MSP Magazine Issue 42

COVER STORY
levels around 100 bar (1,500 psi)
anesthetize lobsters by inhibiting
the neurological mechanisms
associated with the pain response,
allowing lobsters to pass away
smoothly.
COMMON ADVANTAGES
TO ALL HPP PRODUCTS
increase of yield meat extraction
between 20 per cent and 50 per
cent in mollusk and crustacean.
Hiperbaric, the global leader in
design and manufacture of HPP
units, has been researching these
and other applications for more
than 20 years and they told us how
it works.
NON-THERMAL MEAT
EXTRACTION
Isostatic pressures of 2,000–3,500
bar / 30,000—40,000 psi allows the
opening of bivalves and the easy
extraction of their meat without the
use of heat.
“HPP technology changes the
structure of proteins from the
abductor muscle responsible
for keeping mollusks closed, so
that the shell opens and meat is
released with maximum yield. This
application avoids manual handling
and reduces the risks of bacterial
contamination, the unpleasant
work and the high costs”, says
Carole Tonello, Applications and
Commercial Director of Hiperbaric.
In case of crustaceans, high
pressure separates meat easily
and completely from their shell,
with yields of almost 100 per cent
including smaller and difficult to
access pieces, such as legs or
antennae. Companies can enter
the market with a new value raw
uncooked meat, selling them
frozen or ready-to-cook without
the shell.
Interestingly, units of Hiperbaric
might also be a less cruel
technology for seafood,
particularly for lobsters. Typically
cooking involves submerging
live lobsters in boiling water,
leading them to a prolonged and
excruciating end. Conversely,
scientific studies suggest that
lobsters do not experience
pain under HPP since pressure
“One of the main trends that is
making HPP successful is the
development of natural, organic
and preservative free products”,
points Dr. Tonello.
Wide range of Hiperbaric units
allows the development of healthier
foods, bringing a higher level of
functionality and nutritional values
to new products. In the specific case
of HPP seafood, as there is no need
of cooking, the process enables the
meat to retain its natural flavor and
provide customers a fresh product
for cooking prior to serving.
Furthermore, this technology
reduces several logs of spoiling
microorganisms (yeast and molds,
lactic acid bacteria, psychotropic
bacteria) and pathogens (E.coli,
Listeria monocytogenes, Vibrio
spp and Anisakis among others)
guarantying food safety and
extending their shelf life between 2
and 4 times.•
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www.hiperbaric.com
20 | FEBRUARY/MARCH 2020 | MSP Magazine