HIGH PRESSURE PROCESSING (HPP)
High Pressure Processing (HPP) is a non-thermal food processing technology that allows for food
products with a longer shelf-life and safer, while preserving nutrients and their fresh taste and
appearance. Industrial applications use high pressure to extract meat from crabs and lobsters.
High pressure processing (HPP) is the only non-thermal technology for the seafood industry that allows
development of healthier foods, bringing a higher level of functionality and nutritional values to new products. One of the main trends that is making HPP successful is the development of natural, organic and preservative-free products. Shape and integrity remain unchanged because pressure is identical on every part of the product.
A technique with two major applications:
• Mollusk and crustacean shucking/meat extraction at pressure below 4,000 bar / 400 MPa / 58,000 psi.
• Post packaging non-thermal pasteurization technique for shelf-life extension at pressures between
4,000-6,000 bar / 400-600 MPa / 58,000-87,000 psi.
NON-THERMAL SHUCKING AND MEAT EXTRACTION
Isostatic pressure 2,000-3,500 bar / 200-350 MPa / 30,000-40,000 psi is able to shuck mollusk and permits extraction of crustacean meat without the use of heat, achieving significant yield increases from 20-50% more and greatly reducing hand labor. During HPP shucking/extraction a part of the contaminant microflora present on the product is destroyed.
HPP allows opening of bivalves such as oysters, mussels, clams, etc. High isostatic pressure at moderate levels for some seconds induces relaxation of the abductor muscle responsible of keeping bivalve mollusks closed. The shells open and meat is released with maximum yield.
MOLLUSK OPENING/SHUCKING
High Pressure is the only option to extract raw meat from rigid shell crustaceans (lobster, king crab, snowcrab...) while avoiding the need for cooking. Yield is maximized and you can enter the market with a raw uncooked new value proposition meat, without the shell, that can be sold frozen or fresh ready-to-cook.
Ready to cook seafood
This non-thermal process controls microbial safety in RTE seafood. Shelf-life is increased, maintaining all the freshness of natural, original ingredients. One of the most successful commercial HPP applications is food with a clean label, without sacrificing food safety or shelf life.
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Chilled pre-cooked crab meat
The application of HPP technology on precooked crab meat allows the control of spoilage microorganisms and pathogens such as, Escherichia coli, Listeria monocytogenes and Vibrio spp during refrigerated storage.
HPP Advantages:
Premium Quality
HPP preserves sensory, nutritional or functional properties for extended time, from three weeks to three months or longer in refrigeration.
Clean Label
HPP avoids the use of preservatives, allowing a higher value proposition
Brand Protection
Safety is ensured by eliminating pathogenic microorganisms (e.g. achieving a 3 log reduction or more)
Market Expansion
Shelf life extension of HPP products allows to explore novel product development and reach new markets