School of Bioengineering, Huainan Normal University, Huainan, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
J Food Biochem. 2021 Apr;45(4):e13708. doi: 10.1111/jfbc.13708. Epub 2021 Mar 17.
High-pressure processing (HPP) at 300 MPa for 20 min at 25°C was used for shucking Chinese mitten crab. The shelf-life, quality as well as internal protein changes in HPP-shucked meat were investigated during superchilled storage at -4 C. Upon 3-week storage, the lightness and whiteness of HPP-shucked crab meat start to decline, while no significant changes were observed in the hardness, gumminess, and chewiness. Sensory and microbial evaluation suggested that HPP-shucked crab meat can be generally preserved in an acceptable manner within 3 weeks, although a negative influence on drip loss was found. The loss of entrapped water in crab meat as revealed by low field nuclear magnetic resonance was responsible for the relatively high thawing drip loss. The severe deterioration of meat quality and sensory occurred at 4-week storage probably as a result of exacerbated myofibrillar protein oxidation, denaturation, and crosslinking. PRACTICAL APPLICATIONS: It has been confirmed that HPP shucking can maintain the fresh-state of the crab meat and save energy compared to the conventional treatment, which could meet consumers' demand for minimally processed seafood products. In this work, the shelf-life of HPP-shucked crab meat stored at -4 C was evaluated to be 3 weeks and HPP shucking combined with superchilling can be an effective way to preserve the crab meat. These results can provide basic knowledge for the storage and distribution of HPP-shucked crab meat.
采用 300 MPa、25°C 下 20 min 的高压处理（HPP）对中华绒螯蟹进行去壳处理。研究了超冷储存（-4°C）条件下 HPP 去壳蟹肉的货架期、品质和内部蛋白质变化。在 3 周的储存期间，HPP 去壳蟹肉的亮度和白度开始下降，而硬度、胶粘性和咀嚼性没有明显变化。感官和微生物评估表明，HPP 去壳蟹肉在 3 周内可以以可接受的方式保存，尽管发现对滴水损失有负面影响。低场核磁共振显示，蟹肉中截留水的损失是导致相对较高解冻滴水损失的原因。在 4 周的储存期间，肉质和感官严重恶化可能是由于肌原纤维蛋白氧化、变性和交联加剧所致。实际应用：已经证实，与传统处理相比，HPP 去壳可以保持蟹肉的新鲜状态并节省能源，这可以满足消费者对低加工海鲜产品的需求。本工作评估了在-4°C 下储存的 HPP 去壳蟹肉的货架期为 3 周，HPP 去壳结合超冷处理是保存蟹肉的有效方法。这些结果可为 HPP 去壳蟹肉的储存和配送提供基础知识。
