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

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:09Z
Fecha de publicación2020-01-01
ResumenThere 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 degrees C/30 min + 90 degrees 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 alpha-helix structures to beta-sheet and beta-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. Industrial relevance: High pressure processing (HPP) technology has been successfully applied to several seafood products, both for processing and storage. However, in the case of blue crab meat it is important to study the effect of HPP on protein functional properties such as gelling capacity in order to optimize processing parameters for the preparation of high-quality restructured products. This paper reports the development of a HPP process (100, 300 and 600 MPa/5 min 40 degrees C/30 min + 90 degrees C/20 min) prior to thermal gelling for the preparation of crab meat gels. The application of 600 MPa produced considerable protein aggregation of gels, whereas with pressures below 300 MPa protein functionality can be modified to produce crab meat gels with adequate brightness, TPA values and a fresh, high-quality appearance. These results could provide a basis for further pressurization applications in the crab industry to create new seafood product analogues based on this kind of crab meat.es_ES
Doihttps://doi.org/10.1016/j.ifset.2019.102253es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4994
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónInnovative Food Science and Emerging Technologieses_ES
URL relacionadohttps://doi.org/10.1016/j.ifset.2019.102253es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteInnovative Food Science and Emerging Technologies
Palabra claveHigh pressure processinges_ES
Palabra claveBlue crabes_ES
Palabra claveFunctional proteines_ES
Palabra claveGellinges_ES
TítuloEffect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meates_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMartinez-Maldonado, M. A.
AutorVelazquez, G.
AutorRamirez de Leon, Jose Alberto
AutorBorderias, A. J.
AutorMoreno, H. M.
AutorMartinez-Maldonado, M. A.es_ES
AutorVelazquez, G.es_ES
AutorRamirez de Leon, Jose Albertoes_ES
AutorBorderias, A. J.es_ES
AutorMoreno, H. M.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
URL relacionadahttps://doi.org/10.1016/j.ifset.2019.102253
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen59es_ES

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