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Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage |
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| Authors: | Lihang Chen Dexin Jiao Xiaona Yu Chen Zhu Ying Sun Meihong Liu Huimin Liu |
| Affiliation: | 1. College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118 China;2. College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118 China National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin, 130118 China Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Validation (equal);3. College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118 China National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin, 130118 China College of Life Sciences, Jilin Agricultural University, Changchun, Jilin, 130118 China Contribution: Investigation (equal);4. College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118 China National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin, 130118 China Contribution: Investigation (equal);5. College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118 China National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin, 130118 China |
| Abstract: | Scallops are the third largest aquaculture mollusks product, while they are highly perishable during storage. The main purpose of the present study was to evaluate the effect of high pressure processing (HPP) on physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during refrigeration storage. The scallop adductor muscle was treated with different pressures (200, 300, 400 and 500 MPa, 5 min) and iced storage for 28 days. Results showed that HPP delayed microbial growth as pressure increased. HPP (≥400 MPa) resulted in myosin and actin denaturation, increased hardness, whiteness, pH and promoted water migration. However, preliminary sensory analysis showed no significant difference between pressure-treated and control adductor muscles in appearance, odour, texture and overall acceptability after cooking. In addition, pressure-treated adductor muscles (≥300 MPa) remained edible after 28 days of storage. Overall, these results can provide basic knowledge for the storage of pressure-treated scallop meat. |
| Keywords: | Adductor muscle high pressure processing quality scallop storage |