The seafood industry continues to explore alternatives to mandatory freezing for controlling Anisakis in fish intended for raw consumption, a measure that is effective from a food safety standpoint but often detrimental to product quality.
In this context, a recent study published in Food provides relevant evidence on the potential of high-pressure processing (HPP) as an alternative technology, although far from a straightforward replacement.
The study, conducted on gilthead seabream (Sparus aurata), shows that a treatment of 200 MPa for five minutes is sufficient to achieve complete inactivation of Anisakis larvae. From an industrial perspective, this is a significant finding, as it identifies a lower effective threshold than typically reported, potentially improving process efficiency and operational feasibility.
However, replacing freezing is neither immediate nor without compromise. High-pressure treatment induces noticeable changes in fillet quality, particularly in attributes that are critical for raw consumption.
Increase lightness gives the product a paler, almost cooked appearance, while textural modifications and higher water loss are also observed. These effects, linked to pressure-induced protein denaturation, raise concerns about consumer acceptance in premium segments where sensory quality is paramount.
Beyond parasite inactivation, the study introduces a high-value element considering the application of portable near-infrared (NIR) spectroscopy combined with chemometric analysis. This approach enables the discrimination between treated and untreated samples with over 98% of accuracy, opening the door to rapid, non-destructive verification systems in processing plants and audit environments, and reinforcing the shift towards a more digitalised seafood industry.
From a production standpoint, HPP offers clear advantages over freezing, including shorter processing times and better preservation of certain nutritional properties. However, its adoption remains constrained by the high capital investment required for equipped and, more critically, by its impact on sensory attributes, a decisive factor in high-value markets.
In this context, HPP should not be seen as a universal substitute for freezing, but rather as a complementary technology with a role in product differentiation strategies. Its application is likely to be limited to specific segments where food safety can be combined with controlled quality positioning, and where consumers may accept certain changes in exchange for added value.
At the same time, the integration of tools such as portable NIR points towards more traceable and verifiable production models, aligned with both regulatory requirements and evolving market expectations.
Overall, the findings confirm that high-pressure processing is a technically viable option for Anisakis control. Its successful implementation, however, will depend on the industry’s ability to balance food safety, sensory quality and economic viability.
Reference:
Pezzolato, M.; Brugiapaglia, A.; Provera, R.; Gai, F.; Salvatico, J.P.; Pennisi, F.; Giaccio, N.; Greco, A.; Bozzetta, E.; Esposito, G. High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application. Foods 2026, 15, 1218.
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