HPP FOR THE SEAFOOD SECTOR
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 […]
TREATMENT OF SEA PRODUCTS WITH HIGH HYDROSTATIC PRESSURE
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 […]
¿Por qué tratar el bacalao con HPP?
La tendencia de consumo de productos “ready to cook” saludables, menos procesados y