The effect of high-pressure processing on quality of seafood meat- a review

Authors

  • Patel Shivangi Bharatbhai
  • Shyni K

DOI:

https://doi.org/10.34117/bjdv10n2-035

Keywords:

high hydrostatic pressure technology, meat quality, protein denaturation, protein oxidation, lipid oxidation, meat discoloration and hardness

Abstract

High-pressure (HP) technology is useful for preserving food. When it applied to fish and shellfish, high-pressure (HP) treatment could result in several kinds of benefits since it would affect the extension of the shelf life of this extremely perishable seafood product. In contrast, under extreme conditions, changes in the meat's appearance, texture, and chemical composition can be observed in fish. The most significant modifications took place between 200 and 300 MPa, causing proteins to either partially or completely denature. These changes in turn affected the pH, hardness, whitening, water-holding capacity, the beginning of lipid and protein oxidation, and an increase in hardness. The brief overview of HP technology and its main impact on fish meat quality were reviewed in this paper by considering the targeted constituents and underlying mechanisms.

References

Hite BH (1899) The effects of pressure in the preservation ofmilk. Bull West Virginia Univ Agric Exp Stn 58:15–35

Lougovois,V.P.,&Kyrana,V.R.(2005).Freshnessqualityandspoilageofchill-stored fish. InA. P. Riley (Ed.), Foodpolicy, control andresearch(pp. 35e86).Nova SciencePublishing.

Ma,H. J.,Ledward,D.A.,Zamri,A. I.,Frazier,R.A.,&Zhou,G.H. (2007).Effectsof highpressure/thermaltreatmentonlipidoxidationinbeefandchickenmuscle. FoodChemistry,104(4),1575e1579. http://doi.org/10.1016/j.foodchem.2007.03. 006.

Rawson,A.,Patras,A.,Tiwari,B.K.,Noci,F.,Koutchma,T.,&Brunton,N.(2011).Effect ofthermalandnonthermalprocessingtechnologiesonthebioactivecontentof exoticfruitsandtheirproducts:Reviewofrecentadvances.

FoodResearchInternational,44(7),1875e1887.http://doi.org/10.1016/j.foodres.2011.02.053.

Huang,H.W.,Lung,H.M.,Yang,B.B.,&Wang,C.(2014).Responsesofmicroorganismstohighhydrostaticpressureprocessing.FoodControl,40(31),250e259. http://doi.org/10.1016/j.foodcont.2013.12.007.

Karim, P. A. (2011). High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables (Doctoral dissertation, Kansas State University).

Howson, G. (2009). High pressure processing for food safety, extended shelf life and all-natural. Avure Technologies.

Sharma, R. (2011). Market trends in high pressure processing (HPP) food. The University of Queensland: Queensland, Australia.

Ramirez-Suarez, Michael T. Morrissey (2006),Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle, Innovative Food Science & Emerging Technologies,7,19-27,Elsevier Ltd.

Daher D, Le Gourrierec S, Pérez-Lamela C. Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages. Agriculture. 2017; 7(9):72. https://doi.org/10.3390/agriculture7090072

Kadam, P. S., Jadhav, B. A., Salve, R. V., & Machewad, G. M. (2012). Review on the high pressure technology (HPT) for food preservation. Journal of Food Processing and Technology, 3(1).

Truong, B. Q., Buckow, R., Stathopoulos, C. E., & Nguyen, M. H. (2015). Advances in high-pressure processing of fish muscles. Food Engineering Reviews, 7(2), 109- 129. http://doi.org/10.1007/s12393-014-9084-9.

Silva, J. L., Foguel, D., & Royer, C. A. (2001). Pressure provides new insights into protein folding, dynamics and structure. Trends in Biochemical Sciences, 26(10), 612 - 618. http://dx.doi.org/10.1016/S0968-0004(01)01949-1.

Messens, W., Van Camp, J., & Huyghebaert, A. (1997). The use of high pressure to modify the functionality of food proteins. Trends in Food Science and Technology, 8(4), 107-112. http://dx.doi.org/10.1016/S0924-2244(97)01015-7.

Lullien-Pellerin, V., & Balny, C. (2002). High-Pressure as a tool to study some proteins' properties:conformational modifications, activity and oligomeric dissociation. Innovative Food Science and Emerging Technologies, 3, 209e221. http:// dx.doi.org/10.1016/S1466-8564(02)00045-0.

Hedges, N. D., & Goodband, R. M. (2003). The influence of high hydrostatic pressure on the water holding capacity of fish muscle. In Innovative handling and processing(Ed.), 11-14 first joint trans-atlantic fisheries technology conference – TAFT 2003 33rd WEFTA and 48th AFTC meetings (pp. 48-50) (Reykjavik - Iceland).

Lakshmanan, R., Patterson, M. F., & Piggott, J. R. (2005). Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage. Food Chemistry, 90(4), 541-548. http://doi.org/10.1016/j.foodchem.2004.05.015.

Lee, E., Kim, Y., Lee, N., Hong, S., & Yamamoto, K. (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, 46, 40-46. http://doi.org/10.1002/jsfa.

Briones-Labarca, V., P_erez-Won, M., Zamarca, M., Aguilera-Radic, J. M., & Tabilo- Munizaga, G. (2012). Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science and Emerging Technologies, 13, 42-50. http://doi.org/10.1016/j.ifset.2011.09.002.

Perez-Won, M., Tabilo-Munizaga, G., & Barbosa-C_anovas, G. V. (2005). Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles. Food Science and Technology International, 11(6), 477-484. http://doi.org/10.1177/1082013205060761.

Guyon, C., Meynier, A., & Lamballerie, M. (2016). Protein and lipid oxidation in meat:A review with emphasis on high-pressure treatments. Trends in Food Science & Technology, 50, 131-143. http://doi.org/10.1016/j.tifs.2016.01.026.

Estevez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science, 89(2011), 259-279. http://dx.doi.org/10.1016/j.meatsci.2011.04.025.

Delles, R. M., & Xiong, Y. L. (2014). The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere. Meat Science, 97(2), 181-188. http://dx.doi.org/10.1016/j.meatsci.2014.01.022.

Zhou, A., Lin, L., Liang, Y., Benjakul, S., Shi, X., & Liu, X. (2014). Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure. Food Chemistry, 156(2014), 402-407. http://dx.doi.org/10.1016/j.foodchem.2014.02.013.

Jantakoson, T., Kijroongrojana, K., & Benjakul, S. (2012). Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein. International Aquatic Research, 4(1), 19. http://doi.org/10.1186/2008- 6970-4-19.

Jo, Y. J., Jung, K. H., Lee, M. Y., Choi, M. J., Min, S. G., & Hong, G. P. (2014). Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage. Innovative Food Science and Emerging Technologies, 23, 33-38. http://doi.org/10.1016/j.ifset.2014. 02.011.

Cruz-Romero, M., Kerry, J. P., & Kelly, A. L. (2008). Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control, 19(12), 1139-1147. http://doi.org/10. 1016/j.foodcont.2007.12.004.

Amanatidou, A. (2000). Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innovative Food Science & Emerging Technologies, 1(2), 87e98. http://dx.doi.org/10.1016/ S1466-8564(00)00007-2.

Carlez, A., Veciana-Nogues, T., & Cheftel, J.-C. (1995). Changes in colour and myoglobin of minced beef meat due to high pressure processing. LWT – Food Science and Technology, 28(5), 528-538. http://doi.org/10.1006/fstl.1995.0088.

Bolumar, T., Andersen, M. L., & Orlien, V. (2014). Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chemistry, 150, 422-428. http://doi.org/10.1016/j.foodchem.2013.10.161.

Beltran, E., Pla, R., Yuste, J., & Mor-Mur, M. (2004). Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries. Meat Science, 66(3), 719-725. http://doi.org/10.1016/j.meatsci.2003.07.004.

Gudbjornsdottir, B., Jonsson, A., Hafsteinsson, H., & Heinz, V. (2010). Effect of highpressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon. LWT - Food Science and Technology, 43(2), 366-374. http://doi.org/10.1016/j.lwt.2009.08.015.

Lakshmanan, R., Miskin, D., & Piggott, J. R. (2005). Quality of vacuum packed coldsmoked salmon during refrigerated storage as affected by high-pressure processing. Journal of the Science of Food and Agriculture, 85(4), 655-661. http://doi. org/10.1002/jsfa.1972.

Medina-Meza, I. G., Barnaba, C., & Barbosa-C_anovas, G. V. (2014). Effects of high pressure processing on lipid oxidation: A review. Innovative Food Science & Emerging Technologies, 22. http://doi.org/10.1016/j.ifset.2013.10.012.

Wada, S., & Ogawa, Y. (1996). High pressure effects on fish lipid degradation:myoglobin change and water holding capacity. In R. Hayashi, & C. Balny (Eds.), High pressure bioscience and biotechonoly (pp. 351-356). Elsevier Science B. V.

Sequeira-Munoz, A., Chevalier, D., LeBail, A., Ramaswamy, H. S., & Simpson, B. K. (2006). Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science & Emerging Technologies, 7(1e2), 13-18. http://doi.org/10.1016/j.ifset.2005.06.006.

Yagiz, Y., Kristinsson, H. G., Balaban, M. O., & Marshall, M. R. (2007). Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus). Journal of Food Science, 72(9), 509-515.http://doi.org/10.1111/j.1750-3841.2007.00560.x.

Teixeira, B., Marques, A., Mendes, R., Gonçalves, A., Fidalgo, L., Oliveira, M., et al. (2014). Effects of high-pressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Food and Bioprocess Technology, 7(5), 1333-1343. http://doi.org/10.1007/s11947-013-1170-0.

Cheah, P. B., & Ledward, D. A. (1996). High pressure effects on lipid oxidation in minced pork. Meat Science, 43(2), 123-134. http://dx.doi.org/10.1016/0309- 1740(96)84584-0.

Angsupanich, K., & Ledward, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63(1), 39-50. http://dx.doi.org/ 10.1016/S0308-8146(97)00234-3.

Yi, J., Xu, Q., Hu, X., Dong, P., Liao, X., & Zhang, Y. (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, 57-64. http://doi.org/10.1016/j.ifset.2013.02.010.

Yi, J., Zhang, L., Ding, G., Hu, X., Liao, X., & Zhang, Y. (2013). High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities. Innovative Food Science and Emerging Technologies, 20, 16-23. http://doi.org/10.1016/j.ifset.2013.09.006.

Teixeira, B., Marques, A., Mendes, R., Gonçalves, A., Fidalgo, L., Oliveira, M., et al. (2014). Effects of high-pressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Food and Bioprocess Technology, 7(5), 1333-1343. http://doi.org/10.1007/s11947-013-1170-0.

Schubring, R., Meyer, C., Schlüter, O., Boguslawski, S., & Knorr, D. (2003). Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innovative Food Science and Emerging Technologies, 4(3), 257-267. http:// dx.doi.org/10.1016/S1466-8564(03)00036-5.

Montiel, R., De Alba, M., Bravo, D., Gaya, P., & Medina, M. (2012). Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control, 23(2), 429-436. http://doi.org/10.1016/j.foodcont.2011.08.011.

Downloads

Published

2024-02-19

How to Cite

Bharatbhai, P. S., & K, S. (2024). The effect of high-pressure processing on quality of seafood meat- a review. Brazilian Journal of Development, 10(2), e67342. https://doi.org/10.34117/bjdv10n2-035

Issue

Section

Original Papers