Meat products

Meat products have been the main drive of HPP technology in the last years. High Pressure Processing is the most viable step to extend shelf-life keeping freshness, maintaining high sensorial and nutritional qualities and improving food safety without the need of additives or artificial preservatives.

Sliced ham, turkey or chicken cuts, ready-to-eat products, whole pieces of cured ham, these are only some examples of products processed by HPP that can be found right now in international markets.

The main advantages provided by High Pressure Processing to meat products are:

• Extended shelf life-Quality. Extends shelf life with no effect on flavour or nutrients.
• No need of adding preservatives to the product. Elimination of vegetative pathogens and spoiling organisms. Cross contamination is not possible because HPP is an after packaging intervention.
• Export and expansion to the highest quality demanding countries (USA, Japan, etc.)
• Brand protection. Complete food safety of ready to eat meat products. No need to concern about Listeria, E. Coli, Salmonella… Ideal for sliced and diced meats.
• Innovative Meat Products development. New, safe, functional products - such as low salt or Omega 3 added – can be developed.
• The process is suitable for both: vacuum-packed and modified atmosphere packaging (MAP).

• High Pressure Processing in Espuña
• Millard Refrigerated, Pennsylvania (USA)

  Download HPP Meat Products for further information

Scientific Literature:

• Hayman, M. M.; Baxter, I.; O’riordan, P. J. & Stewart, C. M. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. Journal of Food Protection 2004, 67(8), 1709–1718
• Jofré, A.; Aymerich, T.; Grèbol, N. & Garriga, M. Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products. LWT-Food Science and Technology 2009, 42(5), 924–928.
• Hugas, M.; Garriga, M. & Monfort, J. M. New mild technologies in meat processing: high pressure as a model technology. Meat Science 2002, 62(3), 359–371.

 

Fruit & Vegetable products

HPP is the ideal alternative to heat processing for fruit & vegetable products. The main advantage is achieving a significant shelf life extension while keeping fresh and home-made taste, because the temperature will stay ambient or chilled during High Pressure Processing.

Products maintain higher sensorial, functional and nutritional values while improving food safety. HPP is a good tool to produce high value added products: premium, exportation, RTE, natural and/or organic.

Wet salads, purees, coulis, sauces, smoothies, chunks, slices, ready-to-eat products, these are only some examples of a wide range of fruit and vegetable products that can be processed by HPP.

High Pressure Processing main advantages are:

• Shelf life is extended while keeping taste and nutritional properties of fresh fruits and vegetables. Shelf life can be multiplied by 2 to 8 times, depending on the product, while sensorial and nutritional properties remain intact.
• New product development possibilities. Functional molecules that are destroyed by heat, can be preserved using HPP.
  
  Ie: HPP keeps the antimutagenic components of carrot, cauliflower, kohlrabi, leek, spinach, beet, tomatoes, broccoli and many others. New functional products made of fruit or vegetables with antioxidant properties can be launched.
• Protects the brand/Safe products. Pathogenic and spoiling microorganisms are eliminated and cross-contamination is not possible due to the post packaging nature of the process.
• Local products can be exported to the highest quality demanding countries like USA, Japan, etc. Due to high sensorial, nutritional and microbiological quality, along with enhanced shelf life, products will distinguish themselves because of quality.

• Ref: Vefruco. Video

  Download HPP Vegetables & Fruits pdf. for further information

Scientific Literature:

• Oey, I.; Lille, M.; Van-Loey, A. & Hendrickx, M. Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science & Technology 2008, 19(6), 320–328
• Butz, P.; Fernández-García, A.; Lindauer, R.; Dieterich, S.; Bognár, A. & Tauscher, B. Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering 2003, 56 (2–3), 233–236.

 

Juices & Beverages

High Pressure Processing main advantages are:

• HPP is a great option for keeping fresh flavor of juices and smoothies. This non-thermal process keeps original fruit/vegetable taste and color, allowing the creation of the highest quality premium range of products. The real taste of a freshly squeezed juice.
• Juice products where flavor and nutritional values are seriously compromised by heat treatment, can now be High Pressure Processed. Ie: Pomegranate, apple, carrot, broccoli, beetroot, etc.
• Nutritional and functional properties of the product remain intact. One of the main trends that is making HPP successful is the development of natural, organic, preservative free, and functional products. HPP as a non-thermal and delicate post-packaging lethality intervention, allows development of healthier food: rich in vitamins, anti-oxidants and thermosensitive antimutagenic components, bringing a higher level of functionality to new products.

• Preshafood at Beverage Innovation Awards

  Download HPP Juices&Beverages pdf. for further information

Scientific Literature:

• Jordan, S.L.; Pascual, C.; Bracey, E. & Mackey, B.M. Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices. Journal of Applied Microbiology 2001, 91(3), 463–469.
• Bull, M. K.; Zerdin, K.; Howe, E.; Goicoechea, D.; Paramanandhan, P.; Stockman, R.; Sellahewa, Jay.; Szabo, E.A.; Johnson, R.L.; Stewart, C.M. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies 5, 2004, 135–149.

 

Seafood products

Oysters, clams, mussels, lobsters, crabs, shrimp, cod, hake, RTE seafood meals, are all examples of products that are currently being processed with HPP.

HPP major applications in seafood are:

Mollusk shucking

Mollusk shucking:

Processors can use HPP ranging from 200-350MPa to denaturize proteins from the adductor muscle of mollusks such as oysters and clams. Using HPP, the muscle, which is responsible for closing the shell, will not be able to contract and the oyster will open. This exposes the meat for easy extraction, resulting in a significant yield increase.

This application avoids: the handling of mollusks, which is a source of contamination, and a potentially dangerous knife manipulation while opening the shells.

Mollusk shucking and higienization (Vibrio inhibition included) can be performed together to achieve quality seafood products such as safe, fresh tasting oysters with a longer shelf life.

Crustacean meat extraction:

Using HPP, meat of crustaceans such as lobsters or king crabs will contract and detach from the shell, facilitating extraction with yields of almost 100%.

The process also enables operators to work on smaller parts such as the legs or antennae of the crustacean where meat is most difficult to obtain. As there is no need for cooking, the process enables the meat to retain its natural flavors and provide customers with a fresh product for cooking prior serving.

• Cold post-packaging pasteurization for shelf-life extension, keeping freshness, maintaining higher sensorial qualities, functional properties and improving food safety.
• Advantages provided by High Pressure Processing:
• Production costs are diminished as meat is easily extracted.
• Yield increase.
• Greater food safety and shelf life extension.
• No impact on sensorial and nutritional properties of the fresh product.

Oyster shucking / Crustaceans meat extraction

• Processing of seafood products

  Download HPP Seafood pdf. for further information

Scientific Literature:

• Murchie, L. W.; Cruz-Romero, M.; Kerry, J. P.; Linton, M.; Patterson, M. F.; Smiddy, M. & Kelly, A. L. High pressure processing of shellfish: A review of microbiological and other quality aspect. Innovative Food Science & Emerging Technologies 2005, 6(3), 257–270.
• López-Caballero, M. E.; Pérez-Mateos, M.; Montero, P. & Borderías, A. J. Oyster preservation by high-pressure treatment. Journal of Food Protection 2000, 63(2), 196–201.
• He, H.; Adams, R. M.; Farkas, D. F. & Morrissey, M. T. Use of high-pressure processing for oyster shucking and shelf-life extension. Journal of Food Science 2002, 67(2), 640–645.

 

Dairy products

High Pressure Processing brings several safety, innovation, export possibilities and functional product development opportunities to the dairy sector:

Sandwich fillings

Based on cheese or mayonnaise and mixed with other ingredients may be processed to enhance the shelf life of the product, destroying pathogens and spoiling flora while keeping sensorial and nutritional quality to its highest degree. Ingredients taste and nutrition are totally respected in a completely safe, fresh sandwich.

Cheese

High Pressure Processing of fresh cheeses enhances the maturation, kills pathogenic bacteria and improves shelf life of the product importantly. This is an interesting application specially for the cold pasteurization of cheeses made from raw milk.

Yoghurt

Some processes take advantage of the specific barosensibility of each microorganism specie. A post packaging high pressure processing of yoghurts brings the following benefits:

• Inactivation of yeast and moulds: up to 3 months conservation.
• Reduction of Lactobacillus count: no post-acidification.
• Inactivation of contamination and acidification bacteria: only selected probiotic strains survive.

Innovative new products

New functional never seen before products can be developed with the help of High Pressure Processing. As the technology respects the functional properties of the fresh product, it is a great fit for the development of new propositions for the consumer.

*In partnership with Fonterra Cooperative Group, the leading dairy ingredient multinational who has developed and patented various HPP applications for dairy, Hiperbaric is exploiting the opportunities that high pressure processing technology offers for yoghurts and functional dairy products.

• Col+

  Download HPP Dairy Products pdf. for further information

Scientific Literature:

• Trujillo, A. J.; Capellas, M.; Saldo, J.; Gervilla, R. & Guamis, B. Applications of high-hydrostatic pressure on milk and dairy products: a review. Innovative Food Science and Emerging Technologies 2002, 3(4), 295–307.
• Datta, N. & Deeth, H. H. High pressure processing of milk and dairy products. Australian Journal of Dairy Technology 1999, 54(2), 41–48.

 

Pharma-Cosmetic

HIGH PRESSURE PROCESSING (HPP) is a non-thermal pasteurization method that can be applied to cosmetic and pharmaceutical products.

HPP main advantages in the pharma-cosmetic sector are:

• Greater safety without heat treatment: Reduces drastically the overall spoiling and pathogenic flora.
• Extends shelf life maintaining functional properties and activity of thermo sensitive molecules (vitamins, proteins...)
• Vaccine production: inactivation of pathogens (bacteria, virus) whilst saving its antigen response intact.
• Production of new formulas: hypoallergenic, lower preservatives...
• Disaggregation and controlled re-naturalization of proteins of therapeutic interest.
• HPP can be used to process a wide range of products: liquid and semisolid, emulsions, gels, etc. either middle products or the final product already in its commercial package.

  Download Flyer PHARMA for further information

Scientific Literature:

• Aertsen, A.; Meersman, F.; Hendrickx, M. E. G.; Vogel, R. F. & Michiels, C. W. Biotechnology under high pressure: applications and implications. Trends in Biotechnology 2009, 27(7), 434–441.
• Masson, P.; Tonello, C. & Balny, C. High pressure biotechnology in medecine and pharmaceutical science. Journal of Biomedicine and Biotechnology 2001, 1(2), 85–88.
• Qoronfleh, M. W.; Hesterberg, L. K. & Seefeldt, M. B. Confronting high-throughput protein refolding using high pressure and solution screens. Protein Expression and Purification 2007, 55(2), 209–224.