Trattamento ad alte pressioni di un prodotto ittico consumato crudo: le gonadi di riccio di mare (Paracentrotus lividus)

HIGH PRESSURE TREATMENT OF A RAW EATEN FISHING PRODUCT: SEA URCHIN (Paracentrotus lividus) GONADS In southern Italy sea urchin gonads are usually consumed as a raw food or used as an ingredient in typical dishes. The product has a high water activity (>0,970) and a pH > 6,0 and undergoes a fast degradation of sensorial properties when submitted to thermal treatments at temperatures higher then 60°C. The aim of this work was to obtain a safe product by means of a high pressure treatment followed by refrigerated storage. Tests were carried out in a pressure range from 300 to 600 MPa combined with temperatures between 20 and 50°C.