High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

Abstract

High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F9010 = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log10 CFU g−1). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (ΔE* = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.

Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties

“…The fresh gonads' physicochemical composition was in accordance with other authors on sea urchins [5,37,38]. The HPP treatments influenced the protein content during the shelf life, leading to lower values than the control samples according to similar trials on fish and crustaceans [39,40]. However, the decrease in the protein fraction was more significant after treatment at 350 MPa than at 500 MPa.…”

Status and prospects of product processing and sustainable utilization of Chinese mitten crab (Eriocheir sinensis)

“…The level of myofibrils in the periopods muscle is higher than that of the muscle in the carapace, and could be processed at high pressure (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) to denature the cold protein of the muscle, which making the shell and meat easier to separate. This method could obtain higher yields and ensure the stability of polyunsaturated fatty acid content, which cannot be achieved by conventional heat treatment [ 27 ].…”

Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation

“…After sous-vide cooking, the physicochemical changes induced by HPP did not affect consumer acceptance. Lian et al (2021) found that the appearance of pressure-treated crab claw meat (Callinectes sapidus) turned white. However, it was highly similar to the conventionally cooked-pasteurised claw meat after subsequent thermal pasteurisation.…”