Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation
Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab (Portunus pelagicus) were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe. Myosin h...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009581 |
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| author | Khaettareeya Pimsannil Suriya Palamae Xinru Fan Qiancheng Zhao Bin Zhang Soottawat Benjakul |
| author_facet | Khaettareeya Pimsannil Suriya Palamae Xinru Fan Qiancheng Zhao Bin Zhang Soottawat Benjakul |
| author_sort | Khaettareeya Pimsannil |
| collection | DOAJ |
| description | Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab (Portunus pelagicus) were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe. Myosin heavy chain and actin constituted as key proteins in meat, but the protein pattern of roe was completely different. Glutamic acid/glutamine were dominant in lump meat, while leucine was prevalent in roe. Meats were fibrous, while roe had a granular structure. Moraxellaceae were dominant in both samples and roe had higher microbial diversity than lump meat. When chitooligosaccharide-catechin (COSC) conjugate and high-pressure processing (HPP) were applied for both lump meat and roe, COSC conjugate (200 ppm) reduced Vibrio spp., and HPP at 500 MPa eliminated all detectable bacteria in both samples. Developed method was promising for enhancing food safety and maintaining quality of precooked crab products. |
| format | Article |
| id | doaj-art-e49ccfa8025b42f295912ccd78517303 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e49ccfa8025b42f295912ccd785173032025-02-12T05:31:51ZengElsevierFood Chemistry: X2590-15752025-01-0125102070Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivationKhaettareeya Pimsannil0Suriya Palamae1Xinru Fan2Qiancheng Zhao3Bin Zhang4Soottawat Benjakul5International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandCollege of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Department of Food and Nutrition, Kyung Hee University, Seoul, 02447, Republic of Korea; Corresponding author at: International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab (Portunus pelagicus) were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe. Myosin heavy chain and actin constituted as key proteins in meat, but the protein pattern of roe was completely different. Glutamic acid/glutamine were dominant in lump meat, while leucine was prevalent in roe. Meats were fibrous, while roe had a granular structure. Moraxellaceae were dominant in both samples and roe had higher microbial diversity than lump meat. When chitooligosaccharide-catechin (COSC) conjugate and high-pressure processing (HPP) were applied for both lump meat and roe, COSC conjugate (200 ppm) reduced Vibrio spp., and HPP at 500 MPa eliminated all detectable bacteria in both samples. Developed method was promising for enhancing food safety and maintaining quality of precooked crab products.http://www.sciencedirect.com/science/article/pii/S2590157524009581Portunus pelagicusPolyphenol conjugateNon-thermal processingPrecooked productMeatRoe |
| spellingShingle | Khaettareeya Pimsannil Suriya Palamae Xinru Fan Qiancheng Zhao Bin Zhang Soottawat Benjakul Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation Food Chemistry: X Portunus pelagicus Polyphenol conjugate Non-thermal processing Precooked product Meat Roe |
| title | Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation |
| title_full | Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation |
| title_fullStr | Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation |
| title_full_unstemmed | Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation |
| title_short | Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation |
| title_sort | edible portions of precooked blue swimming crab chemical composition and effect of chitooligosaccharide conjugate and high pressure processing on microbial inactivation |
| topic | Portunus pelagicus Polyphenol conjugate Non-thermal processing Precooked product Meat Roe |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009581 |
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