1. Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus).
- Author
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Bonfim, Rosiane Costa, Martins, Thayrine Rodrigues, de Andrade, Márcio Rodrigues, Oliveira, Fabiano Alves, Chávez, Davy William Hidalgo, Walter, Eduardo Henrique Miranda, Barboza, Henriqueta Talita Guimarães, Junior, Carlos Adam Conte, de Oliveira Godoy, Ronoel Luiz, and Rosenthal, Amauri
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SCALLOPS , *RESPONSE surfaces (Statistics) , *MICROBIAL contamination , *BAY scallop , *SHEARING force - Abstract
Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200--400 MPa) and holding time (0--5 min) applied to lion's paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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