Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat
High-pressure processing (HPP) technology can significantly improve the texture and flavor of <i>Mercenaria mercenaria</i>. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20...
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2024-09-01
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| Series: | Molecules |
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| author | Xingli Xue Di Wang Min Li Yongren Li Yongjun Guo Xiaoqing Ren Chunsheng Li |
| author_facet | Xingli Xue Di Wang Min Li Yongren Li Yongjun Guo Xiaoqing Ren Chunsheng Li |
| author_sort | Xingli Xue |
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| description | High-pressure processing (HPP) technology can significantly improve the texture and flavor of <i>Mercenaria mercenaria</i>. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of <i>M. mercenaria</i>. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (<i>p</i> < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in <i>M. mercenaria</i> due to varying pressures, which explains the differences in texture of <i>M. mercenaria</i>. Different pressure treatments also had an influence on the volatile flavor of <i>M. mercenaria</i>, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to <i>M. mercenaria</i>. |
| format | Article |
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| institution | OA Journals |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-09-01 |
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| spelling | doaj-art-f49b3f56df154d66b00a5d9763864bd92025-08-20T01:55:42ZengMDPI AGMolecules1420-30492024-09-012918446610.3390/molecules29184466Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> MeatXingli Xue0Di Wang1Min Li2Yongren Li3Yongjun Guo4Xiaoqing Ren5Chunsheng Li6National R & D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaNational R & D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, ChinaCollege of Fisheries, Tianjin Agricultural University, Tianjin 300392, ChinaCollege of Fisheries, Tianjin Agricultural University, Tianjin 300392, ChinaNational R & D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaHigh-pressure processing (HPP) technology can significantly improve the texture and flavor of <i>Mercenaria mercenaria</i>. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of <i>M. mercenaria</i>. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (<i>p</i> < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in <i>M. mercenaria</i> due to varying pressures, which explains the differences in texture of <i>M. mercenaria</i>. Different pressure treatments also had an influence on the volatile flavor of <i>M. mercenaria</i>, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to <i>M. mercenaria</i>.https://www.mdpi.com/1420-3049/29/18/4466high-pressure processing<i>Mercenaria mercenaria</i>qualityvolatile flavor compounds |
| spellingShingle | Xingli Xue Di Wang Min Li Yongren Li Yongjun Guo Xiaoqing Ren Chunsheng Li Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat Molecules high-pressure processing <i>Mercenaria mercenaria</i> quality volatile flavor compounds |
| title | Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat |
| title_full | Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat |
| title_fullStr | Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat |
| title_full_unstemmed | Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat |
| title_short | Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat |
| title_sort | effect of high pressure processing treatment on the physicochemical properties and volatile flavor of i mercenaria mercenaria i meat |
| topic | high-pressure processing <i>Mercenaria mercenaria</i> quality volatile flavor compounds |
| url | https://www.mdpi.com/1420-3049/29/18/4466 |
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