JBT Avure will be hosting a free HPP webinar on Wednesday March 3 at 10 AM EST to discuss how High Pressure Processing can make a substantial difference for seafood customers, both in terms of yield and profit. Joining Dr Errol Raghubeer, Avure VP of Food Science, will be John Hathaway, CEO of Shuck’s Maine Lobster, who will be telling us first-hand of his experience using HPP with seafood.
A cold pasteurization process, HPP uses ultra-high pressure purified water to keep seafood both shell and pathogen free. Already used in several segments of the food industry to inactivate foodborne pathogens, HPP provides an approved process in the oyster industry for the inactivation of Vibro bacteria which carries a high risk for the consumption of raw oysters and other shellfish.
Crucially, as well as extending shelflife and improving nutrition, mouthfeel and taste, HPP separates 100% of meat from the shells without the use of heat, and increases total meat yield in lobster by 80% compared to heat.
JBT Avure’s Marketing Director for HPP technologies, Lisa Wessels, said: “Our customer John Hathaway from Shuck’s Maine Lobster has experience of the difference HPP has made for lobsters. When you HPP lobster, you get 100% separation of the meat from the shell, whereas you never get that with manual shucking. It also retains more fluid after going through HPP versus manual, so that helps improve the weight and helps make the lobster a little more profitable.”
HPP can be used for all types of shellfish, including oyster, clam and shrimp.
