Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat.

ABSTRACT: High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of M. mercenaria. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (p < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in M. mercenaria due to varying pressures, which explains the differences in texture of M. mercenaria. Different pressure treatments also had an influence

SUBMITTER: Xue X 

PROVIDER: S-EPMC11433659 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature