Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Abstract

This study investigated the effects of pressure level, holding time, and storage period on the physicochemical properties of chilled abalone. Pressure level and storage period had a significant effect on the qualities of abalone, while the impact of holding time was negligible compared to those of pressure level and storage period. Pressurization at 400_ 500 MPa had the potential advantage to extend shelf-life of abalone to more than 15 days, while quality modifications were noticeably identified. Moderate pressurization (< 200 MPa) had no effect on the shelf-life of abalone. The optimal processing condition was 200 _ 300 MPa at which the shelf-life of abalone could be extended to around 10 days with minimizing quality modification. Although, the mechanisms involved in shelf life extension and quality modification of pressurized abalone were not fully understood, the present study demonstrated the potential application of high pressure in the abalone industry.Keywords: abalone, high pressure, surface response methodology, physicochemical, shelf-life IntroductionAbalone has a long history as a major marine source of consumption in East Asia. In recent years, abalone has become a highly valuable sea product worldwide due to its nutritional advantages. Despite the limited harvest of wild abalone, explosive consumer demand triggered abalone production via farming. It was generally reported that abalone has high lethality and mortality, and the shelf life of chilled abalone muscle is very limited (~3 days), which accounted for the majority of economic damage to abalone farming (Chiou et al., 2002;Braid et al., 2005;Jo et al., 2014). Although, freezing or drying techniques have been adopted to extend the shelf life of abalone, these products manifested quality modifications against chilled products. Strategies regarding how to extend the shelf life of abalone under chilled condition are necessary.Traditionally, freezing and drying have been adopted to preserve abalone for long-term storage. However, these processes also caused textural modifications, which were seen by consumers as lowering product quality. To extend the shelf life of abalone under chilled state, therefore, application of high pressure processing has been recommended. Briones et al. (2010) reported that pressurized abalone at 500 _ 550 MPa extended the shelf life of abalone to longer than 65 days. However, the authors also observed the quality modifications of abalone after high pressure processing (Briones-Lebarca et al., 2012).Based on our previous study (Jo et al., 2014), more than 300 MPa (3 min holding time) was required to achieve the pasteurization effect of chilled abalone, and the shelf-life of abalone could be extended for 10 days via 300 MPa pressurization.Still, protein denaturation was also found the pressurized abalone at higher than 300 MPa. Actually, increasing holding time is an alternate parameter contributing to the shelf-life of abalone in high pressure processing, although the impact of holding time on the shelf life of abalone wa...

Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

“…As mentioned, moderate pressurization mediated structural changes of meat proteins provided improved protein-water interactions as shown by low EM, but the change was not uniform within sample matrix probably due to short holding time (3 min). Although, holding time is an important variable in moderate pressurization, the impact of holding time on the protein structure was lesser than that of pressure level (Lee and Hong, 2016). For that reason, reproducibility of ice nucleation was increased again with further increasing pressure level (>300 MPa).…”

Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

“…There is a wide range of literature available on the use of different processing techniques for tenderising abalone, mostly for Asian abalone species. Several articles focus on the effect of thermal [ 3 , 6 , 7 , 8 ] and high-pressure processing on abalone [ 9 , 10 ]. However, limited studies have been done on Haliotis iris , and these have been mainly focused on the effects of diets [ 11 , 12 ], habitats and physiological and environmental conditions [ 13 ] on the quality of the raw abalone meat.…”