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

Abstract

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.

Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage

“…Scallops were divided into six groups and put into the UHP equipment (UHP 600 MPa/30L, Baotou Kefa High-Pressure Technology Company, Baotou, China). The parameters were modified based on our previous study ( Chen, Jiao, Yu, et al, 2022 ), set at 100, 200, 300, 400, and 500 MPa, respectively, holding for 5 min. Table S1 showed the detailed parameters of the UHP treatment.…”

Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing

“…The TVB-N content was determined according to Chen, Jiao, Yu, et al (2022). The results were expressed in mg N/100 g of sample.…”

“…The disulfide bond was determined according to Chen, Jiao, Yu, et al (2022). Briefly, 100 μl 4 mg/mL myofibrillary protein solution was mixed with 1 ml buffer (8 M urea, 3 mM EDTA, 1% SDS, 0.1 M Na2SO3, 1% NTSB, 0.2 M Tris-HCl [pH 9.5]).…”

Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

“…Other treatments with HHP reduced the growth of mesophilic and psycrophilic microorganisms (Table 1) to a nondeterminable level. This reduction in bacterial load may be attributed to the breakdown of plasma membrane, protein denaturation, and changes in the cell wall permeability of the bacteria, among other effects (TRUONG et al, 2016;CHEN et al, 2021).…”