High pressure shellfish processing
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||high pressure, shellfish, oysters, prawn, lobster, virus, bacteria, preservation|
How does it work?
|Working principle|| High pressure processing (HPP) is a cold pasteurization method.
The application of HPP in shellfish induces inactivation of bacteria and virus, and some types of enzymes, thus extending its shelf-life. It is also used to separate muscle from shell.
|Important process parameters||pressure, time, temperature, packaging technologies|
|Important product parameters||pH, aw, protein, lipid, salt or sugar content|
What can it be used for?
|Products||Oysters, prawns, lobster, bivalve shellfish|
|Operations|| Structure forming, pasteurization, shucking
HPP in the shellfish industry is mainly applied to extend the shelf-life (inactivation of bacteria, virus etc.) and separate the muscle from shell. For commercial processing of oysters, HPP processing is employed for eliminating the Vibrio spp., maintaining the appearance of fresh shellfish. For lobster’s processing, shucking effect is very appreciated, as flesh is easily separated from shell.
|Solutions for short comings||
What can it NOT be used for?
|Products||Dry food products|
|Operations||Sterilisation by HPP (still under research)|
|Risks or hazards||Up to date, no risks are described to human beings.|
|Maturity|| Application of high pressure in the field of food processing is known since end of the 19th century, but nowadays consumers demand minimally processed, additive-free shellfish with an extended shelf-life. The bivalve shellfish, predominate by oyster, has traced a wide field of study. (3)
At industrial level, new equipments with lower costs and higher production rates are being developed, meaning that new applications are being developed and are economically feasible.
|Modularity /Implementation||High pressure processing needs loading and unloading phases and modularity in the production line is not easy.|
|Consumer aspects|| No specific consumer studies about attitudes towards shellfish processed by HPP technology have been done.
Nevertheless, most research studies focused on consumer attitudes towards HPP technology are favorable. The main benefits linked to HPP technologies are the health-related, taste-related (products’ naturalness) and environment-related benefits(3,14,15). According to several researches HPP has been judged to be relatively similar to conventional process technologies in terms of overall consumer acceptability. (16)
|Legal aspects|| HPP foods fall in the scope of Regulation (EC) 258/97 on novel foods and novel food ingredients, article 1, item f. Among other categories, this legislation applies to foods and food ingredients to which a production process not currently used has been applied, and evaluates possible changes in nutritional value, metabolism and level of undesirable substances (5). In January 14th 2008, EU published a proposal for the amendment of Regulation (EC) 258/97. (6)
The competent authorities of the member states agreed in 2001 that the national authorities should decide on the legal status of high pressure treated foods, as it was no longer considered to be a novel process. Case-by-case assessment by national authorities must ensure the products’ safety.
|Environmental aspects||There is no use of chemicals or radiation. HPP is considered an energy efficient, waste free technique.|
Facilities that might be interesting for you
|Institutes||IRTA, DIL, Wageningen UR - FBR, TU Berlin|
|Companies||Hiperbaric, APA Processing, Resato, Uhde-HPT, ŽĎAS|
|References|| 1. Berlin, D.L., Herson, D.S., Hicks, D.T. and Hoover, D.G. (1999). Response of pathogenic Vibrio species to high hydrostatic pressure. Applied and Environmental Microbiology 65(6): 2776-2780
2. Calik, H., Morrisey, M. T., Reno, P. W., and An, H. (2002). Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters. Journal of Food Science, 67, 1506-1510
3. Cardello A.V. et al. (2007). Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study Original Research Article Innovative Food Science & Emerging Technologies, Volume 8, Issue 1, 73-83
4. Cruz-Romero, M., Smiddy M., Hill, C., Kerry J.P. & Kelly A.L. (2004). Effects of high pressure treatment on physicochemical characteristics of fresh oysters (crassostrea gigas). Innovative Food Science & Emerging Technologies 5: 161-169
5. European Union (1997). European Parliament and of the Council. Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. OJL 043, 14/02/1997, p. 0001-6) http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31997R0258:EN:HTML.
6. European Union (2008). 5 COM(2007)872: Proposal for a Regulation of the European Parliament and of the Council on novel foods and amending Regulation (EC) No xxx/xxxx [common procedure]. http://ec.europa.eu/food/food/biotechnology/novelfood/index_en.htm.
7. He, H., Adams, R. M., Farkas, D. F. and Morrissey, M. T. (2002). Use of high-pressure processing for oyster shucking and shelf-life extension. Journal of Food Science, 67, 640-645
8. Kingsley, D., Calci, K., Holliman, S., Dancho B. and Flick G. (2009). High pressure inactivation of hav within oysters: Comparison of shucked oysters with whole-in-shell meats. Food and Environmental Virology 1: 137-140
9. Ledward, D. A. (1998). High-pressure processing of meat and fish. In K. Autio, Fresh novel foods by high-pressure (pp. 165-175). Espoo: VVT Biotechnology and food research. Berlin.
10. Lopez-Caballero, M. E., Pérez-Mateos, M., Montero, P. & Bonderías, A.J. (2000). Oyster preservation by high-pressure treatment. Journal of Food Protection, 63, 196-201
11. Mermelstein, N. H. (2000). Seafood processing. Food Technology, 54,66
12. Montero, P., Lopez-Caballero M.E. & Perez-Mateos, M. (2001). The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)(2001). Journal of Food Science Volume 66, Issue 8, 1201–1206
13. Murchie, L. W. et al. (2005). High pressure processing of shellfish: A review of microbiological and other quality aspects. Innovative Food Science & Emerging Technologies 6: 257-270
14. Nielsen H.B. et al. (2009). Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production, Appetite 52: 115–126
15. Olsen, N.V. et al. (2010). Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology, 21: 464-472
16. Sorenson, D. & Henchion, M. (2011). Understanding consumers’ cognitive structures with regard to high pressure processing: A means-end chain application to the chilled ready meals category, Food Quality.
pressure, time, temperature, packaging technologies pH, aw, protein, lipid, salt or sugar content High Pressure equipment 2.2.3, 2.2.2 physical stabilizing, structure forming other Internal data base, WOK, SCOPUS Search terms: high pressure processing (HPP), high pressure (HP), high hydrostatic pressure (HHP), virus, shellfish, oysters, prawn, lobster, microbial inactivation WikiSysop :Template:Review document :Template:Review status