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Quality characteristics of shucked crab meat ( Eriocheir sinensis ) processed by high pressure during superchilled storage
Author(s) -
Ye Tao,
Chen Xing,
Chen Zhina,
Liu Rui,
Wang Yun,
Lin Lin,
Lu Jianfeng
Publication year - 2021
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13708
Subject(s) - chewiness , pascalization , food science , shelf life , lightness , myofibril , raw meat , flesh , food storage , fishery , sensory analysis , chemistry , biology , high pressure , biochemistry , physics , optics , engineering physics
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 o 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 o 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.