High Pressure Thawing. Application to selected sea-foods

摘要

The melting temperature of water is depressed under pressure from 0°C at atmospheric pressure down to -21°C at 207 MPa. This phenomena permits to achieve rapid thawing of foods. Additional gains are related to the possible reduction of the drip volume and of the microbial load. High pressure thawing of aiguillat fish and of salmon was evaluated in comparison to thawing in water at atmospheric pressure from selected parameters (drip, microbial load...). High pressure thawing of aiguillat fish permitted to reduce the drip volume. Farm salmon was inoculated with a suspension of Listeria innocua. A significant reduction was observed. The lower the vessel temperature was the higher the reduction was (3 log CFU maximum at 200 MPa and 5°C). This result can also be attributed to the fact that thawing was longer at lower vessel temperature. These results confirmed the interest of this process for food industry.