Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

Abstract

BACKGROUND: The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 °C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 °C; boiling water, 3 min) were used as controls.RESULTS: PATP treatments at 100-350 MPa improved manual peelability over the control (P ≤ 0.05), maintaining similar peeling yield, color (L*, a*, b*), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1% lower peeling yield and worse sensory quality (P ≤ 0.05).CONCLUSION: PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step.

Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP)

“…To improve microbial inactivation, it is possible to apply HPP treatments at temperatures higher than 30–40 °C [ 11 , 15 , 17 ]. As a function of the temperature reached, this process is commonly referred to as pressure assisted thermal processing (PATP) or pressure assisted thermal sterilization (PATS) [ 11 , 13 ]. Processing at elevated temperatures damages the oysters, with changes in the quality being more than evident at temperatures higher than 50 °C [ 17 ].…”

“…Sensory quality was assessed by seven trained panelists [ 30 ] with extensive experience in seafood product evaluation, aged between 30 and 40, three women and four men. Trained panels of 5 to 9 members [ 13 , 24 , 27 ] are often used to assess complex product characteristics that are not possible to analyze with consumer panels. Products from the market were used to train the panelists.…”

“…It is an isostatic and adiabatic process that basically consists of pressurizing the food up to 800 MPa for a maximum of several minutes, keeping the temperature low throughout the process (typically < 25 °C), thus avoiding heat-mediated modification of food properties [ 11 ]. This non-thermal technology is used industrially for shucking oysters and other mollusks and crustaceans with minimal impact on sensory quality [ 11 , 12 , 13 , 14 ]. In oysters and other bivalve mollusks, HPP treatments denature their adductor muscle and, unable to contract, the shell opens spontaneously [ 11 ].…”