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High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds.
Ma, Yuyang; Wang, Runfang; Zhang, Tietao; Xu, Yunsheng; Jiang, Suisui; Zhao, Yuanhui.
Afiliación
  • Ma Y; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
  • Wang R; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
  • Zhang T; College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
  • Xu Y; College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
  • Jiang S; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
  • Zhao Y; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Molecules ; 26(19)2021 Sep 22.
Article en En | MEDLINE | ID: mdl-34641272
High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ostreidae / Compuestos Orgánicos Volátiles / Ácidos Grasos Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ostreidae / Compuestos Orgánicos Volátiles / Ácidos Grasos Límite: Animals Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza