Hiperbaric will showcase the benefits of high pressure processing (HPP) for the seafood industry at Seafood Expo Global to be held April 23-25 in Barcelona. Undoubtedly, it is one of the most important dates for the industry. HPP technology offers multiple benefits for seafood producers, such as ensuring food safety and shelf life extension, without adding additives or preservatives. Also, being a non-thermal technology, it maintains all the nutritional and organoleptic properties of the products. Finally, the application of high levels of pressure on bivalves and crustaceans causes the relaxation of their abductor muscle, which makes it possible to easily and automatically extract 100% of their raw meat.
Hiperbaric at Seafood Expo Global 2024
As a world leader in HPP technology, Hiperbaric will showcase the benefits of High Pressure Processing (HPP) for the seafood industry. This non-thermal technology guarantees food safety thanks to the inactivation of pathogens, extends the shelf life and reduces or eliminates the need for additives and preservatives, minimizing the alteration of the nutritional and organoleptic characteristics of the product. In addition, it also allows the opening of bivalve mollusks and the extraction of crustacean meat with a maximized yield without prior cooking, which allows the development of innovative and high-quality products.
Seafood Expo Global 2024 will be held from April 23 to 25 in Barcelona. This fair has become one of the most important events of the year worldwide in the seafood industry. It brings together fishing, aquaculture, marketing and catering professionals from more than 150 countries to showcase the latest products, technology and services related to the sector. You can find us at Booth 3NN300.
HPP Benefits for Seafood Products
High Pressure Processing is a non-thermal technology that subjects the product to high hydrostatic pressures of up to 600 MPa / 87,000 psi for a few seconds or minutes. By not using heat, this technique allows for better preservation of the food’s inherent qualities while increasing shelf life.
But these are not the only advantages for the seafood industry. In the case of crustaceans and bivalves, HPP facilitates the opening of the shells and the extraction of meat without the need to cook the product.
HPP technology optimizes the shucking of bivalves such as oysters, mussels or scallops, by relaxing the adductor muscles (muscles responsible for opening and closing the bivalve). In addition, it facilitates the extraction of 100% of the edible meat. This process not only improves extraction, but also reduces the labor required and avoids cuts and injuries to operators.
HPP is the only option to automate the extraction of 100% of the meat from the shell of crustaceans such as lobster, lobster or king crab without the need for heat treatment, maintaining their natural freshness, texture and flavor, and providing a high quality product that retains its original characteristics. This allows to increase the yield and offers a new category of raw products that can be marketed frozen. Greenhead Lobster is a company located in Maine, one of the most important seafood-producing areas in the United States, that uses one of our HPP units to extract lobster meat. Check out their incredible story!
On the other hand, the application of HPP also extends the shelf life of the product without the need for cooking or additives, as it is capable of controlling and/or eliminating microorganisms such as Vibrio parahaemolyticus, Vibrio vulnificus, Escherichia coli, Listeria monocytogenes or human norovirus (HuNov). It also acts against nematodes such as Anisakis simplex in raw fish. Overall, HPP technology ensures food safety, reduces the initial load of spoilage microorganisms and slows down undesirable enzymatic and chemical reactions.
These benefits are not only noticeable in raw products, but also ready-to-eat ad ready-to-cook products. Thanks to HPP it is possible to increase their shelf life, allowing gentler cooking to improve texture and flavor.
Last but not least, HPP offers tangible benefits in terms of sustainability and environmental responsibility. By reducing the need for chemical preservatives and extending the shelf life of products, food waste is reduced and the negative impact on marine ecosystems is minimized.
In conclusion, HPP represents a powerful tool for raising quality, safety and sustainability standards for seafood manufacturers.
