HIGH PRESSURE PROCESSING SHUCKING
TECHNOLOGY EVALUATION
NZ Seafood Producer
The Project
A New Zealand seafood producer wished to investigate the opportunity to utilise High Pressure Processing (HPP) for shucking their products. The client required assessment of HPP's effectiveness in improving shell detachment across multiple raw material variables and pressure/time combinations, while understanding the potential to achieve microbial reduction.
Our Approach
Foodscope worked with the client to develop a comprehensive trial plan evaluating HPP effectiveness across multiple seafood varieties and size grades. We conducted pressure and time combination trials to optimise shell detachment while monitoring product quality parameters. Additionally, we performed targeted microbial reduction trials on shucked product to assess HPP's antimicrobial effectiveness and evaluate any associated quality impacts including texture, colour, and flavour characteristics
Results Achieved
Demonstrated considerable improvement in shell detachment for HPP processed compared to unprocessed controls, with various treatment pressures showing significant effectiveness. Identified optimal processing parameters that balanced shell detachment with quality preservation. Successfully determined the impact of other raw material variables in combination with HPP. Secondary processing trials identified quality limitations using pressure, providing a foundation for future microbial reduction studies.