Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Shen, Ying; Xiong, Guangquan; Ling, Jiangang; Hu, Yaqin; Shi, Liu; Qiao, Yu; Yu, Jiangnan; Cui, Yan; Liao, Li; Wu, Wenjin; Li, Xin; Ding, Anzi; Wang, Lan

doi:10.1016/j.lwt.2017.07.062

Cited by 46 publications

(25 citation statements)

References 39 publications

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“…Proteins are susceptible to attack by free radicals and carbonylation is one of the most significant changes in oxidized proteins (Jia, Nirasawa, Ji, Luo, & Liu, ; Zhang, Fang, Hao, & Zhang, ). During high‐pressure processing, myofibrillar protein (the main structural protein constituting approximately 40%–60% of fish muscle proteins) undergoes a range of changes, such as denaturation, degradation, aggregation, and oxidation which results in a wide range of modifications, especially the formation of carbonyl compounds (Arnaud et al, ; Lund & Baron, ; Shao et al, ; Truong et al, ). In this study, we reconfirmed this phenomenon.…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Cui

Xuan

Ling

et al. 2019

Food Science & Nutrition

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Effects of high hydrostatic pressure‐assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca 2+ ‐ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high‐quality thawed fish.

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Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Cui

Xuan

Ling

et al. 2019

Food Science & Nutrition

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“…In 2016, the total cray sh output was about 90 million tons. Cray sh are usually shucked so that they can be sold as ready-made raw meat, which is more acceptable to consumers and meets the needs of the freshwater product industry [2]. However, cray sh are highly susceptible to microbial infection after shucking and they are not easy to preserve [3].…”

Section: Introductionmentioning

confidence: 99%

Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

Liu

Shen

et al. 2019

Journal of Food Quality

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China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.

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“…A sharp increase from 0 mm to 5 mm indicated a large initial break force was needed to pull off the shell from the meat. A rapid decrease can then be seen in the curve with peak steps apparent on the load reduction gradient until the peeling process was com- In previous studies, measuring and evaluating the shelling effect by peeling time, shrimp integrity rate, and yield rate was through manual operation (Cui et al, 2018;Liu, Shen, et al, 2013;Liu, Liu, et al, 2014;Shao et al, 2018;Xu et al, 2019;Yi et al, 2012). However, it is inaccurate to compare the peelability by a skilled or unskilled workforce for shrimps that undergo various treatments as the hand-peeling evaluation depends more on individual experience (Xu et al, 2019;Yi et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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Shrimps are rich in protein, mineral elements, essential amino acids, polyunsaturated fatty acids, and other useful substances, making it a nutritionally balanced protein source (Zhang, Deng, & Wang, 2015). In recent years, shrimp processing industry has grown rapidly and accounted for over 45% of the processed seafood market (Mao, Guo, Sun, & Xue, 2017), and frozen peeled shrimps are one of the main commercial products (Yi et al., 2012). Thus, shelling is crucial for processing. For fresh caught shrimp, the shell is tightly attached to the epidermis by attachment fibers (intracuticular fibers), which is firmly attached to the muscle by extensive interdigitation (Talbot, Clark, & Lawrence, 1972). This tight shell-muscle adhesion makes it difficult to remove the shell (Dang et al., 2018b), which results in low peeling efficiency when shelling by manual or mechanical processing and damaging the integrity of the shrimp meat. Thus, incomplete shelling, low meat yield, decreased sensory quality, and color change are the key factors restricting the efficient industrial processing of shrimp (Dang et al., 2018a; Liu, Liu, Wang & Qin, 2014). Therefore, it is essential to loosen the shell-muscle attachment of shrimp before peeling, which is called pretreatment.

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Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Cited by 46 publications

References 39 publications

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret (Pampus argenteus)

Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

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