High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>)
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (<i>Cancer pagurus</i>). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4...
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doaj-ad7fdbf032534ae29602f78d4e489e592021-04-27T23:02:29ZengMDPI AGFoods2304-81582021-04-011095595510.3390/foods10050955High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>)Federico Lian0Enrico De Conto1Vincenzo Del Grippo2Sabine M. Harrison3John Fagan4James G. Lyng5Nigel P. Brunton6UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandDepartment of Agricultural, Food, Environmental and Animal Sciences, University of Udine, I-33100 Udine, ItalyUCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandUCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandIrish Sea Fisheries Board (Bord Iascaigh Mhara, BIM), Dún Laoghaire, A96 E5A0 Co. Dublin, IrelandUCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandUCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, IrelandHigh-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (<i>Cancer pagurus</i>). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (<i>F</i><sub>90</sub><sup>10</sup> = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (<i>p</i> < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log<sub>10</sub> CFU g<sup>−1</sup>). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (Δ<i>E*</i> = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab.https://www.mdpi.com/2304-8158/10/5/955HPPedible crab meatbrown crabclaw musclequality attributeslow-field relaxometry |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Federico Lian Enrico De Conto Vincenzo Del Grippo Sabine M. Harrison John Fagan James G. Lyng Nigel P. Brunton |
spellingShingle |
Federico Lian Enrico De Conto Vincenzo Del Grippo Sabine M. Harrison John Fagan James G. Lyng Nigel P. Brunton High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) Foods HPP edible crab meat brown crab claw muscle quality attributes low-field relaxometry |
author_facet |
Federico Lian Enrico De Conto Vincenzo Del Grippo Sabine M. Harrison John Fagan James G. Lyng Nigel P. Brunton |
author_sort |
Federico Lian |
title |
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) |
title_short |
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) |
title_full |
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) |
title_fullStr |
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) |
title_full_unstemmed |
High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (<i>Cancer pagurus</i>) |
title_sort |
high-pressure processing for the production of added-value claw meat from edible crab (<i>cancer pagurus</i>) |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-04-01 |
description |
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (<i>Cancer pagurus</i>). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 °C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (<i>F</i><sub>90</sub><sup>10</sup> = 10). Satisfactory meat detachment from the shell was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked–pasteurized counterparts, pressurized claws showed significantly higher yield (<i>p</i> < 0.05), which was possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with lower volatile nitrogen levels. The polyunsaturated fatty acids content was unaffected, whereas the inactivation of total viable psychrotrophic and mesophilic bacteria increased with treatment pressure and time (1.1–1.9 log<sub>10</sub> CFU g<sup>−1</sup>). Notably, pressurization at 300 MPa for 4 min resulted in meat with no discolorations and, after pasteurization, with high color similarity (Δ<i>E*</i> = 1.2–1.9) to conventionally thermally processed samples. Following further investigations into eating quality and microbiological stability, these HPP conditions could be exploited for producing uncooked ready-to-heat or pasteurized ready-to-eat claw meat products from edible crab. |
topic |
HPP edible crab meat brown crab claw muscle quality attributes low-field relaxometry |
url |
https://www.mdpi.com/2304-8158/10/5/955 |
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