Description
High‑pressure processing (HPP) applies 400–600 MPa for 5–10 minutes to inactivate pathogens while preserving raw‑like texture.
Technical
HPP induces reversible protein unfolding and limited denaturation, preventing gelation. Enzymes such as polyphenol oxidase are inactivated, extending shelf life without heat‑induced Maillard reactions. The mechanical pressure disrupts microbial membranes, achieving ≥5‑log reductions with minimal temperature rise.
Science
Primary Reaction
High‑pressure induced microbial inactivation and enzyme denaturation via protein unfolding and membrane disruption
Sensory Profile
Aroma ()
freshmildnon‑thermalcleanneutralcrispunadulteratedbrightpuredelicate