Fish and Seafood

For a majority of food and beverage producers, the primary reason to use HPP is for food safety and the inactivation of food borne pathogens that cause illness. In addition to this, HPP is also used to easily remove meat from seafood! It is used to shuck oysters, lobster, crab, mussels, clams, and scallops and can produce up to 125% more yield. The high pressure denatures the proteins from the muscles that are responsible for closing shells so they automatically open, exposing the meat for easy extraction and a significant increase in yield.

In the oyster industry, HPP is an approved process for the inactivation of Vibrio bacteria which may be present in raw oysters and other shellfish. HPP can also be used on most types of fish, including salmon, tuna, tilapia, cod, and pollack. For meat crustaceans such as lobster and king crab, the muscle will contract and detach 100% of the meat from the shell. This process allows operators to work on smaller parts of the seafood where meat is the most difficult to obtain.

Because there is no need to cook the product, HPP enables the meat to retain its natural flavours and provide customers with a fresh off the boat product, with a longer shelf life.  This also allows for the development of natural, organic, preservative-free and functional products.

Using HPP when the seafood is in its final packaging allows for shelf-life extension, maintains freshness, sensory and functional qualities and improves product safety