve production schedule
Post packaging, non-thermal food safety
Scientifically proven and maximizes sensory and quality characteristics
