The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax

Abstract

High pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or functional point of view, such as fatty acids, α-tocopherol, astaxanthin, and hemocyanin, which constitutes the main objective of the present work. Shrimp cephalothoraxes were HP-processed at 200, 400, or 600 MPa/18 °C/15 min or three consecutive 5 min cycles. It was found that hemocyanin was partially denatured at pressures up to 400 MPa, resulting in lower PPO activity, and it was totally denatured at 600 MPa, although 20% residual PPO activity remained. Astaxanthin, -tocopherol, and total antioxidant activity were stable whichever HP treatment was applied, whereas 600 MPa caused a slight reduction of eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA).Despite this reduction, the -6/ -3 fatty acids ratio was very low (1).

Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta)

“…The Ca 2+ ‐ATPase activity could be significantly reduced by between 0.19 and 1.09 μmolPi/mgprot/h when pressurized by 200 to 400 MPa for 1 to 10 min ( P < 0.05). The results demonstrate that, regardless of the pressure, HHP causes a remarkable amount of enzyme deactivation, which is consistent with other reports on a variety of enzymes (Shook and others ; Huang and others ; Gómez‐Estaca and others ). Gómez‐Estaca and others () found an approximately 25% reduction in PPO activity induced by pressures of 200 and 400 MPa with respect to the nonpressured sample.…”

“…The results demonstrate that, regardless of the pressure, HHP causes a remarkable amount of enzyme deactivation, which is consistent with other reports on a variety of enzymes (Shook and others ; Huang and others ; Gómez‐Estaca and others ). Gómez‐Estaca and others () found an approximately 25% reduction in PPO activity induced by pressures of 200 and 400 MPa with respect to the nonpressured sample. Previously reported results confirmed that pressure significantly impacts the inactivation of lipoxygenase and polygalacturonase ( P < 0.05), and complete loss of activity was observed at pressures less than 800 MPa (Shook and others ).…”

“…For fresh razor clam, its shelf‐life is 8 to 10 d at 0 °C without any preservation techniques (Cao ). The deterioration of its quality during storage is accompanied by a series of physical, chemical, and physiological changes that result in muscle shrinkage, lipid oxidation, protein denaturation, melanin formation, microbial growth, and the formation of toxic substances [for example, trimethylamine nitrogen (TMA‐N)] in the razor clam (Nirmal and Benjakul ; Gómez‐Estaca and others ; Kaur and others 2016). In addition, food pathogen growth in razor clam poses a great risk to human health because the clams are often consumed raw or only partly cooked, especially Vibrio parahaemolyticus , which frequently cause acute gastroenteritis in humans (Kural and Chen ; Ma and Su ; Ye and others ; Ye and others ).…”

“…To date, studies regarding postharvest preservation techniques for seafood have included physical and chemical preservation methods. Physical preservation methods include depuration (Cliver ), freezing (Melody and others ), modified atmosphere packaging (Saez and others ; Hassoun and Karoui ), irradiation (Kang and others , ), mild‐heat treatment (Xie and others ; Ye and others ), dehydration (Cao ), and high pressure (HP) treatment (Long and others ; Gómez‐Estaca and others ; Kaur and others 2016). Chemical preservation technologies include the use of additives including salt treatment (Seo and others ), antimicrobial preservation, and antioxidant preservation (Cao ).…”

“…It has been commercially applied for the processing of oysters and shrimps due to the advantages it offers in terms of improving safety, easily shucking, reducing labor cost, and increasing yield (Kural and Chen ; Ye and others ; Yi and others ). Recently, studies concerning HHP have focused on its effects on microorganism inactivation ( Escherichia coli , Vibrio parahaemolyticus , Vibrio vulnificus , and so on), physicochemical characteristics (proximate composition, color, pH, conductivity, lipid oxidation, and so on), functional compounds, and protein denaturation when used in the processing of shrimps, oysters, squids, hard clam, and other seafood (Ma and Su ; Narwankar and others ; Ye and others , ; Mootian and others ; Yi and others ; Phuvasate and Su ; Gómez‐Estaca and others ; Kaur and others 2016; Yue and others ). However, there was limited research focused on the effect of HHP on the adductor muscle and physical quality of the razor clam (Cao ; Lu and others ).…”