High-pressure processing (HPP) brings groundbreaking safety and quality to seafood. This nonthermal pasteurization method uses extreme pressure to eliminate pathogens instantly, extending shelf life without compromising taste or texture.
HPP also allows for automated shucking of lobster and bivalves, reducing labor needs. It enables diverse product development from ready meals and pre-cooked lobster and crab meat to seafood dips and raw marinated fish fillets.
We will explore the science behind HPP and how it can improve seafood safety and quality while meeting regulatory requirements. Discover why HPP has become an essential technology for seafood processors seeking to innovate.
