Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

Abstract

High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value.

Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets

“…HP-treatment confirmed a significant change in the quality indices (microstructure, color, texture, and biochemical indices) of abalone muscle at pressure treatment of 500 MPa/8 min or 550 MPa/3-5 min while compared with raw abalone meat (Briones-Labarca et al, 2012). Conversely, pressurization (100-300 MPa/1-3 min) of fish resulted in a significant toughening to pre-rigor fish meat, while the texture of post-rigor processed fish was not significantly affected (Hughes et al, 2015). The protein structures, in particular, secondary, tertiary, and quaternary have been affected by the pressure treatment.…”

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

“…Studies also explored the advantages of HPP for shelf‐life extension (Gou, Lee, & Ahn, 2010) and inactivation of biogenic amines (Gou, Xu, Choi, Lee, & Ahn, 2010) in seafood. During the last decade, studies have determined the HPP‐induced physicochemical changes in Atlantic salmon muscle (Ojagh, Núñez‐Flores, López‐Caballero, Montero, & Gómez‐Guillén, 2011), herring ( Clupea harengus ), and haddock ( Melanogrammus aeglefinus ) (Karim et al., 2011), horse mackerel ( Trachurus trachurus ) (Pazos, Méndez, Vázquez, & Aubourg, 2015; Torres, Saraiva, Guerra‐Rodríguez, Aubourg, & Vázquez, 2014), sea bass ( Dicentrarchus labrax ) (Teixeira et al., 2014), Atlantic mackerel (Fidalgo, Saraiva, Aubourg, Vázquez, & Torres, 2014; Pazos, Méndez, Fidalgo, et al., 2015), hilsa ( Tenualosa ilisha ) (Chouhan, Kaur, & Rao, 2015), mild‐smoked rainbow trout ( Oncorhynchus mykiss ) and fresh European catfish ( Silurus glanis ) (Mengden, Röhner, Sudhaus, & Klein, 2015), and farm‐raised abalone ( Haliotis rufescens ) (Hughes, Greenberg, Yang, & Skonberg, 2015). Good overviews of the earlier work were prepared by Truong, Buckow, Nguyen, and Stathopoulos (2016) and Oliveira et al.…”

Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens)

“…The rigor status of abalones during processing has recently been reported to impact post-processing texture. Compared to unprocessed controls, the texture of pre-rigor processed (100 MPa and 300 MPa) abalone toughened, while texture of post-rigor processed abalone did not differ from unprocessed controls (Hughes et al, 2015). HPP has only recently been explored for shelf-life extension of abalone, with very high pressures (≥500 MPa) for 5-8 min extending refrigerated shelf-life of abalone to 60-65 days and low pressure (200 MPa) for a short processing time (3 min) extending shelf-life to only 10 days (Briones et al, 2010;Jo et al, 2014).…”

“…The whiteness of abalone meat is positively associated with its value, which can promote trimming or chemical bleaching of the meat to improve color (Oakes and Ponte, 1996;Allen and others 2006;Brown and others 2008). The whitening effect of HPP on fish is well documented (Ohshima et al, 1993;Sequeria-Munoz et al, 2006;Yagiz et al, 2007;Yagiz et al, 2009;Erkan et al, 2010) however has been inconsistent for abalone with two studies reporting L values increased with pressures up to 300 MPa (Hughes et al, 2015) and up to 500 MPa (Jo et al, 2014). Another study reported no effect of pressure on L values at 550 MPa but a decrease at 500 MPa (Briones-Labarca et al, 2012).…”