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High pressure processing of seafood 
The commercial opportunities for high pressure processing in the seafood industry were highlighted through a large project at CCFRA funded through Defra, the Seafish Industry Authority and Norconserv (Norway). In particular the project is studying the effects of high pressure processing on 11 species of seafood including lobsters, crabs, oysters and examples of pelagic and demersal fish. The shells of lobsters and crabs can be completely removed after pressure treatment in much the same was as after cooking, but the meat stills appears raw. This offers the potential for a completely unique product: raw, ready-to cook lobster. There also appears to be yield benefits because a greater proportion of the meat can be extracted than is achievable by conventional cooking and picking. This could mean significant cost reduction and yield increases for crab and lobster processors, whilst retaining the quality of the end product. Contact: Craig Leadley |