tratamiento de pescado y marisco en HPP


The potential of High Pressure as a food preservation method has been known since the end of the 19th century; it began to be used in the preservation of milk, meat and fruit juices. Being isostatic is the equilibrium condition that the Earth’s surface presents due to the difference in density of its parts.

High pressures inactivate enzymes. In fish, these have an important effect on its deterioration, which is why it is important to highlight that the application of high pressures does not modify the flavor or the organoleptic and nutritional properties characteristic of these, in addition to having a longer useful life.


Advantages of high pressure in seafood products

    • The treatment prevents the deformation of the food, because the pressure is transmitted uniformly and instantaneously, that is, there are no gradients (it complies with the so-called isostatic rule). Unlike what happens with thermal processes, the HPP treatment is independent of the volume and shape of the sample, which reduces the time required to process large quantities of food.
    • It does not cause deterioration of thermolabile nutrients such as vitamins, nor does it alter other low molecular weight compounds, fundamentally those responsible for aroma and flavor.
    • One of the functionalities of APH in fish and shellfish is aimed at opening mollusks. With the application of pressurization, it is possible to denature the proteins of the mollusk adductor muscle (oysters, mussels or clams), which is responsible for keeping the shell closed. When subjected to this treatment, it loses its function and opens the valve, which makes it easier to extract the meat.

Mussel treated with HPP


  • When high pressure is applied to species such as lobsters, lobsters or crayfish, among other shellfish, the meat separates from the shell without the need to be subjected to prior cooking, maintaining its natural characteristics and can be consumed fresh.
  • HPP treated lobster


  • The natural flavor or color of the food is not altered, since high pressures do not favor the Maillard reaction or non-enzymatic browning.
  • It does not produce waste, it is clean energy, which would be in line with current environmental policies.
  • It does not require the incorporation of additives to the food. Improves or causes the appearance of functional properties in foods.



Call Now Button