Tenderness and histochemistry of muscle tissues from Eriocheir sinensis

Zhang, Long; Wang, Wenli; Zhou, Fang; Zheng, Yao; Wang, Xichang

doi:10.1016/j.fbio.2019.100479

Cited by 17 publications

(6 citation statements)

References 46 publications

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“…The T 2 continuous distribution curves obtained for the meat of raw and processed claws showed the presence of four peaks ( Figure 3 ), each corresponding to a specific water population as described in LF-NMR studies on shrimp and Chinese mitten crab muscle [ 21 , 43 , 44 , 45 ]. More specifically, the peak registered at about 1–10 ms ( T 2b ) may be ascribed to water tightly bound to macromolecules (e.g., lipids or proteins), the component in the range of 20–120 ms ( T 21 ) may be associated with water entrapped or immobilized in the intra-myofibrillar space between the thick and thin muscle filaments, the peak T 22 (120–500 ms) may represent extra-myofibrillar water loosely held between myofibrils, and the peak T 22 ′ (500–1500 ms) may account specifically for the free extra-myofibrillar water located in the space between collagen fibrils in the myofibril lattice.…”

Section: Resultsmentioning

confidence: 99%

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

Lian

Conto

Grippo

et al. 2021

Foods

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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.

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Section: Resultsmentioning

confidence: 99%

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

Lian

Conto

Grippo

et al. 2021

Foods

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“…This indicated that the entrapped water ( T 23 ) was the major component in the crab meat. Study on water distributions in raw muscle from Chinese mitten crab showed that the entrapped water was the highest (approximately 72%), followed by bound water (approximately 6%) and free water (approximately 1%) (Zhang et al., 2020). Comparing the water distribution between the HPP‐shucked and raw crab meat of E. sinensis , it is found that HPP‐shucking can increase the population of entrapped water in the muscle by approximately 20% (here the effects of the freeze are not considered), and the increased entrapped water might explain the high thawing drip loss (Figure 1C) of the shucked meat to some extent.…”

Section: Resultsmentioning

confidence: 99%

“…This result might be related to protein denaturation and oxidation (Figure 2). While the T 23 value declined significantly in the first 3 weeks (p < .05) and then increased to about the initial (Zhang et al, 2020). Comparing the water distribution between the HPP-shucked and raw crab meat of E. sinensis, it is found that HPP-shucking can increase the population of entrapped water in the muscle by approximately 20% (here the effects of the freeze are not considered), and the increased entrapped water might explain the high thawing drip loss (Figure 1c) of the shucked meat to some extent.…”

Section: Lf-nmr Analysismentioning

confidence: 88%

Quality characteristics of shucked crab meat ( Eriocheir sinensis ) processed by high pressure during superchilled storage

et al. 2021

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“…There is also an association between the hardness (i.e., firmness) of crab meat and the level of myofibrillar and collagen protein in crab muscle [45,46]. The proportion of the myofibrillar protein is lower in soft-shell mud crabs (Scylla serrata) than in hard-shell mud crabs [14].…”

Section: Texture Parameters Of Pasteurized Soft-and Hard-shellmentioning

confidence: 99%

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Pathak

Shakila

Jeyasekaran

et al. 2023

Journal of Food Processing and Preservation

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Pasteurized hard-shell blue swimming crabs (Portunus pelagicus) are widely popular in the United States, while soft-shell crabs are rich in minerals and are often discarded as waste or sold at a substantially low price in the market. Pasteurization time-temperature is standardized for soft-shell crabs processed together with hard-shell crabs. This study was undertaken to develop a pasteurization process for soft-shell crabs together with hard-shell crabs. Precooking time and temperature evaluated for soft-shell crabs based on sensorial analysis yield and drip loss indicated that the heat process at 100°C for 5 min gave higher yield (82%) and lower drip loss (14%). Soft-shell crabs were processed together with hard-shell crabs at three different ratios, viz., 30 : 70, 40 : 60, and 50 : 50. The pasteurization process was employed at seven time-temperature combinations, viz., 83-84°C for 150 min and 160 min, 84-85°C for 140 and 150 min, 85-86°C for 130 min and 140 min, and 86-87°C for 120 min. Crabs processed at a 30 : 70 ratio had a higher sensory score (4.95), and pasteurization at 83-84°C for 150 yielded the best quality product. The total process time ( F value) determined by the heat penetration study was 58.25 min. Shelf-life stability studies revealed that TVB-N values were higher in those processed at a 50 : 50 ratio and process temperatures greater than 83-84°C but never exceeded in those processed at a 30 : 70 ratio, the permissible limit. Total aerobic bacteria remained low for 1 to 2 log cfu/g correlating well with sensory analysis. Soft-shell crabs can therefore be processed together with hard-shell crabs at a ratio of 30 : 70 and pasteurized at 83-84°C for 150 min with a shelf-fish of 6 months at 2°C without any loss in quality. The standardized process will enable crab processors to use soft-shell crab meat in addition to hard-shell crab meat, which is currently discarded.

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Tenderness and histochemistry of muscle tissues from Eriocheir sinensis

Cited by 17 publications

References 46 publications

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

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

Quality characteristics of shucked crab meat ( Eriocheir sinensis ) processed by high pressure during superchilled storage

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

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