High-Pressure Processing of Seafood

Authors:
  • IUİlknur Ucak
    İlknur Ucak
  • STStefan Toepfl
    Stefan Toepfl
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Abstract
High pressure processing (HPP) is one of the promising alternative technologies to conventional processing technologies. HPP is capable of inactivating microorganisms and enzymes as a non-thermal technology which has a great potential on retaining the quality of seafood with minimum changes in freshness and nutritional properties. The commercial applications of HPP have been focused on the shucking of shellfish, HPP shift-freezing/thawing, and preservation of seafood. However, due to some drawbacks such as cooked appearance, lipid oxidation, and discolouration, the application of this technology can be limited. In this chapter, it is intended to describe the effects of HPP application on seafood and underline the advantages and drawbacks of this technology in the seafood industry.

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