High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material
2.2. Processing
2.2.1. High-Pressure Treatments
2.2.2. Water Immersion Cooking
2.2.3. Thermal Pasteurization
2.3. Analytical Determinations
2.3.1. Thermal Transition Properties
2.3.2. Processing Yield
2.3.3. Moisture, Protein, and Ash Content
2.3.4. Transverse Relaxation Time (T2)
2.3.5. pH
2.3.6. Total Volatile Basic Nitrogen
2.3.7. Visual Appearance and Color
2.3.8. Fatty Acid Profile
2.3.9. Microbial Inactivation and Microbial Counts
2.3.10. Salt Content
2.4. Statistical Analysis
3. Results and Discussion
3.1. Thermal Transition Properties of Claw Muscle Proteins
3.2. Processing Yield and Moisture, Protein, and Ash Content
3.3. Muscle Water Distribution and Mobility (Transverse Relaxation Time, T2)
3.4. pH and Total Volatile Basic Nitrogen
3.5. Visual Appearance and Color
3.6. Fatty Acid Profile
3.7. Microbial Inactivation and Microbial Counts
3.8. Salt Diffusion into the Claw Meat
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Raw | Cooked | HPP300/2 | HPP300/4 | HPP500/2 | Cooked+P | HPP300/2+P | HPP300/4+P | HPP500/2+P | |
---|---|---|---|---|---|---|---|---|---|
Processing yield (%) | 0.0 | −5.2 ± 1.2 c | 0.9 ± 0.6 a | 1.3 ± 0.9 a | 1.2 ± 1.0 a | −7.7 ± 1.0 d | −1.2 ± 0.4 b | −0.6 ± 0.4 b | −1.4 ± 0.9 b |
Moisture (%) | 76.9 ± 1.6 bcd | 74.7 ± 1.2 de | 78.5 ± 2.1 bc | 79.3 ± 2.0 ab | 81.8 ± 1.8 a | 72.4 ± 1.1 e | 76.2 ± 0.9 cd | 78.6 ± 1.6 bc | 76.5 ± 1.9 cd |
Protein (%) | 18.0 ± 0.7 bc | 18.6 ± 0.6 ab | 16.7 ± 0.6 cd | 16.5 ± 0.7 cd | 15.2 ± 0.7 d | 19.9 ± 1.0 a | 17.9 ± 0.8 bc | 18.3 ± 0.8 b | 16.2 ± 1.2 d |
Ash (%) | 2.26 ± 0.08 cd | 2.64 ± 0.10 ab | 2.05 ± 0.09 de | 2.06 ± 0.06 d | 1.83 ± 0.18 e | 2.74 ± 0.17 a | 2.55 ± 0.10 ab | 2.51 ± 0.09 b | 2.48 ± 0.17 bc |
pH | 6.92 ± 0.04 f | 7.36 ± 0.04 b | 7.01 ± 0.03 e | 7.04 ± 0.02 de | 7.09 ± 0.02 d | 7.46 ± 0.03 a | 7.27 ± 0.03 c | 7.30 ± 0.02 c | 7.41 ± 0.03 ab |
TVB-N (mg N/100 g) | 19.3 ± 1.7 e | 32.1 ± 1.9 d | 18.6 ± 0.5 e | 17.7 ± 1.1 e | 16.3 ± 0.7 e | 52.9 ± 2.9 a | 35.1 ± 2.2 cd | 36.8 ± 2.8 c | 40.7 ± 2.1 b |
Color | |||||||||
L* | n.d. | 76.93 ± 0.48 d | 66.89 ± 2.03 f | 69.62 ± 0.62 e | 77.78 ± 0.59 bcd | 77.36 ± 0.29 cd | 77.97 ± 0.42 bc | 78.42 ± 0.91 b | 82.50 ± 0.91 a |
a* | n.d. | −3.55 ± 0.08 c | −1.30 ± 0.19 a | −1.03 ± 0.18 a | −2.82 ± 0.56 b | −2.78 ± 0.07 b | −2.78 ± 0.22 b | −2.74 ± 0.41 b | −2.71 ± 0.19 b |
b* | n.d. | 6.07 ± 0.37 b | 0.40 ± 1.07 c | −0.48 ± 0.64 d | −2.01 ± 0.91 e | 6.52 ± 0.20 b | 7.48 ± 0.95 a | 6.86 ± 1.11 ab | 6.77 ± 1.09 ab |
ΔE*cooked | n.d. | 0.0 | 11.8 ± 1.8 a | 10.1 ± 0.4 ab | 8.2 ± 0.8 bc | 1.0 ± 0.2 d | 2.0 ± 0.5 d | 1.9 ± 0.6 d | 5.7 ± 0.6 c |
ΔE*cooked+P | n.d. | 1.0 ± 0.1 d | 12.2 ± 1.8 a | 10.6 ± 0.4 ab | 8.6 ± 0.8 b | 0.0 | 1.2 ± 0.6 d | 1.2 ± 0.6 d | 5.2 ± 0.6 c |
T2b | T21 | T22 | T22′ | |||||
---|---|---|---|---|---|---|---|---|
Center (ms) | Area (%) | Center (ms) | Area (%) | Center (ms) | Area (%) | Center (ms) | Area (%) | |
Raw | 2.5 ± 0.4 c | 0.1 ± 0.0 | 37.8 ± 1.9 cd | 37.4 ± 8.0 bc | 195.8 ± 20.2 de | 45.9 ± 10.2 a | 1004.3 ± 132.2 a | 16.7 ± 3.1 b |
Cooked | 5.8 ± 2.2 ab | 0.1 ± 0.0 | 42.5 ± 1.4 bc | 37.1 ± 6.2 bc | 290.8 ± 17.7 c | 21.4 ± 4.8 bcd | 548.4 ± 97.1 c | 42.0 ± 10.2 a |
HPP300/2 | 4.0 ± 0.9 bc | 0.1 ± 0.0 | 46.1 ± 6.1 bc | 79.8 ± 4.8 a | 483.0 ± 61.3 b | 11.7 ± 1.3 de | 863.7 ± 96.8 ab | 14.2 ± 2.2 b |
HPP300/4 | 4.1 ± 0.9 bc | 0.1 ± 0.1 | 45.3 ± 11.3 bc | 81.1 ± 4.8 a | 596.6 ± 102.2 a | 18.8 ± 4.8 cde | ||
HPP500/2 | 7.5 ± 1.6 a | 0.2 ± 0.0 | 72.3 ± 7.8 a | 90.4 ± 1.9 a | 589.0 ± 21.3 a | 9.4 ± 0.9 e | ||
Cooked+P | 2.8 ± 0.3 c | 0.1 ± 0.0 | 35.2 ± 1.2 d | 39.4 ± 6.4 b | 176.7 ± 18.7 e | 29.9 ± 3.7 b | 326.1 ± 54.2 d | 30.6 ± 4.4 ab |
HPP300/2+P | 3.8 ± 0.7 bc | 0.1 ± 0.0 | 45.4 ± 1.3 bc | 29.9 ± 11.1 bc | 232.2 ± 7.8 cde | 23.1 ± 7.3 bc | 800.2 ± 78.9 b | 47.0 ± 17.0 a |
HPP300/4+P | 4.5 ± 0.7 bc | 0.1 ± 0.0 | 48.3 ± 2.0 b | 37.0 ± 8.1 bc | 265.5 ± 14.2 cd | 22.4 ± 4.9 bc | 816.3 ± 146.0 ab | 40.6 ± 11.7 a |
HPP500/2+P | 3.9 ± 0.6 bc | 0.1 ± 0.0 | 47.2 ± 4.0 bc | 26.1 ± 4.6 c | 249.9 ± 13.7 cde | 31.4 ± 4.6 b | 826.7 ± 41.0 b | 42.4 ± 7.2 a |
Fatty Acid | Raw | Cooked | HPP300/2 | HPP300/4 | HPP500/2 | Cooked+P | HPP300/2+P | HPP300/4+P | HPP500/2+P |
---|---|---|---|---|---|---|---|---|---|
16:0 | 12.0 ± 0.9 ab | 12.2 ± 0.8 ab | 11.3 ± 0.7 b | 12.4 ± 0.3 ab | 12.1 ± 0.8 ab | 12.7 ± 0.5 a | 11.6 ± 0.6 ab | 12.4 ± 0.2 ab | 12.2 ± 0.9 ab |
18:0 | 4.3 ± 0.5 ab | 5.4 ± 1.0 a | 4.6 ± 0.2 ab | 4.1 ± 0.4 b | 4.3 ± 0.5 ab | 4.9 ± 1.2 ab | 4.7 ± 0.2 ab | 4.2 ± 0.4 b | 4.4 ± 0.4 ab |
∑ SFA 1 | 18.3 ± 0.7 | 19.2 ± 1.4 | 18.0 ± 0.8 | 18.2 ± 0.8 | 19.0 ± 2.6 | 19.2 ± 0.7 | 18.3 ± 1.1 | 18.3 ± 0.7 | 18.2 ± 1.0 |
16:1 | 9.1 ± 0.9 | 7.2 ± 2.3 | 6.7 ± 2.3 | 7.3 ± 1.1 | 6.8 ± 1.9 | 8.2 ± 2.6 | 6.0 ± 1.5 | 7.2 ± 1.2 | 6.8 ± 2.1 |
18:1n−9c | 18.5 ± 2.7 | 21.2 ± 1.1 | 18.6 ± 3.7 | 18.9 ± 0.6 | 19.7 ± 2.0 | 20.5 ± 0.9 | 17.9 ± 3.8 | 18.8 ± 0.8 | 19.6 ± 1.2 |
18:1n−7 | 7.1 ± 1.1 | 5.5 ± 0.2 | 6.7 ± 1.0 | 6.6 ± 0.2 | 6.6 ± 0.9 | 6.4 ± 1.3 | 6.6 ± 1.0 | 6.5 ± 0.2 | 6.6 ± 1.1 |
∑ MUFA 2 | 36.7 ± 1.7 a | 35.5 ± 2.0 ab | 34.6 ± 0.1 ab | 34.7 ± 1.6 ab | 34.8 ± 1.9 ab | 36.6 ± 3.0 a | 33.0 ± 1.1 b | 34.5 ± 1.9 ab | 34.7 ± 2.4 ab |
20:4n−6 | 4.5 ± 0.7 | 5.3 ± 1.0 | 6.2 ± 1.8 | 6.1 ± 0.6 | 5.8 ± 1.9 | 4.4 ± 0.4 | 5.9 ± 1.7 | 5.9 ± 0.5 | 5.8 ± 1.6 |
∑ (n−6) | 6.0 ± 0.8 | 8.5 ± 0.6 | 8.7 ± 2.3 | 8.2 ± 1.0 | 7.9 ± 3.0 | 6.5 ± 1.8 | 8.4 ± 2.0 | 8.0 ± 0.9 | 7.9 ± 2.6 |
20:5n−3 (EPA) | 27.4 ± 2.1 | 24.3 ± 2.2 | 25.7 ± 1.8 | 25.2 ± 2.3 | 26.9 ± 1.0 | 26.3 ± 2.9 | 26.9 ± 3.0 | 25.7 ± 1.7 | 27.5 ± 1.6 |
22:5n−3 | 1.6 ± 0.9 | 0.7 ± 0.4 | 2.1 ± 1.4 | 1.7 ± 0.5 | 0.9 ± 0.2 | 0.8 ± 0.2 | 2.0 ± 1.1 | 1.5 ± 0.4 | 1.0 ± 0.3 |
22:6n−3 (DHA) | 10.0 ± 1.4 | 11.8 ± 0.6 | 10.8 ± 1.2 | 12.0 ± 2.0 | 10.5 ± 2.5 | 10.6 ± 1.8 | 11.4 ± 1.9 | 11.9 ± 1.8 | 10.7 ± 2.1 |
∑ (n−3) | 39.0 ± 1.6 | 36.9 ± 1.5 | 38.6 ± 1.9 | 38.9 ± 0.8 | 38.3 ± 2.0 | 37.7 ± 1.4 | 40.3 ± 2.3 | 39.1 ± 0.6 | 39.2 ± 0.8 |
∑ PUFA 3 | 45.0 ± 1.7 ab | 45.3 ± 1.6 ab | 47.4 ± 0.7 ab | 47.1 ± 1.6 ab | 46.2 ± 4.1 ab | 44.2 ± 2.4 b | 48.7 ± 0.6 a | 47.1 ± 1.5 ab | 47.1 ± 3.4 ab |
EPA + DHA (mg/g) | 0.92 ± 0.07 d | 1.07 ± 0.10 cd | 1.08 ± 0.17 bcd | 1.31 ± 0.22 abc | 0.94 ± 0.12 d | 1.07 ± 0.07 cd | 1.36 ± 0.21 ab | 1.41 ± 0.20 a | 1.13 ± 0.11 abcd |
∑ (n−3)/∑ (n−6) | 6.6 ± 1.0 | 4.4 ± 0.4 | 4.7 ± 1.6 | 4.8 ± 0.6 | 5.5 ± 2.3 | 6.2 ± 1.7 | 5.0 ± 1.6 | 4.9 ± 0.5 | 5.4 ± 2.0 |
∑ PUFA 3/∑ SFA1 | 2.5 ± 0.1 | 2.4 ± 0.2 | 2.6 ± 0.2 | 2.6 ± 0.2 | 2.5 ± 0.5 | 2.3 ± 0.1 | 2.7 ± 0.2 | 2.6 ± 0.1 | 2.6 ± 0.3 |
PI | 3.1 ± 0.3 | 3.0 ± 0.4 | 3.2 ± 0.2 | 3.0 ± 0.2 | 3.1 ± 0.2 | 2.9 ± 0.2 | 3.3 ± 0.2 | 3.0 ± 0.1 | 3.2 ± 0.3 |
Sea Salt Concentration (w/v) in the Processing Medium | ||
---|---|---|
1% | 5% | |
Raw | 1.10 ± 0.09 * | 1.10 ± 0.09 * |
Cooked | 1.08 ± 0.07 ef* | 1.22 ± 0.06 cd |
HPP300/2 | 1.02 ± 0.07 f* | 1.31 ± 0.08 c |
HPP300/4 | 1.08 ± 0.07 ef* | 1.49 ± 0.07 b |
HPP500/2 | 1.15 ± 0.06 de* | 1.71 ± 0.10 a |
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Lian, F.; De Conto, E.; Del Grippo, V.; Harrison, S.M.; Fagan, J.; Lyng, J.G.; Brunton, N.P. High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods 2021, 10, 955. https://doi.org/10.3390/foods10050955
Lian F, De Conto E, Del Grippo V, Harrison SM, Fagan J, Lyng JG, Brunton NP. High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods. 2021; 10(5):955. https://doi.org/10.3390/foods10050955
Chicago/Turabian StyleLian, Federico, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, and Nigel P. Brunton. 2021. "High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)" Foods 10, no. 5: 955. https://doi.org/10.3390/foods10050955