Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage

Scallops are the third largest aquaculture mollusks product, while they are highly perishable during storage. The main purpose of the present study was to evaluate the effect of high pressure processing (HPP) on physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during refrigeration storage. The scallop adductor muscle was treated with different pressures (200, 300, 400 and 500 MPa, 5 min) and iced storage for 28 days. Results showed that HPP delayed microbial growth as pressure increased. HPP (>= 400 MPa) resulted in myosin and actin denaturation, increased hardness, whiteness, pH and promoted water migration. However, preliminary sensory analysis showed no significant difference between pressure-treated and control adductor muscles in appearance, odour, texture and overall acceptability after cooking. In addition, pressure-treated adductor muscles (>= 300 MPa) remained edible after 28 days of storage. Overall, these results can provide basic knowledge for the storage of pressure-treated scallop meat.

Automated summary

The study found that high pressure processing can delay microbial growth in scallop muscle, leading to denaturation of myosin and actin at certain pressures, along with increased hardness and whiteness. Pressure-treated scallop muscles showed no significant difference in sensory properties after cooking compared to the control group, and remained edible after 28 days of storage.