{"id":56125,"date":"2024-04-19T16:42:18","date_gmt":"2024-04-19T14:42:18","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=56125"},"modified":"2024-04-23T10:39:58","modified_gmt":"2024-04-23T08:39:58","slug":"hiperbaric-presents-hpp-benefits-at-seafood-expo-global","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hiperbaric-presents-hpp-benefits-at-seafood-expo-global\/","title":{"rendered":"Hiperbaric will showcase the benefits of HPP technology at Seafood Expo Global"},"content":{"rendered":"

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\"Hiperbaric<\/p>\n

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.<\/strong><\/p>\n

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Hiperbaric at Seafood Expo Global 2024<\/h2>\n

As a world leader in HPP technology<\/a>, Hiperbaric will showcase the benefits of High Pressure Processing (HPP) for the seafood industry. This non-thermal technology guarantees food safety<\/strong> thanks to the inactivation of pathogens<\/strong>, extends the shelf life<\/strong> and reduces or eliminates the need for additives and preservatives<\/strong>, 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<\/strong> with a maximized yield without prior cooking, which allows the development of innovative and high-quality products.<\/p>\n

Seafood Expo Global 2024 will be held from April 23 to 25 in Barcelona<\/strong>. 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.<\/strong><\/p>\n

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\"SEAFOOD<\/p>\n

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HPP Benefits for Seafood Products<\/h2>\n

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.<\/p>\n

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\u00a0and the extraction of meat <\/a>without the need to cook the product.<\/p>\n

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.<\/strong> This process not only improves extraction, but also reduces the labor required and avoids cuts and injuries to operators.<\/p>\n