Process of elimination of bacteria in shellfish and of shucking shellfish

• US 20020009534A1
• Filed: 12/15/2000
• Published: 01/24/2002
• Est. Priority Date: 01/20/1998
• Status: Active Grant

• Current Assignee: Avure Technologies Incorporated (John Bean Technologies Corporation)
• Original Assignee: Innovatit Seafood Systems LLC
• Inventors: Voisin, Ernest A.
• Granted Patent: US 6,426,103 B2
• Time in Patent Office: Days
• US Class Current: 426/643
• CPC Class Codes: A22C 29/043 Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
• CPC Class Codes: A22C 29/046 Opening or shucking bivalves
• CPC Class Codes: A23B 4/00 General methods for preserving meat, sausages, fish or fish products
• CPC Class Codes: A23L 3/0155 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas

Abstract

The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of between ambient temperature and 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Claims

1. A method of eliminating pathogenic organisms in raw molluscan shellfish and crustaceans, comprising:

exposing raw shellfish to hydrostatic pressure at ambient temperature for a period of time sufficient to cause destruction of the pathogenic organisms without substantially affecting sensory characteristics of said raw shellfish.

2. The method of claim 1, wherein said raw molluscan shellfish is exposed to hydrostatic pressure of between about 10,000 p.s.i. to about 100,000 p.s.i. for 1-15 minutes and temperature of between ambient temperature and 150°

F.

3. A process of destroying bacteria in raw molluscan shellfish, comprising the steps of:

providing a pressure vessel;

depositing said shellfish into said pressure vessel;

loading a pressure transmitting liquid into said pressure vessel;

pressurizing said pressure vessel to between about 10,000 p.s.i. and 100,000 p.s.i.,

maintaining temperature in said pressure vessel from between ambient temperature and 150°

F., thereby causing destruction of said bacteria, while retaining sensory characteristics of said shellfish.

4. The process of claim 3, wherein said raw molluscan shellfish is exposed to isostatic pressure for 1-15 minutes.

5. A raw shellfish treated in accordance with the process of claim 3.

6. A process of treating raw molluscan shellfish, which comprises:

exposing said shellfish to a hydrostatic pressure of between 10,000 p.s.i. to 100,000 p.s.i. for 1-15 minutes at a temperature of between ambient temperature and 150°

F., thereby destroying pathogenic organisms in said raw molluscan shellfish.

7. The process of claim 6, wherein said shellfish is enclosed in liquid-impermeable bags filled with pressurizable liquid prior to exposing said shellfish to hydrostatic pressure.

8. A method of shucking a raw bivalve mollusk, comprising the steps of:

exposing said mollusk to hydrostatic pressure and temperature for a time period sufficient to cause detachment of an adductor muscle from a shell of said mollusk and opening of the molluscan shell.

9. The method of claim 8, wherein said mollusk is exposed to hydrostatic pressure of at least 10,000 p.s.i. for a period of 1-15 minutes at a temperature of between ambient temperature and 120°

F.

10. The process of claim 8, wherein a flexible detachable band is wrapped around said mollusk shell prior to exposing said mollusk to hydrostatic pressure.

11. A process of shucking bivalve mollusks, comprising the steps of:

wrapping a flexible detachable band around individual mollusks;

positioning said mollusks in a pressure vessel;

applying hydrostatic pressure to said mollusks in the pressure vessel for a period of time and at a temperature sufficient to cause detachment of an adductor muscle from shells of said mollusks;

removing said bands from said mollusks and opening said mollusks without cutting said adductor muscles.

12. The process of claim 11, wherein said mollusks are exposed to hydrostatic pressure of at least 20,000 p.s.i. for a period of about 5 minutes at a temperature of about 110°

F.

13. The process of claim 11, wherein said mollusks are positioned in flexible liquid-impermeable bags filled with pressurizable liquid prior to exposing said mollusks to hydrostatic pressure.

14. The method of claim 11, wherein said mollusks are exposed to a temperature of about 80°

F. at pressure of about 40,000 p.s.i. for a period of 5 minutes.

15. The method of claim 11, wherein said mollusks are exposed to a temperature of 110°

F. at pressure of about 10,000 p.s.i. for a period of 15 minutes.

16. A method of extending shelf life of raw seafood, comprising the steps of:

exposing raw seafood to hydrostatic pressure at ambient temperature for a period of time sufficient to cause destruction of the pathogenic organisms without substantially affecting sensory characteristics of said raw shellfish.

17. A method of enhancing sensory quality of raw seafood, comprising the steps of:

providing a pressure vessel;

depositing said raw seafood into said pressure vessel;

loading a pressure transmitting liquid into said pressure vessel;

depositing flavor enhancing agents into said pressure vessel;

pressurizing said pressure vessel to between about 10,000 p.s.i. and 100,000 p.s.i.,

maintaining temperature in said pressure vessel from between ambient temperature and 150°

F., for a period of 1 to 15 minutes, thereby causing said flavor enhancing agents to penetrate into said raw seafood and impart a desired flavor to said raw seafood, while retaining sensory characteristics of said raw seafood.