Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 57-64

  Yi, Junjie ^d   Xu, Qian ^d   Hu, Xiaosong ^d   Dong, Peng ^d   Liao, Xiaojun ^d   Zhang, Yan ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b YANGTZE RIVER SCIENTIFIC RESEARCH INSTITUTE   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^d NONE

Author keywords

Adductor muscle; Bay scallop; Freezing; High hydrostatic pressure; Quality; Shucking

Indexed keywords

ADDUCTOR MUSCLES; AEROBIC PLATE COUNTS; BAY SCALLOP; BIOCHEMICAL STABILITY; COMMERCIAL PRODUCTIONS; HIGH HYDROSTATIC PRESSURE; PROCESSING INDUSTRY; SHUCKING;

DIGITAL STORAGE; FREEZING; HYDROSTATIC PRESSURE; IMAGE QUALITY; INDUSTRIAL RESEARCH; INDUSTRY; MOLLUSCS; MUSCLE; SHELLFISH;

QUALITY CONTROL;

ARGOPECTEN IRRADIANS; BIVALVIA; PECTINIDAE;

EID: 84876726015     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.02.010     Document Type: Article

References (47)

1. A. Amanatidou, O. Schlüter, K. Lemkau, L.G.M. Gorris, E.J. Smid, and D. Knorr Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon Innovative Food Science and Emerging Technologies 1 2000 87 98
2. K. Angsupanich, M. Edde, and D.A. Ledward Effects of high pressure on the myofibrillar proteins of cod and turkey muscle Journal of Agricultural and Food Chemistry 47 1999 92 99
3. K. Angsupanich, and D.A. Ledward High pressure treatment effects on cod (Gadus morhua) muscle Food Chemistry 63 1998 39 50
4. AOAC Official methods of analysis 16th ed. 1995 Assn of Official Anal Chem. Washington, D.C. (Vol. 2)
5. I.N.A. Ashie, B.K. Simpson, and H.S. Ramaswamy Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage Journal of Muscle Foods 8 1997 13 32
6. A.I. Beltrán-Lugo, A.N. Maeda-Martínez Nez, R.N. Pacheco-Aguilar, and H.C.G. Nolasco-Soria Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus) Aquaculture 258 2006 619 632
7. V. Briones-Labarca, M. Perez-Won, M. Zamarca, J.M. Aguilera-Radic, and G. Tabilo-Munizaga 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 2012 42 50
8. M. Campus High pressure processing of meat, meat products and seafood Food Engineering Reviews 2 2010 256 273
9. D. Chevalier, A. Le Bail, and M. Ghoul Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle Food Research International 34 2001 425 429
10. H.Y. Chung, I.K.S. Yung, W.C.J. Ma, and J.S. Kim Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry Food Research International 35 2002 43 53
11. M. Cruz-Romero, A.L. Kelly, and J.P. Kerry Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas) Innovative Food Science and Emerging Technologies 8 2007 30 38
12. M. Cruz-Romero, A.L. Kelly, and J.P. Kerry Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage Food Control 19 2008 1139 1147
13. M. Cruz-Romero, M. Smiddy, C. Hill, J.P. Kerry, and A.L. Kelly Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas) Innovative Food Science and Emerging Technologies 5 2004 161 169
14. J. Gómez-Estaca, P. Montero, B. Giménez, and M.C. Gómez-Guillén Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus) Food Chemistry 105 2007 511 520
15. T.R. Gormley A note on consumer preference of smoked salmon color Irish Journal of Agricultural and Food Research 31 1992 199 202
16. H. He, R.M. Adams, D.F. Farkas, and M.T. Morrissey Use of high-pressure processing for oyster shucking and shelf-life extension Journal of Food Science 67 2002 640 645
17. 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 and Technology 9 1998 197 203
18. Karl O. Honikel Reference methods for the assessment of physical characteristics of meat Meat Science 49 1998 447 457
19. K.C. Hsu, J.S. Hwang, H.Y. Chi, and K.M. Lai Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette Journals of Science Food Agriculture 90 2010 530 535
20. J.L. Hurtado, P. Montero, J. Borderías, and M.T. Solas High-pressure/temperature treatment effect on the characteristics of octopus (Octopus vulgaris) arm muscle European Food Research and Technology 213 2001 22 29
21. Z.A. Kruk, H. Yun, D.L. Rutley, E.J. Lee, Y.J. Kim, and C. Jo The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet Food Control 22 2011 6 12
22. E.J. Lee, Y.J. Kim, N.H. Lee, S.I. Hong, and K. Yamamoto Differences in properties of myofibrillar proteins from bovine semintendinosus muscle after hydrostatic pressure or heat treatment Journal of the Science of Food and Agriculture 87 2007 40 46
23. M.E. López-Caballero, M. Pérez-Mateos, P. Montero, and A.J. Bonderías Oyster preservation by high-pressure treatment Journal of Food Protection 63 2000 196 201
24. H.J. Ma, and D.A. Ledward High pressure/thermal treatment effects on the tex-ture of beef muscle Meat Science 68 2004 347 355
25. D.E. Martin, and S.G. Hall Oyster shucking technologies: Past and present International Journal of Food Science and Technology 41 2006 223 232
26. O. Martínez-Alvarez, M.E. López-Caballero, M.C. Gómez-Guillén, and P. Montero The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas LWT-Food Science and Technology 42 2009 1335 1344
27. A.M. Matser, E.R. Knott, P.G. Teunissen, and P.V. Bartels Effects of high isostatic pressure on mushrooms Journal of Food Engineering 45 2000 11 16
28. R. Montiel, M. De Alba, D. Bravo, P. Gaya, and M. Medina Effect of high pressure treatments on smoked cod quality during refrigerated storage Food Control 23 2012 429 436
29. L.W. Murchie, M. Cruz-Romero, J.P. Kerry, M. Linton, M.F. Patterson, and M. Smiddy High pressure processing of shellfish: A review of microbiological and other quality aspects Innovative Food Science and Emerging Technologies 6 2005 257 270
30. T. Ohshima, H. Ushio, and C. Koizumi High-pressure processing of fish and fish products Trends in Food Science and Technology 4 1993 370 375
31. R.N. Pacheco-Aguilar, E. Marquez-Rà Os, M.A.E. Lugo-Sà Nchez, G. Garcà A-Sanchez, A.N. Maeda-Martà Nez, and V.C.M. Ocaà O-Higuera Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage Food Chemistry 106 2008 253 259
32. P.A. Picouet, S. Cofan-Carbo, H. Vilaseca, L.C. Ballbè, and P. Castells Stability of sous-vide cooked salmon loins processed by high pressure Innovative Food Science and Emerging Technologies 12 2011 26 31
33. J. Rouillé, A. Lebail, H.S. Ramaswamy, and L. Leclerc High pressure thawing of fish and shellfish Journal of Food Engineering 53 2002 83 88
34. A. Sequeria-Munoz, D. Chevalier, A. Lebabile, S.H. Ramaswamy, and B.K. Simpson Physicochemical changes induced in carp (Cyprinus carpio) fillets by highpressure processing at low temperature Innovative Food Science and EmergingTechnologies 7 2006 13 18
35. J.L. Silva, D. Foguel, and C.A. Royer Review: Pressure provides new insights into protein folding, dynamics and structure Trends in Biochemical Sciences 26 2001 612 618
36. M. Smiddy, L. O'Gorman, R.D. Sleator, J.P. Kerry, M.F. Patterson, and A.L. Kelly Greater high-pressure resistance of bacteria in oysters than in buffer Innovative Food Science and Emerging Technologies 6 2005 83 90
37. S. Songsaeng, P. Sophanodora, J. Kaewsrithong, and T. Ohshima Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant Food Chemistry 123 2010 286 290
38. A.S. Szczesniak Texture is a sensory property Food Quality and Preference 13 2002 215 225
39. S. Temelli, C. Dokuzlu, and M.K.C. Sen Determination of microbiological contamination sources during frozen snail meat processing stages Food Control 17 2006 22 29
40. M.F. Villacis, N.K. Rastogi, and V.M. Balasubramaniam Effect of high pressure on moisture and NaCl diffusion into turkey breast LWT- Food Science and Technology 41 2008 836 844
41. H. Wang, S.W. Fu, and Z.G. Liu Optimal prediction of adductor percentage for Argopecten irradians concentricus (Say) cultured in Beibu bay in China Aquaculture 284 2008 68 73
42. C. Wang, B.Z. Liu, J.Q. Li, S.P. Liu, J.L. Li, and L.P. Hu Introduction of the Peruvian scallop and its hybridization with the bay scallop Aquaculture 310 2011 380 387
43. Y.T. Wang, J.J. Yi, J.J. Yi, P. Dong, X.S. Hu, and X.J. Liao Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure Food and Bioprocess Technology 2012 10.1007/s11947-012-0897-3
44. F. Wheaton Review of the properties of Eastern oysters, Crassostrea virginica Part I. Physical properties Aquacultural Engineering 37 2007 3 13
45. Y. Yagiz, H.G. Kristinsson, M.O. Balaban, and M.R. Marshall Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahimahi (Coryphaena hippurus) Journal of Food Science 72 2007 509 515
46. Y. Yagiz, H.G. Kristinsson, M.Ö. 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 116 2009 828 835
47. H.P. Zheng, G.F. Zhang, X. Liu, F.S. Zhang, and X.M. Guo Different responses to selection in two stocks of the bay scallop, Argopecten irradians irradians Lamarck (1819) Journal of Experimental Marine Biology and Ecology 313 2004 213 223