High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds
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...
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Online Access: | https://doi.org/10.3390/molecules26195731 https://doaj.org/article/cd6e8b7aa9c74e09a1fead36d7b8b4e0 |
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ftdoajarticles:oai:doaj.org/article:cd6e8b7aa9c74e09a1fead36d7b8b4e0 2023-05-15T15:58:45+02:00 High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds Yuyang Ma Runfang Wang Tietao Zhang Yunsheng Xu Suisui Jiang Yuanhui Zhao 2021-09-01T00:00:00Z https://doi.org/10.3390/molecules26195731 https://doaj.org/article/cd6e8b7aa9c74e09a1fead36d7b8b4e0 EN eng MDPI AG https://www.mdpi.com/1420-3049/26/19/5731 https://doaj.org/toc/1420-3049 doi:10.3390/molecules26195731 1420-3049 https://doaj.org/article/cd6e8b7aa9c74e09a1fead36d7b8b4e0 Molecules, Vol 26, Iss 5731, p 5731 (2021) oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality Organic chemistry QD241-441 article 2021 ftdoajarticles https://doi.org/10.3390/molecules26195731 2022-12-31T05:54:33Z 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. Article in Journal/Newspaper Crassostrea gigas Directory of Open Access Journals: DOAJ Articles Molecules 26 19 5731 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality Organic chemistry QD241-441 |
spellingShingle |
oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality Organic chemistry QD241-441 Yuyang Ma Runfang Wang Tietao Zhang Yunsheng Xu Suisui Jiang Yuanhui Zhao High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
topic_facet |
oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality Organic chemistry QD241-441 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Yuyang Ma Runfang Wang Tietao Zhang Yunsheng Xu Suisui Jiang Yuanhui Zhao |
author_facet |
Yuyang Ma Runfang Wang Tietao Zhang Yunsheng Xu Suisui Jiang Yuanhui Zhao |
author_sort |
Yuyang Ma |
title |
High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
title_short |
High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
title_full |
High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
title_fullStr |
High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
title_full_unstemmed |
High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
title_sort |
high hydrostatic pressure treatment of oysters ( crassostrea gigas )—impact on physicochemical properties, texture parameters, and volatile flavor compounds |
publisher |
MDPI AG |
publishDate |
2021 |
url |
https://doi.org/10.3390/molecules26195731 https://doaj.org/article/cd6e8b7aa9c74e09a1fead36d7b8b4e0 |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Molecules, Vol 26, Iss 5731, p 5731 (2021) |
op_relation |
https://www.mdpi.com/1420-3049/26/19/5731 https://doaj.org/toc/1420-3049 doi:10.3390/molecules26195731 1420-3049 https://doaj.org/article/cd6e8b7aa9c74e09a1fead36d7b8b4e0 |
op_doi |
https://doi.org/10.3390/molecules26195731 |
container_title |
Molecules |
container_volume |
26 |
container_issue |
19 |
container_start_page |
5731 |
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1766394526143873024 |