Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

Martı́nez, Miguel Ángel; Velázquez, Gonzalo; Cando, Deysi; Núñez-Flores, R.; Borderías, A. Javier; Moreno, Helena M.

doi:10.1016/j.ifset.2017.04.010

Cited by 77 publications

(56 citation statements)

References 50 publications

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“…Observed moisture values are in the range of previously published data which focused on the effect of crab cooking methods. These results also showing that moisture content of white meat is higher than brown (Anacleto et al 2011;Cóndon-Abanto et al 2018;Martínez et al 2017;Maulvault et al 2012). In the case of WHC, the values obtained in the present study were higher than those reported by Martínez et al (2017) for Callinectes sapidus.…”

Section: Effect Of Pasteurisation Temperature On Quality Characteristmentioning

confidence: 59%

“…These results also showing that moisture content of white meat is higher than brown (Anacleto et al 2011;Cóndon-Abanto et al 2018;Martínez et al 2017;Maulvault et al 2012). In the case of WHC, the values obtained in the present study were higher than those reported by Martínez et al (2017) for Callinectes sapidus. From a quality perspective, the objective of cooking crab is to coagulate meat proteins in order to produce specific organoleptic attributes.…”

Section: Effect Of Pasteurisation Temperature On Quality Characteristmentioning

confidence: 59%

“…For the water holding capacity (WHC) determinations, samples (3 g) were wrapped in a plastic mesh and placed in a 50-mL centrifuge tube half-filled with 6-mm diameter glass beads. Samples were centrifuged (Megafuge 1.0 R, Kendro, Germany) for 10 min at 3000×g at room temperature (Martínez et al 2017). WHC was expressed as the percentage of post cook wet, weight moisture using Eq.…”

Section: Moisture Content and Water Holding Capacitymentioning

confidence: 99%

See 2 more Smart Citations

Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

Condón-Abanto

Raso

Arroyo

et al. 2018

Food Bioprocess Technol

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Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation step, results in the most severe impact on product quality. The main objective of this research was to optimise this pasteurisation step using quality index degradation kinetic approach. Preliminary work involved the characterisation of temperature rise in the crab cold-spot during pasteurisation. Equivalent treatments (F 90°C 10°C = 10 min) were defined in order to assess the impact of pasteurisation temperature on different crab quality indexes in both crab meat types, white and brown. Colour degradation of crab white meat was defined as the critical quality parameter to be monitored during thermal pasteurisation. The effect of time and temperature on the kinetics of white meat colour change (ΔE*) were characterised and fitted to an exponential equation. Following this, an industry focus group was used to define white meat colour change vs product quality and defined 'good' (ΔE* ≤ 7), 'acceptable' (7 < ΔE* < 9) and 'unacceptable' (ΔE* ≥ 9) quality. Finally, using the developed equations, optimal pasteurisation conditions were defined and validated. To produce 'good' quality crab, optimal temperatures ranged between 96 and 100°C while temperatures between 104 and 108°C produced 'acceptable' quality in crabs of 400 and 800 g, respectively. Overall, the results show that the equations obtained could be used in a decision support system (DSS) to define heat pasteurisation conditions to optimise the quality of ready-to-eat edible crab.

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Section: Effect Of Pasteurisation Temperature On Quality Characteristmentioning

confidence: 59%

Section: Effect Of Pasteurisation Temperature On Quality Characteristmentioning

confidence: 59%

Section: Moisture Content and Water Holding Capacitymentioning

confidence: 99%

See 1 more Smart Citation

Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

Condón-Abanto

Raso

Arroyo

et al. 2018

Food Bioprocess Technol

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“…The impact of HPP on the water binding properties of meat products is still unclear, with contradictory effects of HPP on water binding properties (reviewed by Hygreeva & Pandey, 2016). However, it is known that HPP has the capacity to change the conformational structure of proteins improving water binding capacity in pressurized samples (Martínez et al., 2017). In this semidried fermented smoked sausage ( Alheira ), no major changes in water holding capacity are expected with pressurization because proteins were previously denaturated by cooking.…”

Section: Resultsmentioning

confidence: 99%

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage

Borges

Cózar

Patarata

et al. 2020

Journal of Food Science

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The processing of traditional poultry-and pork-based semidried fermented smoked sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimental design based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treated with high-pressure processing (HPP) were investigated. HPP application to semidried fermented sausages resulted in color changes, which could be dependent on the ingredients, formulation, and smoking conditions used. Nevertheless, none of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of focus groups assessment. Significant differences were detected for lactic acid bacteria (LAB) counts from 344 MPa and 1,530 s onward, with a marked decrease for the combination of 600 MPa and 960 s (P < 0.05). Coagulase-negative staphylococci showed higher tolerance to the increase in pressure than LAB. HPP induced a microbial reduction on Enterobacteriaceae, molds, and yeasts, minimizing the production of the main biogenic amines. However, the polyamines (spermine and spermidine) increased since their metabolic use by microorganisms did not occur. Given the reduction of the main spoilage microbial indicators with no detectable sensory changes observed with the binomial condition of 600 MPa and 960 s, this was chosen as the optimal combination to be further applied.Practical Application: The results from sensory analysis revealed that any of the HPP treatments applied resulted in detectable changes in sensory properties, as tested in a triangle test and confirmed by the analysis of the focus groups speeches.

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“…Recently, Martínez et al . () studied the effect of HPP (100, 300 and 600 MPa for 5 min at 10 °C) on the quality of crab meat ( Callinectes sapidus ) myofibrillar proteins. Thus, a pressure increase resulted in a decrease in denaturation enthalpy of both myosin and actin, while SDS‐PAGE analysis showed that myofibrillar protein denatured as the pressure level increased.…”

Section: Direct Effect Of Hpp On Chemical Constituents and Nutritionamentioning

confidence: 99%

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

Aubourg¹

2017

Int J of Food Sci Tech

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Among the recent advanced technologies, high-pressure processing (HPP) has emerged as an attractive tool for inactivating microbial populations and endogenous enzymes activity, while retaining the sensory and nutritional properties. This review covers information concerning the research carried out on the changes undergone by the different chemical constituents of aquatic foods as a result of HPP, including modifications produced in nutritional value parameters. Such description includes changes produced just after the HPP as well as those resulting from a combination of HPP and further storage (i.e. refrigerated and frozen storages) or processing (thermal treatment, ready-to-eat products elaboration, etc.) corresponding to common commercial procedures employed nowadays by the food industry. The impact of constituent modifications on the formation of molecules related to quality parameters is also reviewed. Finally, the needs for complementary research on constituent changes by HPP and the possibilities for widening the application of this advanced technology are discussed.

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Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

Cited by 77 publications

References 50 publications

Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

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