FOOD SCIENCE AND BIOTECHNOLOGY: INNOVATIVE APPLICATIONS OF NON THERMAL TECHNOLOGIES IN FOODS: HIGH PRESSURE PROCESSING FOR INCREASING THE SHELF LIFE AND SENSORIAL ANALYSIS OF FISH AND SEA FOOD

Ivana Orlando and Luigi Palmieri

Experimental Station for Food Preserving Industry, Angri Section, Via Nazionale 121/123 84012 Angri (Sa), Italy

Abstract

Fish, shellfish and gastropoda are very perishable and the only system of preservation in order to retain their sensorial properties is the application of refrigeration by means of ice that lets a short shelf-life. For their high commercial risks, in order to utilize the surplus it is really important to increase the shelf-life by means this non thermal technology: High Pressure, well settled in many parts of the world. In this paper have been carried out trials on packed fish and not, gastropoda and shell-fish these last inoculated with pathogenic microorganisms. All the samples have been treated at different pressure and different times with a Quintus Food Press 600. The obtained results show an increasing of shelf –life and sensorial properties of the treated products compared to not treated samples.