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Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

AuthorsMartínez, M. A.; Velazquez, G.; Cando, Deysi CSIC; Núñez-Flores, R. CSIC; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID
KeywordsYield extraction
Protein denaturation
Blue crab meat
High pressure processing
Issue Date2017
CitationInnovative Food Science and Emerging Technologies 41: 323-329 (2017)
AbstractThe studies about the effect of high pressure processing (HPP) on the myofibrillar proteins of crab meat are scarce in the literature. The aim of this study is to evaluate the effect of high pressure processing (HPP) at 100, 300 and 600 MPa (10 °C/5 min) on the muscular protein fractions of blue crab meat (Callinectes sapidus) and compares the effect of high pressure treatments and the thermal cooking process on the yielding of crab meat. Differential scanning calorimetry analysis of raw crab meat showed two peaks at 48.18 and 76.76 °C corresponding to myosin and actin denaturation. The increasing in the pressure level resulted in a decrease in denaturation enthalpy of both proteins. Data from Fourier transform infrared spectroscopy indicated changes in the secondary protein structures in which a reduction in α-helix and an increase in β-turn were observed as a result of denaturation induced by HPP. Electrophoresis analysis (SDS-PAGE) showed myofibrillar protein denaturation as the pressure level increased. The HPP at 100 and 300 MPa resulted in a significant increase in the yielding of meat extracted when compared to the thermal treatment (90 °C/20 min). Higher sensory scores were obtained in 300 and 600 MPa suggesting higher acceptance. Results suggest the feasibility of applying HPP as an alternative to the thermal treatment to process crab meat.
Identifiersdoi: 10.1016/j.ifset.2017.04.010
issn: 1466-8564
e-issn: 1878-5522
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