Dr. Vinicio Serment-Moreno
Sponsored Presentation: Ditch the Shucking Knife, Use HPP Technology: 100% Meat Extraction, Food Safety and Shelf-life Extension
High Pressure Processing (HPP) technology is revolutionizing seafood processing, offering food safety, freshness, 100% meat extraction and new market opportunities. HPP is a non-thermal technology that uses cold water and high pressure to eliminate common seafood pathogens such as Vibrio and Listeria and slows down the growth of spoilage microorganisms. The use of cold water to generate pressure minimally alters the delicate sensory and nutritional properties of seafood. Therefore, HPP is highly regarded among consumers and processors alike, as it achieves a perfect balance between safety and quality, with a natural approach. The technology has had great success with applications including the 100% recovery of oyster and lobster meat, but also fresh pre-cooked crabmeat, desalted cod, marinated tuna, elaborate seafood-based dishes, and ready-to-eat seafood meals.