Inactivation of pathogens, shelf life extension and yield maximization in mollusks and crustaceans meat extraction are some of the main benefits of HPP technology when applied in sea products.
On Tuesday, May 26th, in English, Hiperbaric launches a free and open webinar with international experts in HPP, where the success stories of a technology center and a manufacturing company with the use of this technology will be shown.
FAO and OMS warn about the increasing presence of the pathogen Vibrio spp in seafood after several outbreaks around the world and their experts point to HPP as a guarantee of food safety for seafood products.
Burgos -- The fish and seafood sector with all types of shellfish and crustaceans is one of the fastest growing applications in recent years for the use of high pressure processing (HPP). The adoption of this post-packaging and non-thermal food preservation technology brings important benefits to the industry such as guaranteed food safety, extended shelf life and minimal effects on the sensorial and nutritional properties of the fresh product.
With regard to the proliferation of pathogens, a recent FAO and WHO study analyses the current situation of pathogenic species of Vibrio spp. in seafood and reveals how their incidence has increased globally as a result of rising water temperatures in seas and oceans.
Therefore, regarding the elimination of these bacteria, according to Dr. Vinicio Serment-Moreno, Applications and Food Processing specialist at Hiperbaric, HPP technology guarantees of food safety in seafood products. "During HPP process, the pressure generated with coldwater or at room temperature (4-25ºC / 40-75ºF), is transmitted instantly and uniformly on the product, regardless of its size or shape. 1 or 2 min of high pressure treatment may be sufficient to eliminate Vibrio spp."; he affirms.
Compared to other traditional processing technologies (thermal, freezing, purification, chemical or irradiation), food processing experts consulted by FAO consider that HPP provides an ideal balance to ensure food safety and high quality requirements of current consumers as well as excellent technical advantages for producers.
Therefore, and in view of the growing interest in the development of HPP technology, Hiperbaric organizes the webinar "Exploring safety, freshness and market opportunities for high pressure processed (HPP) seafood products", with international experts in HPP and Food Safety, and the success stories with HPP technology of the Canadian Centre for Fisheries Innovation (CCFI) and the Spanish company Bacalaos Alkorta, which uses HPP to extend the shelf life of its packaged fish products.
The webinar, in English, will take place on Tuesday, May 26, at 1.00 PM (New York) / 7:00 PM (Madrid). It will focus on the following contents:
- The impact of HPP technology on seafood products
- The effect of HPP on pathogenic microorganisms and shelf life extension of seafood products.
- HPP as an effective method to achieve 100% yield in mollusks and crustaceans meat extraction
- New HPP products in the seafood manufacturing industry.
- Questions and Answers.
This webinar organized by Hiperbaric, the world leader in High Pressure Processing (HPP) technology, will count with the speakers Dr. Vinicio Serment-Moreno, Food Processing and Applications specialist at Hiperbaric; Robert Verge, Managing Director of the Canadian Centre for Fisheries Innovation (CCFI) and Eva Alonso, General Manager at Accua HPP Solutions.
To attend online, you can access for free from this link
HPP technology for mollusks meat extraction
HPP is also used to easily extract meat from crustaceans and is used to skin oysters, lobsters, crabs, mussels, clams and scallops. It can produce up to 125% more yield than conventional techniques. High pressure denatures the proteins of the adductor muscles, responsible for closing the shells, opening them automatically, and maximizing yield during meat extraction. In addition, HPP preserves the natural appearance of bivalves and infuses seawater to improve the taste.
Several companies around the world have adopted HPP technology for processing seafood products, mainly in the United States and Canada. The first company to install a HPP unit to process seafood products was Ocean Choice International in 2002 for lobster meat extraction.
Bacalaos Alkorta HPP cod products: (a) loin; (b) fillet crumbles; (c) “Kokotxas” (cod jowl) | They have also worked closely with Hiperbaric and Accua HPP Solutions to develop an appropriate process for their products and implement it in an industrial level in a safe and reliable way.
Since then, many manufacturers, such as Seafarers Inc. and Greenhead Lobster, have taken advantage of the technology for their seafood products. In Spain, we have the example of Bacalaos Alkorta.
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With regard to the proliferation of pathogens, a recent FAO and WHO study analyses the current situation of pathogenic species of Vibrio spp. in seafood and reveals how their incidence has increased globally as a result of rising water temperatures in seas and oceans.
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