Examination of Producing Method of Delicatessen Foods Maintaining Tastiness While Achieving Sustainability by Focusing on Effects of High-Pressure Processing

Abstract

Typical delicatessen foods have shorter shelf life, which may cause food loss. Heat treatment has been used to extend shelf life, but heat treatment will cause loss of freshness and browning of ingredients. To solve these unfavorable issues, we focused on high-pressure processing, or HPP, as non-thermal processing and started researching. Compared to heat treatment, our knowledge of HPP still remained limited. Therefore, many examinations were necessary for product design, safety, and quality control operations. As a result of these examinations, the “Producing method for maintaining freshness by high-pressure cold pasteurization” was established for the first time in Japan to utilize HPP for commercial delicatessen foods. This technology is expected to contribute to reducing food loss and solving environmental issues. We are currently utilizing this technology for delicatessen foods, and aiming to make it one of our main food processes in the future.