Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

Innovative Food Science & Emerging Technologies - Tập 41 - Trang 323-329 - 2017
M.A. Martínez1, G. Velazquez1, D. Cando2, R. Núñez-Flores2, A.J. Borderías2, H.M. Moreno2
1Instituto Politécnico Nacional, CICATA unidad, Querétaro, Cerro Blanco 141, Colinas del Cimatario, 76090, Santiago de Querétaro, Mexico
2Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Nováis 10, 28040 Madrid, Spain

Tài liệu tham khảo

Alpas, 2012, Shelf-life extension and safety concerns about haddock (Merlangius euxinus) under high hydrostatic pressure, Journal of Food Safety, 32, 517, 10.1111/jfs.12015 AOAC, 2000, 5 Ayensa, 2002, Influence of some protease inhibitors on gelation of squid muscle, Journal of Food Science, 67, 1636, 10.1111/j.1365-2621.2002.tb08697.x Barrento, 2010, Chemical composition, cholesterol, fatty acid and amino acid in two populations of brown crab Cancer pagurus: Ecological and human health implications, Journal of Food Composition and Analysis, 23, 716, 10.1016/j.jfca.2010.03.019 Benjakul, 2009, Comparative study on chemical composition, thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs, Food Chemistry, 112, 627, 10.1016/j.foodchem.2008.06.019 Cando, 2014, Effect of high pressure and/or temperature over gelation of isolated hake myofibrils, Food and Bioprocess Technology, 7, 3107, 10.1007/s11947-014-1279-9 Cao, 2012, The mechanism of high pressure-induced gels of rabbit myosin, Innovative Food Science & Emerging Technologies, 16, 41, 10.1016/j.ifset.2012.04.005 Chapleau, 2004, Effect of high-pressure processing on myofibrillar protein structure, Journal of the Science of Food and Agriculture, 84, 66, 10.1002/jsfa.1613 Chen, 2007, Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis), Food Chemistry, 103, 1343, 10.1016/j.foodchem.2006.10.047 Chouhan, 2015, Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage, Innovative Food Science & Emerging Technologies, 29, 151, 10.1016/j.ifset.2015.03.016 Christensen, 2017, Quality changes in high pressure processed cod, salmon mackerel during storage, Food Control, 72, 90, 10.1016/j.foodcont.2016.07.037 Cruz-Romero, 2004, Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas), Innovative Food Science & Emerging Technologies, 5, 10.1016/j.ifset.2004.01.002 Dill, 1990, Dominant forces in protein folding, Biochemistry, 29, 7133, 10.1021/bi00483a001 Dima, 2012, Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs, Journal of Food Engineering, 113, 623, 10.1016/j.jfoodeng.2012.07.007 Erkan, 2011, The effect of different high pressure conditions on the quality and shelf life of cold smoked fish, Innovative Food Science & Emerging Technologies, 12, 104, 10.1016/j.ifset.2010.12.004 FAO, 2016 Galazka, 1996, Changes in protein-protein and protein-polysaccharide interactions induced by high pressure, Food Chemistry, 57, 393, 10.1016/0308-8146(95)00239-1 Gökoolu, 2003, Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya, Food Chemistry, 80, 495, 10.1016/S0308-8146(02)00318-7 Grossi, 2015, The effect of high pressure on the functional properties of pork myofibrillar proteins, Food Chemistry, 196, 1005, 10.1016/j.foodchem.2015.10.062 Hong, 1993, Devolopment of a prediction computer model for blue crab meat yield based on processing and biological variables, Journal of Aquatic Food Product Technology, 1, 109, 10.1300/J030v01n03_08 Huang, 2014, Responses of microorganisms to high hydrostatic pressure processing, Food Control, 40, 250, 10.1016/j.foodcont.2013.12.007 Huppertz, 2004, High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: A possible mechanism, Journal of Dairy Research, 71, 489, 10.1017/S0022029904000500 Hurtado, 2000, Extension of shelf life of chilled hake (Merluccius capensis) by high pressure, Food Science and Technology International, 6, 243, 10.1177/108201320000600307 Hurtado, 2001, Chilled storage of pressurized octopus (Octopus vulgaris) muscle, Journal of Food Science, 66, 400, 10.1111/j.1365-2621.2001.tb16117.x Karthikeyan, 2006, Effect of water washing on the functional and rheological properties of proteins from threadfin bream (Nemipterus japonicus) meat, International Journal of Food Science and Technology, 41, 1002, 10.1111/j.1365-2621.2006.01122.x Kato, 1989, New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state, Journal of Agricultural and Food Chemistry, 37, 433, 10.1021/jf00086a036 Kong, 2008, Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure, LWT-Food Science and Technology, 41, 1210, 10.1016/j.lwt.2007.07.020 Krimm, 1986, Vibrational spectroscopy and conformational peptides, polypeptides, and proteins, Advances in Protein Chemistry, 38, 181, 10.1016/S0065-3233(08)60528-8 Küçükgülmez, 2006, Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas, International Journal of Food Science and Technology, 41, 1023, 10.1111/j.1365-2621.2006.01159.x Laemmli, 1970, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227, 680, 10.1038/227680a0 Lee, 2007, Differences in properties of myofibrillar proteins from bovine semitendinosus muscle after hydrostatic pressure or heat treatment, Journal of the Science of Food and Agriculture, 87, 40, 10.1002/jsfa.2656 Lopez, 1981, Essential elements in raw, boiled, steamed and pasteurized crab meat, Journal of Science Food, 46, 1128, 10.1111/j.1365-2621.1981.tb03007.x Lopez-Caballero, 2000, Oyster preservation by high-pressure treatment, Journal of Food Protection, 63, 196, 10.4315/0362-028X-63.2.196 Lullien-Pellerin, 2002, High-pressure as a tool to study some proteins' properties: Conformational modification, activity and oligometric dissociation, Innovative Food Science & Emerging Technologies, 3, 209, 10.1016/S1466-8564(02)00045-0 Ma, 2011, Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization on beef muscle, International Journal of Molecular Sciences, 12, 3034, 10.3390/ijms12053034 Messens, 1997, The use of high pressure to modify the functionality of food proteins, Trends in Food Science and Technology, 8, 107, 10.1016/S0924-2244(97)01015-7 Murchie, 2005, High pressure processing of shellfish: A review of microbiological and other quality aspects, Innovative Food Science & Emerging Technologies, 6, 257, 10.1016/j.ifset.2005.04.001 Niamnuy, 2008, Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution, Food Chemistry, 108, 165, 10.1016/j.foodchem.2007.10.058 Paolisso, 2007, Taste the traditions: Crabs, crab cakes, and the Chesapeake Bay blue crab fishery, American Anthropologist, 109, 654, 10.1525/aa.2007.109.4.654 Perez-Mateos, 1997, Rheological and biochemical characteristics of high-pressure- and heat-induced gels from blue whiting (Micromesistius poutassou) muscle proteins, Journal of Agricultural and Food Chemistry, 45, 44, 10.1021/jf960185m Peryam, 1957, Hedonic scale method of measuring food preferences, Food Technology, 11, 9 Ramírez, 2011, Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review, Food Hydrocolloids, 25, 1842, 10.1016/j.foodhyd.2011.05.009 Ramirez-Suarez, 2006, Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle, Innovative Food Science & Emerging Technologies, 7, 19, 10.1016/j.ifset.2005.08.004 Reyes, 2015, Effect of high hydrostatic pressure (HHP) treatments on microbiological shel-life on chilled Chilen Jack mackerel (Trachurus murphyi), Innovative Food Science & Emerging Technologies, 29, 107, 10.1016/j.ifset.2015.01.010 Saguer, 2012, Heat-induced denaturation/aggregation of porcine plasma and its fractions studied by FTIR spectroscopy, Food Hydrocolloids, 27, 208, 10.1016/j.foodhyd.2011.06.012 Senturk, 2013, Effect of high hydrostatic pressure treatment (HHPT) on quality and shelf life of atlantic mackerel (Scomber scombrus), Food and Bioprocess Technology, 6, 2306, 10.1007/s11947-012-0943-1 Silva, 2001, Pressure provides new insights into protein folding, dynamics and structure, Trends in Biochemical Sciences, 26, 612, 10.1016/S0968-0004(01)01949-1 Teixeira, 2014, Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time, Innovative Food Science & Emerging Technologies, 22, 31, 10.1016/j.ifset.2013.12.005 Tornberg, 2005, Effects of heat on meat proteins - Implications on structure and quality of meat products, Meat Science, 70, 493, 10.1016/j.meatsci.2004.11.021 Torres, 2005, Commercial opportunities and research challenges in the high pressure processing of foods, Journal of Food Engineering, 67, 95, 10.1016/j.jfoodeng.2004.05.066 Uresti, 2004, Effect of high-pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias), Journal of the Science of Food and Agriculture, 84, 1741, 10.1002/jsfa.1876 Uresti, 2005, Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins, Food Hydrocolloids, 19, 964, 10.1016/j.foodhyd.2004.12.006 Ward, 1983, Processing technologies and their effects on microbiological properties, thermal processing efficiency, and yield of blue crab, Marine Fisheries Review, 45, 7 Yi, 2013, Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle, Innovative Food Science & Emerging Technologies, 18, 57, 10.1016/j.ifset.2013.02.010