East Coast Seafood, a global seafood producer, has acquired a Hiperbaric HPP machine that allows the company to maintain quality and safety standards, innovate its product offerings, and meet growing consumer demand.
HPP is a cold pasteurization method that preserves seafood by subjecting it to extreme water pressure. This differs from traditional methods that use heat. HPP allows products to retain their fresh characteristics and maximum nutritional value. The method aids automated meat extraction of crustaceans and provides post-packaging benefits for raw and cooked seafood products.
Hyperbaric HPP benefits explained
For automated meat extraction, Hiperbaric notes the following benefits its technology provides:
- The process achieves 100% meat extraction from crustaceans, bivalves, and mollusks without manual shucking.
- Microbial control effectively inactivates harmful pathogens specific to shellfish, including Vibrio and Norovirus.
- Process efficiency reduces labor costs while improving yield and raw qualities.
The Hiperbaric further enhances quality by providing the following post-packaging benefits:
- The process helps increase shelf life for raw fish fillets and ready-to-eat seafood products.
- It eliminates foodborne pathogens such as Salmonella, Listeria, and E. coli, as well as spoilage microorganisms.
- It eliminates the need for chemical preservatives, supporting consumer demand for natural products.
"As demand for our seafood products continues to rise, we need a supporting production solution that fosters innovation while solving challenges in our supply chain and upholding the highest standards of safety, nutrition, taste, and quality our customers trust," states Bob Blais, CEO of East Coast Seafood. "Hiperbaric's HPP system has exceeded our expectations on all fronts, and their exceptional scientific support has been invaluable. We look forward to a long and successful partnership as we continue to grow our business together."
