Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat

Abstract

There has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevertheless, there is limited information about the effect of HPP on protein functional properties of some shellfish. In the case of blue crab meat it is important to study the effect of HPP on protein functional properties such as gelling capacity in order to optimize processing parameters for the preparation of high-quality restructured products. This paper reports the development of a HPP process in blue crab (Callinectes sapidus) meat (100, 300 and 600 MPa/ 5 min 40°C/30 min + 90°C/ 20 min) prior to thermal gelling for the preparation of crab meat gels. HPP treatment resulted in crab meat gels with a lighter and reddish colour as compared to the control. HPP at 600 MPa induced the formation of high molecular aggregates from the denaturationaggregation of myosin heavy chain. Pressurization at 100 MPa promoted the shift of αhelix structures to βsheet and βturn as compared with the other pressure levels. TPA values were higher in gels made at 100 MPa than at 300 or 600 MPa. Low pressure levels, then, increased the heatinduced gelling capacity of crab meat, improving the texture through modification of its protein structure. The use of HPP on blue crab for hand-picking of the meat followed by heat-induced gelling of the pressurized meat resulted in high-quality gels. So, these gels could provide a base for new seafood analogues although studies on protein digestibility are required to properly understand the effect of HPP on crab meat and crab meat gels.

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

“…These changes were lessened in salmon treated by HPP (300 MPa for 10 min) at low temperature (i.e., at 5 • C compared to 40 • C) and the use gelatin-lignin film, which resulted in better salmon quality. Similar uses of FT-IR to examine the protein structure of blue crab meat subjected to HPP treatment [125,187], palm ruff treated by HPP [188], and shrimp treated by ultrasound processing [186] have been reported. These studies confirmed that HPP treatment (100, 300, and 600 MPa for 5 min at 10 • C) and ultrasound processing (20-kHz frequency, 400 W for various times at room temperature) resulted in a lower percentage of α-helix and a higher percentage of β-turn secondary structures compared to untreated samples.…”

Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

“…The color parameters ( L , a , and b ) of crayfish meat gels prepared from freeze-thawed crayfish were displayed in Figure 3 D. A freeze-thawing cycle of crayfish prior to gel preparation led to a significant decrease in the L values of the subsequent heat-induced gels ( p < 0.05), compared with CG (untreated crayfish). Previous literature reported that the high value of lightness in gels could be related to protein aggregation, and the increased cross-links promote a compact structure, leading to a greater area of light reflectance [ 32 ]. The decrease in the whiteness of protein gels from mirror carp was due to the freezing-induced denaturation of MPs, and protein denaturation could reduce the free water content in the gel network structure, which decreased the reflection [ 6 ].…”

“…< 0.05), compared with CG (untreated crayfish). Previous literature reported that the high value of lightness in gels could be related to protein aggregation, and the increased crosslinks promote a compact structure, leading to a greater area of light reflectance [32]. The decrease in the whiteness of protein gels from mirror carp was due to the freezing-induced denaturation of MPs, and protein denaturation could reduce the free water content in the gel network structure, which decreased the reflection [6].…”

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

“…These severe conditions contribute to a significant loss in moisture and extraction yield. HPP treatment (100–300 MPa) improved the gelling properties of crab meat proteins and enhanced meat extraction yield compared to the thermal treatment (90°C for 20 min) (Martínez‐Maldonado et al., 2020, 2017). This was attributed to HPP that induced conformational changes, structural transformations, and partial denaturation of myofibrillar proteins, leading to an increase of WHC.…”