Quality characteristics of shucked crab meat ( Eriocheir sinensis ) processed by high pressure during superchilled storage

2021 ◽  
Author(s):  
Tao Ye ◽  
Xing Chen ◽  
Zhina Chen ◽  
Rui Liu ◽  
Yun Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Eriocheir Sinensis ◽  
Quality Characteristics ◽  
Crab Meat

Quality changes in high pressure processed tan mutton during storage

2020 ◽  
pp. 108201322097078
Author(s):  
Dongdong Li ◽  
Yaling Peng ◽  
Yingmei Tao ◽  
Dunhua Liu ◽  
Haihong Zhang
Keyword(s):  
High Pressure ◽  
Troponin T ◽  
Quality Characteristics ◽  
Structural Proteins ◽  
Stress Relaxation Test ◽  
Test Application ◽  
Sds Page ◽  
Textural Changes ◽  
Induced Changes ◽  
Water Holding

The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stress relaxation test. Application of 500 MPa high pressure significantly increased the elasticity and stiffness of meat after 7 days of storage ( P < 0.05), accompanied by a lighter and less red appearance and markedly enhanced centrifugal loss during storage campared to untreated ( P < 0.05). High pressure treatment at 200 MPa also substantially increased the lightness of samples throughout storage ( P < 0.05), and showed a significant increase in stiffness at the end of storage ( P < 0.05). Immunoblotting and electrophoresis (SDS-PAGE) analysis of key structural proteins revealed that myosin heavy chain denaturation began at 200 MPa, while actin denaturation occurred at 500 MPa. Troponin-T was continuously degraded in different treatments as storage progressed, and 200 MPa treatment and untreated represented similar degradation patterns, while 500 MPa treatment displayed more intense intact troponin-T at 38 kDa degradation. Results suggest that HP induced changes in cytoskeleton proteins, thereby affecting texture, water holding properties and lightness.

Quality Characteristics of Fresh Blue Crab Meat Held at 0 and 4°C in Tamper-Evident Containers

1996 ◽  
Vol 59 (3) ◽  
pp. 299-305 ◽  
Author(s):  
KEITH W. GATES ◽  
YAO-WEN HUANG ◽  
AMANDA H. PARKER ◽  
DAVID P. GREEN
Keyword(s):  
North Carolina ◽  
Shelf Life ◽  
Blue Crab ◽  
Clostridium Botulinum ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Toxin Production ◽  
Quality Characteristics ◽  
Industry Standard ◽  
Crab Meat

There has been a regulatory movement toward the required use of tamper-evident containers for fresh blue crab meat. North Carolina passed tamper-evident regulations in 1993. Blue crab processors had little information on possible changes in head-space gases, microbial growth, chemical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes in fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4°C. “Special” blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethylene cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged in industry standard copolymer polyethylene cups maintained higher oxygen levels than meat stored in tamper-evident containers. No consistent differences in quality or shelf life were detected among the containers. Market shelf life was limited to 6 days for meat held at 4°C and 15 days for meat held at 0°C. Sensory quality deteriorated 6 days earlier for crab meat held at 4°C than meat held at 0°C. Collateral work showed that toxin production by Clostridium botulinum neither occurred following 18 days of storage at 4°C nor after 15 days of storage at 10°C. Definite spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use the new tamper-evident packaging, which has little or no effect on product quality or shelf life. Processors may choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as the deciding criteria.

Effect of High Pressure Processing on Quality Characteristics of Grass-Fed Cow’s Milk

2015 ◽  
Vol 26 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Chan-Muk Lim ◽  
◽  
Tae-Woo Joo ◽  
Sung-Hyun Hong ◽  
Sun-Young Park ◽  
...  
Keyword(s):  
High Pressure ◽  
Quality Characteristics ◽  
High Pressure Processing ◽  
Cow’S Milk ◽  
Cow's Milk
Sign in / Sign up

Export Citation Format

Share Document