Features

• Describes the science behind high-pressure processing technology
• Discusses the effects on proteins, carbohydrates, and lipids
• Explains how high-pressure processing affects seafood physical properties and how it may be useful in limiting seafood allergies
• Provides recommended processes in terms of time, temperature and pressure for various seafood products and their related issues
• Includes an appendix that provides conversion between megapascals (MPa) and pounds per square inch (psi)

Summary

High-pressure processing can produce high-quality extended-shelf-life foods that exhibit characteristics of fresh products. This book provides concise information on high pressure processing and its use with seafood, fish and fishery products. It addresses the effects of the use of high pressure processing on protein, fats, and carbohydrates as well as on microorganisms; contains information on the use and effects of high pressure processing on various types of seafood products, including fish, crustaceans, and mollusks; and explains how it might be useful for limiting seafood allergies. The authors offer time, temperature, and pressure recommendations for various products.