Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

Liu, Chunsheng; Ji, Weizhi; Jiang, Hongzhen; Shi, Yaohua; He, Li; Gu, Zhenxin; Zhu, Shuntao

doi:10.1016/j.foodchem.2020.128632

Cited by 65 publications

(66 citation statements)

References 30 publications

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“…Scallops are the third largest aquaculture mollusks product (FAO, 2020). The demand for bivalves has significantly increased due to their delicious taste and rich nutrition value (Liu et al ., 2021). For example, ‘Chinese vermicelli with scallop’ is a well‐known delicacy in China.…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage

Chen

Jiao

et al. 2021

Int J of Food Sci Tech

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Summary Scallops are the third largest aquaculture mollusks product, while they are highly perishable during storage. The main purpose of the present study was to evaluate the effect of high pressure processing (HPP) on physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during refrigeration storage. The scallop adductor muscle was treated with different pressures (200, 300, 400 and 500 MPa, 5 min) and iced storage for 28 days. Results showed that HPP delayed microbial growth as pressure increased. HPP (≥400 MPa) resulted in myosin and actin denaturation, increased hardness, whiteness, pH and promoted water migration. However, preliminary sensory analysis showed no significant difference between pressure‐treated and control adductor muscles in appearance, odour, texture and overall acceptability after cooking. In addition, pressure‐treated adductor muscles (≥300 MPa) remained edible after 28 days of storage. Overall, these results can provide basic knowledge for the storage of pressure‐treated scallop meat.

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Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage

Chen

Jiao

et al. 2021

Int J of Food Sci Tech

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“…Fatty acids were determined according to previously reported methods, which were slightly modified [ 7 ]. Briefly, fatty acid methyl esters (FAMEs) were prepared by transesterification with 0.4 M KOH in methanol and analyzed by gas chromatography.…”

Section: Methodsmentioning

confidence: 99%

“…The freshness and hygiene index of the oyster has reached the international level, and it can be eaten directly as raw food [ 5 ]. In addition, they can also be consumed by steaming, boiling, grilling, frying, and canning foods in China and some Southeast Asian countries [ 6 , 7 ]. However, when oysters grow in seawater containing pathogens, an infection may occur, which may lead to various food-borne diseases caused by eating oysters [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have shown that HHP treatment could improve microbial safety and extend the shelf life of food while having minimal impact on sensory, physicochemical properties, flavor, and nutritional characteristics [ 16 , 17 , 18 ]. In addition, HHP technology is increasingly applied to oysters [ 7 , 19 ]. It has been reported that the total microbial count in oysters was significantly reduced after HHP treatment, and the microbial count remained at a reduced level in subsequent preservations, which prolonged the shelf life of oysters [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…After HHP treatment, the Vibrio vulnificus and other pathogenic microorganisms in oysters were eliminated [ 21 , 22 ]. Moreover, HHP treatment had less effect on the changes of fatty acids and non-volatile flavor active substances in oysters compared with raw oysters [ 7 ]. However, the research on HHP on oysters mainly focuses on its effects on microorganisms, physical and chemical properties, storage stability, and non-volatile flavor active compounds.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds

Wang

Zhang

et al. 2021

Molecules

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High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.

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Preparation of yolk-shell structure NH2-MIL-125 magnetic nanoparticles for the selective extraction of nucleotides

et al. 2021

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Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

Cited by 65 publications

References 30 publications

Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage

Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage

High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds

Preparation of yolk-shell structure NH2-MIL-125 magnetic nanoparticles for the selective extraction of nucleotides

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