Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion

Suriya Palamae ¹, Umesh Patil ¹, Watcharapol Suyapoh ²

⁰International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.

Food Chemistry +

|

June 5, 2024

View abstract on PubMed

Summary

High-pressure processing (HP-P) effectively inactivates microbes in blood clams (BC) at 300 MPa. This pressure ensures microbial safety while maintaining desirable texture, with minimal impact on protein and collagen structure.

Area Of Science

Food Science
Microbiology
Biochemistry

Background

Blood clams (BC) are a nutritious seafood source.
Ensuring microbial safety is crucial for BC consumption.
Understanding the effects of processing on BC quality is important.

Purpose Of The Study

To investigate the impact of high-pressure processing (HP-P) on microbial inactivation in BC.
To assess the effects of HP-P on protein oxidation, collagen fiber, and muscle structure of BC.
To determine optimal HP-P conditions for BC treatment.

Main Methods

HP-P was applied to the edible portion (EP) of blood clams at varying pressures.
Microbial counts (aerobic, Vibrio spp., Shewanella algae) were determined.
Protein oxidation markers (carbonyl content, disulfide bonds, surface hydrophobicity) were analyzed.
Muscle structure and collagen fiber integrity were examined.
Textural properties (firmness, toughness) were evaluated.

Main Results

Microbial counts were undetectable at HP-P pressures of ≥300 MPa.
Increased pressure led to higher carbonyl content, disulfide bond content, and surface hydrophobicity.
A protein of ~53 kDa appeared at 100 and 200 MPa.
Elevated pressures caused muscle cell structure abnormalities and collagen fiber disruption.
Firmness and toughness remained comparable to the control at HP-P ≤ 300 MPa.

Conclusions

HP-P at 300 MPa is effective for microbial inactivation in BC.
This pressure level maintains the textural properties of BC.
Minimal disruption to protein oxidation, collagen fiber, and muscle structure occurs at 300 MPa HP-P.

Keywords:

Bivalve High-pressure processing Muscle structure Protein Tegillarca granosa

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