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

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• 作者：Junjie Yi ; Qian Xu ; Xiaosong Hu ; Peng Dong ; Xiaojun Liao ; Yan Zhang ; ^{Zhangyan-348@hotmail.com}
• 关键词：Bay scallop ; Adductor muscle ; High hydrostatic pressure ; Shucking ; Freezing ; Quality
• 刊名：Innovative Food Science and Emerging Technologies
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：18
• 期：Complete
• 页码：57-64
• 全文大小：440 K

文摘

This study was carried out to evaluate the effect of high hydrostatic pressure on microbiological and physical qualities changes of bay scallop (Argopecten irradians) during storage time at ? 18 ¡ãC. High hydrostatic pressure (HHP), at pressure levels from 150 to 400 MPa was used for shucking bay scallop. 100 % detachment of adductor muscle was observed when scallops were treated at 200 MPa/3 min and 350 MPa/0 min. HHP-shucked scallops obtained higher yield (17.26 % higher for tissue and 3.48 % higher for adductor muscle) than manual shucking samples (P < 0.05). HHP shucking produced reductions in the aerobic plate count and coliform. Moreover, HHP-shucked adductor muscles showed significantly higher pH (6.14 to 6.40), moisture (78.95 % to 80.47 % ) and thawing drip loss (4.41 % to 9.67 % ) than control (P < 0.05). The hardness of HHP-shucked adductor muscles increased, while the springiness showed no difference changes. Furthermore, the HHP shucking significantly increased L^? value (52.40 to 53.96) of adductor muscles, while a^? (? 2.05 to ? 4.15) and b^? values (0.18 to ? 4.68) decreased (P < 0.05). At the end of frozen storage (150 days), most of quality parameters showed no significant changes. In addition, the HHP-shucked adductor muscles presented better sensory attributes. In short, HHP as an effective shucking method showed a broad prospect for application in scallop processing industry.

Industrial relevance

This research paper which presented a fair comparison of high pressure shucking and hand shucking on bay scallops, could provide information about shucking attributes and biochemical stability of adductor muscles under frozen storage time which are quite scarce. The available data are provided for the evaluation and application of HHP in the bivalve processing industry, and criteria for commercial production of high quality scallop adductor muscle with safety requirements could be established.