Exploring Safety, Freshness, and Market Opportunities for Seafood Products with High Pressure Processing (HPP)
The sea hosts a handful of curiosities in the Mariana Trench, the deepest point of the ocean at approximately 33,000 ft. below sea level. Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced.
High Pressure Processing (HPP) is a non-thermal technology that eliminates 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: fresh pre-cooked crabmeat, desalted cod, marinated tuna, elaborate seafood-based dishes, ready-to-eat seafood meals, the 100% recovery of oyster and lobster meat, and more!
Join Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI) and Eva Alonso, General Manager, ACCUA HPP (Bacalaos Alkorta) to learn more about:
- High Pressure Processing’s (HPP) impact on seafood products
- Research on the effect HPP has on pathogens in seafood products and shelf-life extension
- Success stories on HPP being used for crustacean meat extraction and mollusk shucking
- Emerging HPP seafood applications
Thank you for registering for the live webinar: Exploring Safety, Freshness, and Market Opportunities for Seafood Products with High Pressure Processing (HPP), sponsored by Hiperbaric. An email confirmation will be sent shortly with log-in details.