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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ftpubmed:oai:pubmedcentral.nih.gov:8510164 2023-05-15T15:58:42+02:00 High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds Ma, Yuyang Wang, Runfang Zhang, Tietao Xu, Yunsheng Jiang, Suisui Zhao, Yuanhui 2021-09-22 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510164/ https://doi.org/10.3390/molecules26195731 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510164/ http://dx.doi.org/10.3390/molecules26195731 © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). CC-BY Molecules Article Text 2021 ftpubmed https://doi.org/10.3390/molecules26195731 2021-10-17T00:47:23Z 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 PubMed Central (PMC) Molecules 26 19 5731 |
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Article Ma, Yuyang Wang, Runfang Zhang, Tietao Xu, Yunsheng Jiang, Suisui Zhao, Yuanhui High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds |
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Article |
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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 |
Ma, Yuyang Wang, Runfang Zhang, Tietao Xu, Yunsheng Jiang, Suisui Zhao, Yuanhui |
author_facet |
Ma, Yuyang Wang, Runfang Zhang, Tietao Xu, Yunsheng Jiang, Suisui Zhao, Yuanhui |
author_sort |
Ma, Yuyang |
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 |
publishDate |
2021 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510164/ https://doi.org/10.3390/molecules26195731 |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Molecules |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510164/ http://dx.doi.org/10.3390/molecules26195731 |
op_rights |
© 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
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CC-BY |
op_doi |
https://doi.org/10.3390/molecules26195731 |
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Molecules |
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26 |
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19 |
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5731 |
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1766394469585780736 |