HPP application - Seafood

Part of: High pressure processing

Area of Expertise:

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 yield without adversely affecting the appearance, taste or texture.

Ease of shucking improves productivity in shellfish

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 all types of bivalve molluscs (such as clams and mussels), lobster and some species of crab. For example, after HPP treatment, 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 and has proved to be very popular commercial application.

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 may affect texture and appearance of the muscle. It has been proposed as a way to kill Listeria monocytogenes in smoked salmon.

Selected references

Murchie, L., Kelly, A.L., Wiley, M., Adair, B.M. and Patterson, M.F. (2007) Inactivation of a calicivirus and enterovirus in shellfish by high pressure. Innovative Food Science and Emerging Technologies. 8 213-217.

Smiddy, M., Kelly, A.L., Patterson, M.F. and Hill, C. (2006) High pressure-induced inactivation of Qâ coliphage and c2 phage in oysters and in culture media. International Journal of Food Microbiology. 106 (2) 105-110.

Murchie, L.W., Cruz-Romero, M., Kerry, J.P., Linton, M., Patterson, M.F., S, 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.