Peer-Reviewed Journal Details
Mandatory Fields
Cruz-Romero M.;Smiddy M.;Hill C.;Kerry J.;Kelly A.
2004
June
Journal Innovative Food Science & Emerging Technologies
Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)
Validated
Scopus: 90 ()
Optional Fields
Colour High pressure Oyster Protein denaturation Proximal composition
5
2
161
169
The effects of high pressure (HP) treatment (at 100-800 MPa for 10 min at 20 C) on physicochemical characteristics of depurated oysters were investigated. HP-treated oysters had higher pH and lightness (Hunter L) values than untreated oysters; the magnitude of changes increased with treatment pressure. HP-induced changes in colour generally imparted a cooked, more voluminous and juicy appearance to the raw oyster tissue. After treatment, oyster muscles became detached from their shells, essentially resulting in shucking. As assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), denaturation of oyster adductor muscle proteins occurred as a consequence of HP-treatment. The moisture content of oysters increased while ash and protein contents decreased, relative to untreated oysters, with increasing treatment pressure up to 800 MPa. 2004 Elsevier Ltd. All rights reserved.
1466-8564
10.1016/j.ifset.2004.01.002
Grant Details