Hiperbaric hpp seafood 2013
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What is High Pressure Processing (HPP)? After the first trials at the end of 19th century, the technology started to be developed in research facilities during the 1980’s. In 1990, the first HPP products were launched in Japan. In the XXI century it is implemented in the global food industry for a lot different products:
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Transcript of Hiperbaric hpp seafood 2013
What is High Pressure Processing
(HPP)?After the first trials at the end of 19th century, thetechnology started to be developed in research facilitiesduring the 1980’s.
In 1990, the first HPP products were launched in Japan. Inthe XXI century it is implemented in the global food industryfor a lot different products:
Evolution of total number of HPP
industrial machines
Total machine number in production in 2012 : 200Not included : 15 dismantled machines (all installed before 2003)
Industrial HPP machines - food
industry segments
Global HPP food production in 2012 : + 350 000 000 Kg / + 770 000 000 lbs
GuacamoleWet saladsRTE vegetable meals
Listeria-free dry-cured productsRaw beef productsPreservative-free sausages
Oysters shuckingLobster meat extractionClams & mussels shuckingRTE seafood meals
Fruit juicesSmoothiesVegetable juices
Toll processingVarious productsDairy, cheese
Pathogens-free sliced cooked meatsPreservative-free deli meats
Time / pressure range for
commercial HPP
100 200 400300 600500 800700 900
0
1
5
4
3
2
Nonthermal pasteurisation
Mollusk shucking / deshelling
&
Crustacean meat extraction
Pressure
(MPa)
Holding
Time (min)
HPP Commercial Products
•Shelf life increase
•Shucking bivalves
•Easy shellfish extraction
•Destruction of VibrioSeafood
Country Products
USA Oysters
USA Oysters
USA Oysters
USA Oysters
USA Crab
Canada Seafood
Canada Lobsters
N. Zealand Mussels shucking for meds
Italy Desalted cod
USA Lobsters
Canada Seafood
Japan Shellfish
USA Crab
Spain RTE fish meals
USA Oysters
Canada Lobsters
New Zealand Green mussels
France Losters & clams
Meat is compressible under pressure, but shell not !
• Easy shellfish meat extraction
• No increase of temperature / no protein unfolding: raw meat
• Yield increased from 20 to 40 %
• Lobsters and crabs
HPP commercial applications
Crustacean meat extraction
Pressure unfolding of abductor muscle
HPP commercial applications
Mollusk shucking & deshelling
• Shell opening without heat
• Saving labor
• Increased yields
• Inactivation of virus and bacteria (Vibrio)
• Possibility of HPP post-packaging to enhance shelf life
• For oysters, mussels, clams, scallops, whelks…Hand shucked Pressure shucked
OCEAN CHOICE INTERNATIONAL (Canada)
Extraction of lobster raw meat
Our equipment on site
OCEAN CHOICE INTERNATIONAL (Canada)
Easy manual extraction
for ready-to-cook products
OCEAN CHOICE INTERNATIONAL (Canada)
MITSUNORI (Japan)
Our equipment on site
Watch the video of Mitsunori seafood
processing:http://www.youtube.com/watch?v=OYSbc1_l7tM
• Ocean Choice (Canada)• Hiperbaric 300 for extraction of raw lobster meat
Our equipment on site
• Mitsunori (Japan)• Hiperbaric 55 for clams shucking
Our equipment on site
http://www.youtube.com/watch?v=OYSbc1_l7tM
• Export LDT (New Zealand )• Hiperbaric 55 for extraction of mussels meat
Our equipment on site
HPP
MUSSELS,
shucked.
Unloading
stageMussels ready to HPP
4 minutes
Tip onto shaking table Shaking and meat-shell separation
http://www.youtube.com/watch?v=-PN3O2QyZV4
Cinq Degrés Ouest (Francia)
Hiperbaric 55 for lobster meat extraction
Our equipment on site
Extension of raw fish shelf-life
Microorganisms (cfu/g) NT HP NT HP NT HP HP HP
Days of storage at 4ºC 0 0 5 8 12 15 25 35
Mesophillic 6.103 21 2.105 99 4.108 48 48 5.107
Psicrophillic 230 <3 2.105 <3 9.107 <3 <3 3.107
Enterobacteria 570 <3 6.104 <3 4.107 <3 <3 <3
Clostridium sulfito-reductor <3 <3 <3 <3 <3 <3 <3 <3
Listeria monocytogenes P A P A P A A A
* NT : non treated , HP : HP processed, P : Presence, A : Absence
Bream processed at 600 MPa – 4 min – 5ºC
Hiperbaric thanks
•Thanks to all our clients in Europe, America, Asia and Oceania who madeHiperbaric the world market leader of HPP industrial food equipment, since2005.
• Thank you for your attention !
You are welcome !
HIPERBARIC S.A.CONDADO DE TREVIÑO 609001 BURGOS, SPAINPhone: +34 947 473 874 Fax: +34 974 473 531Web: www.hiperbaric.comEmail: [email protected]
HIPERBARIC USA CORPORATION2250 NW 84th Ave #101, Doral, FL 33126Phone: +1-305-639-9770Web: www.hiperbaric.comEmail: [email protected]
