date:Mar 04, 2013
ly pathogens, improve food qualityand ultimately help in extending the keeping quality or shelf life of theproducts during storage.
HPP is also used worldwide in shell fish processing for 100 per centremoval of meat from the shells and for reducing the microbial risksduring raw consumption. HPP can be used to develop new gel basedproducts in muscle foods with desired sensory attributes and mouthfeel, inactivate undesirable enzymes to avoid quality changes etc.
Applications for marination and