Hughes Brianna H, Greenberg Neil J, Yang Tom C, Skonberg Denise I
Univ. of Maine, School of Food and Agriculture, 5735 Hitchner Hall, Orono, ME, 04469-5735, U.S.A.
J Food Sci. 2015 Jan;80(1):C40-8. doi: 10.1111/1750-3841.12717. Epub 2014 Dec 3.
High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value.
高压处理（HPP）用于提高肉类安全性和延长保质期，根据高压处理过程中的僵直状态，其对品质的影响存在矛盾。在海产品行业，高压处理用于去壳和巴氏杀菌牡蛎，但对鲍鱼的应用评估极少，且高压处理过程中的僵直状态对鲍鱼品质的影响尚未见报道。将养殖的鲍鱼（红鲍）分为12个高压处理组和1个未处理的对照组。处理组在僵直前或僵直后于2个压力（100和300兆帕）和3个处理时间（1、3和5分钟）下进行处理。对照组在僵直后进行分析。从闭壳肌和足部肌肉切取均匀的肉柱进行质地剖面分析、剪切力和颜色分析。取子样本用于肌肉超微结构的扫描电子显微镜观察。质地剖面分析表明，无论肌肉类型、处理时间或压力如何，僵直后处理的鲍鱼比僵直前处理的明显更不紧实且更不易咀嚼（P<0.05）。对于僵直前处理的足部，L值随压力增加至300兆帕时为68.9，僵直后处理的足部为73.8，僵直前处理的闭壳肌为90.9，僵直后处理的闭壳肌为89.0。扫描电子显微镜图像显示处理后的闭壳肌中胶原纤维出现磨损，但未显示压力导致的足部肌原纤维压实。僵直后处理的鲍鱼肉比僵直前处理的更嫩，且僵直后处理的足部肉颜色比僵直前处理的足部肉更浅，这表明在处理鲍鱼之前等待僵直解除可能会提高消费者对品质和市场价值的认知。
