Food and Fermentation Industries >

2011 , Vol. 37 >Issue 05: 7 - 11

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.040

Food and Fermentation Industries

Effects of High Pressure Processing on Microstructure,Ingredients and Protein Denature of Fresh Oyster

  • Zhao Wei ,
  • Yang Rui-jin ,
  • Zhang Wen-bin ,
  • Hua Xiao ,
  • Tang Ya-li ,
  • Tao Jing
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Online published: 2011-05-25

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Abstract

The effects of high pressure processing(HP) on microstructure,ingredients and protein denature of fresh oyster were evaluated in the present study.The muscle fiber structures disappeared and became more compact due to the protein denature induced by HP treatments.HP treatments had significant impact on the ingredients of oyster,characterized by the dissolving out of salt soluble protein and ash contents.HP treatment could activate some proteases and enhance the proteolysis in oyster,and increase the free amino acid.The higher HP pressure(600 MP) could induce severe protein denature.

Key words： high pressure(HP); oyster; protein; microstructure

Cite this article

Zhao Wei , Yang Rui-jin , Zhang Wen-bin , Hua Xiao , Tang Ya-li , Tao Jing . Effects of High Pressure Processing on Microstructure,Ingredients and Protein Denature of Fresh Oyster[J]. Food and Fermentation Industries, 2011 , 37(05) : 7 -11 . DOI: 10.13995/j.cnki.11-1802/ts.2011.05.040

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