Ease of shucking improves productivity in shellfish
One
of the main commercial benefits of using high pressure processing on shellfish is that it greatly improves
the shucking process and so saves time and increases productivity without adversely affecting the appearance,
taste or texture. A number of oyster companies are successfully using the process in the USA and these
HPP products have won national awards for quality. The process also works well with other shellfish
and
crustaceans including mussels, scallops, nephrops, lobster and crab. For example, after hpp processing,
raw lobster meat can be easily removed “whole” from the shell. This new type of seafood product is only
made possible through the use of hpp.
Additional food safety
assurance
HPP can kill many of the common food poisoning bacteria such
as Salmonella, Campylobacter and Vibrio. There is also increasing evidence that it can kill the viruses,
such as the noroviruses, which are often associated with shellfish.
Applications
to other fish products
HPP can be used to kill microorganisms in fish
but treatments above 200 MPa can affect texture and appearance of the muscle. However, the use of hpp
with mild heat has been used successfully to produce high quality surimi products which have additional
food safety properties.
Selected referencesMurchie,
L.W., Cruz-Romero, M., Kerry, J.P., Linton, M., Patterson, M.F.,Smiddy, M. & Kelly, A.L. (2005)
High pressure processing of shellfish: a review of microbiological and other quality aspects. Innovative
Food Science and Emerging Technologies 6 (3) 257-270.
Lakshmanan, R., Paterson,
M.F. & Piggott, J.R. (2004) Effects of high-pressure processing on proteolytic enzymes and proteins
in cold smoked salmon during refrigerated storage. Food Chemistry 90, 541-548.
Linton,
M., McClements, J.M.J. & Patterson, M.F. (2003) Changes in the microbiological quality of shellfish,
brought about by treatment with high hydrostatic pressure. International Journal of Food Science and
Technology 38, 713-727.Agri-Food and Biosciences institute, Newforge Lane, Belfast BT9 5PX, Northern
Ireland, UK
