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

AuthorsMartínez-Maldonado, M. A.; Velazquez, G.; Ramírez de León, José Alberto; Borderías, A. Javier ; Moreno Conde, Helena María
KeywordsHigh pressure processing
Blue crab
Functional protein
Issue Date2020
CitationInnovative Food Science and Emerging Technologies 59: 102253 (2020)
AbstractThere 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. The aim of this study was to evaluate the effect of 100, 300 and 600 MPa/5 min on the gelling capacity of heat-induced (40 °C/30 min + 90 °C/20 min) blue crab (Callinectes sapidus) meat. 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 denaturation-aggregation of myosin heavy chain. Pressurization at 100 MPa promoted the shift of α-helix structures to β-sheet and β-turn 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 heat-induced gelling capacity of crab meat, improving the texture through modification of its protein structure.
Publisher version (URL)https://doi.org/10.1016/j.ifset.2019.102253
Appears in Collections:(ICTAN) Artículos
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