{"id":2764,"date":"2020-03-12T16:42:47","date_gmt":"2020-03-12T15:42:47","guid":{"rendered":"https:\/\/www.hiperbaric.com?p=2764"},"modified":"2021-03-03T15:05:11","modified_gmt":"2021-03-03T14:05:11","slug":"hpp-seafood-shells-away-with-high-pressure-processing-shucking","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hpp-seafood-shells-away-with-high-pressure-processing-shucking\/","title":{"rendered":"HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking"},"content":{"rendered":"

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Lobsters is a cuisine delicacy and a healthy protein source. For most of us, removing the outer lobster shell is a tricky, time-consuming and intensive task, as it requires skills, a sharp knife and most importantly, lots of patience! This is a reason why HPP offers so many advantages for Lobster and other shellfish meat extraction.<\/strong><\/p>\n

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HPP shucking in lobster<\/span><\/h2>\n

HPP weakens the muscles attaching the shell and meat of crustaceans. HPP shucking outstandingly allows the 100% recovery of edible lobster meat with minimal effort, as shown in the image below (Fig. 1) and demonstrated in the following video made by Japanese HPP seafood company HPP Mitsunori<\/a>.<\/p>\n

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Fig. 1. HPP shucking for 100% recovery of lobster meat.<\/figcaption><\/figure>\n

The HPP seafood meat extraction process involves pressure levels around 3,000 \u2013 4,200 bar (44.1 – 60.3 kpsi) and holding times between 45 – 90 s. Shucking with seawater (4 – 25 \u00b0C) improves flavor as high pressure infuses salt into the lobster meat. HPP shucking should occur with live lobsters or a short time after death. Otherwise, the lack of respiration stiffens the muscle and complicates HPP shucking.<\/p>\n

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