Effect of High Pressure Processing on Sensory and Physical Attributes of Malaysian Shrimps and Mud Crabs
Keywords:
High pressure processing, Shrimp, Mud crab, Quality, SeafoodAbstract
The present study has investigated the application of high pressures (345 MPa for 5 min) in Shrimps (Penaeus Merguiensis) and Mud crabs (Scylla Serrata) samples. High pressure processing (HPP) treatment would appear to be beneficial in providing freshness and cook appearance to the treated products. According to the results, HPP treatments were resulted in semi-cooked appearance of the treated meat, and have improved the meat hardness in both products. Separation of meat from the shell in the HPP processed Mud Crab was much easier than for Shrimps, which show no significant changes in this matter compared with untreated samples.
References
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[3] J. A. Torres and G. Velazquez, "Commercial opportunities and research challenges in the high pressure processing of foods," Journal of Food Engineering, vol. 67, pp. 95-112, 2005.
[4] R. Deliza. "The Effects of Expectation on Sensory Perception and Acceptance." Ph.D. thesis, University of Reading, 1996.
[5] M. H. B. H. Mahmud. "Shrimp seed Production in Malaysia," presented at the Proceedings of the Aquaculture Workshop for SEAFDEC/AQD Training Alumni, Iloilo, Philippines, 1993.
[6] T. Jantakoson, K. Kijroongrojana, and S. Benjakul. "Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein." International Aquatic Research, vol. 4, pp. 1-12, Dec. 2012.
[7] B. Kaur, N. Kaushik, P. S. Rao, and O. P. Chauhan. "Effect of high-pressure processing on physical, biochemical, and microbiological characteristics of black tiger shrimp (penaeus monodon)." Food and Bioprocess Technology, vol. 6, pp. 1390-400, Jun. 2013.
[8] M. E. López-Caballero, M. Pérez-Mateos, J. A. Borderías, and P. Montero. "Extension of the shelf life of prawns (penaeus japonicus) by vacuum packaging and high-pressure treatment." Journal of Food Protection, vol. 63, pp. 1381-8, 2000.
[9] Y. Yagiz, H. G. Kristinsson, M. O. Balaban, B. A. Welt, M. Ralat, and M. R. Marshall. "Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon." Food Chemistry, vol. 116, pp. 828-35, Oct. 2009.
[10] Y. Yagiz, H. Kristinsson, M. Balaban, and M. Marshall. "Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus)." Journal of Food Science, vol. 72, pp. C509-15, 2007.
[11] X. D. Sun and R. A. Holley. "High hydrostatic pressure effects on the texture of meat and meat products." Journal of Food Science, vol. 75, pp. R17-23, 2010.
[12] J. C. Cheftel and J. Culioli. "Effects of high pressure on meat: a review." Meat Science, vol. 46, pp. 211-36, 1997.
[13] K. Yamamoto, Y. Yoshida, J. i. Morita, and T. Yasui. "Morphological and physicochemical changes in the myosin molecules induced by hydrostatic pressure." Journal of Biochemistry, vol. 116, pp. 215-20, Jul. 1994.
[14] A. Sequeira-Munoz, D. Chevalier, A. LeBail, H. S. Ramaswamy, and B. K. Simpson. "Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature." Innovative Food Science & Emerging Technologies, vol. 7, pp. 13-8, 2006.
[15] M. Cruz-Romero, J. Kerry, and A. Kelly. "Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage." Food Control, vol. 19, pp. 1139-47, 2008.
[16] M. Hendrickx, L. Ludikhuyze, I. Van den Broeck, and C. Weemaes. "Effects of high pressure on enzymes related to food quality." Trends in Food Science & Technology, vol. 9, pp. 197-203, 1998.
[17] T. Ohshima, H. Ushio, and C. Koizumi. "High-pressure processing of fish and fish products." Trends in Food Science & Technology, vol. 4, pp. 370-5, 1993.
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Published
2015-10-08
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Elamin, W. M., Endan, J., Yusof, Y.-A., Shamsudin, R., & Ahmedov, A. (2015). Effect of High Pressure Processing on Sensory and Physical Attributes of Malaysian Shrimps and Mud Crabs. American Scientific Research Journal for Engineering, Technology, and Sciences, 14(2), 91–96. Retrieved from https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/1033
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