There 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.

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 °C/30 min + 90 °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.

中文翻译：

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高压处理的上蓝蟹的热诱导的胶凝能力的效果（蓝蟹）肉

由于该技术促进了贝类的去壳，因此在渔业中越来越多地使用高压加工（HPP）。但是，关于HPP对某些贝类蛋白质功能特性的影响的信息有限。这项研究的目的是评估100、300和600 MPa / 5分钟对热诱导（40°C / 30分钟+ 90°C / 20分钟）蓝蟹（Callinectes sapidus）的胶凝能力的影响） 肉。与对照相比，HPP处理导致蟹肉凝胶的颜色更浅和带红色。600 MPa的HPP诱导了肌球蛋白重链的变性-聚集，形成了高分子聚集体。与其他压力水平相比，在100 MPa的压力下促进了α-螺旋结构向β-折叠和β-转弯的转变。在100 MPa下制备的凝胶中的TPA值高于300或600 MPa下制备的凝胶。然后，低压水平增加了蟹肉的热诱导胶凝能力，通过改变其蛋白质结构改善了质地。

行业相关性

高压加工（HPP）技术已成功应用于多种海鲜产品，包括加工和存储。但是，对于蓝蟹肉，研究HPP对蛋白质功能特性（例如胶凝能力）的影响很重要，以便优化用于制备高质量重组产品的加工参数。本文报道了在热胶凝之前制备蟹肉凝胶的HPP工艺（100、300和600 MPa / 5分钟40°C / 30分钟+ 90°C / 20分钟）的发展。600 MPa的施加可产生大量的凝胶蛋白质聚集，而压力低于300 MPa时，可以对蛋白质官能度进行改性，以生产出具有足够白度，TPA值和新鲜优质外观的蟹肉凝胶。