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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ftmdpi:oai:mdpi.com:/1420-3049/26/19/5731/ 2023-08-20T04:06:04+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 agris 2021-09-22 application/pdf https://doi.org/10.3390/molecules26195731 EN eng Multidisciplinary Digital Publishing Institute Food Chemistry https://dx.doi.org/10.3390/molecules26195731 https://creativecommons.org/licenses/by/4.0/ Molecules; Volume 26; Issue 19; Pages: 5731 oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality Text 2021 ftmdpi https://doi.org/10.3390/molecules26195731 2023-08-01T02:45:37Z 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. Text Crassostrea gigas MDPI Open Access Publishing Molecules 26 19 5731 |
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MDPI Open Access Publishing |
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ftmdpi |
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English |
topic |
oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality |
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oyster high hydrostatic pressure treatment fatty acid composition texture parameters volatile flavor edible quality 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 |
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 |
Text |
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 |
Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
url |
https://doi.org/10.3390/molecules26195731 |
op_coverage |
agris |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Molecules; Volume 26; Issue 19; Pages: 5731 |
op_relation |
Food Chemistry https://dx.doi.org/10.3390/molecules26195731 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
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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1774716982920216576 |