Nowadays, the consumption trend of healthy, less processed and clean label “ready to cook” products is experiencing an increase, all of which forces the industry to develop and produce this type of products.
The useful life of fish can be extended by combining packaging techniques with the use of additives and/or cold conservation, however, it is still not very long.
To overcome the limitation of the useful life of these products, the application of high hydrostatic pressures has great potential as a conservation alternative.
Benefits of high pressures for the seafood sector:
High hydrostatic pressures (HPP) inactivate pathogenic and spoilage microorganisms and, as a consequence, the shelf life of cod and other fish is increased, preserving their natural and sensory properties.
Innovation represents a very important strategy for food companies to remain competitive and satisfy consumer demands. Consumers judge the quality of their food based on its sensory and nutritional characteristics, shelf life, and ease of cooking and consumption.
Within the seafood sector, HPP technology also has a place for other applications such as smoked meats, octopus, salted meats and various prepared dishes. As for seafood, numerous benefits of high pressure treatment are also known. Facilitates the opening of shells in bivalves such as oysters, clams, etc. and from shells and shells in crustaceans such as lobsters and crabs. The muscle can be separated much more easily from the shell, taking advantage of 100% of the meat in the product.
In addition to achieving the competitive advantage of increasing useful life, other benefits can be obtained with HPP treatment. On the one hand, you can give added value to cod by avoiding the use of additives, thus achieving a more natural product. And on the other hand, it is a guarantee of food security, which allows us to reach new markets or more distant markets.
YOU CAN FIND MORE INFORMATION AT:
- Eduardo Puértolas, María Lavilla. Chapter 9 – HPP in seafood products: Impact on quality and applications. Editor(s): Francisco J. Barba, Carole Tonello-Samson, Eduardo Puértolas, María Lavilla. Present and Future of High Pressure Processing, Elsevier (2020). Pages 201-220.
- Truong, B.Q., Buckow, R., Stathopoulos, C.E. et al.Advances in High-Pressure Processing of Fish Muscles. Food Eng Rev 7, 109–129 (2015).
- Sumergirse a 60.000 metros para obtener alimentos HPP frescos, nutritivos y seguros – Hiperbaric
- Rode TM, Rotabakk BT. “Extending shelf life of desalted cod by high pressure processing”. Innovative Food Science & Emerging Technologies. 2020:102476.https://www.sciencedirect.com/science/article/pii/S1466856420304227
Empresa especializada en el proceso de pasteurización por altas presiones de todo tipo de alimentos como cárnicos, pescado, cremas, salsas, zumos y platos preparados.
