Academic Journal
Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships.
| Τίτλος: | Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships. |
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| Συγγραφείς: | Liu R; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Guo Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Yu X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Liu X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: liuxiaoyang0213@126.com., Zhou D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Feb 01; Vol. 225, pp. 118037. Date of Electronic Publication: 2025 Dec 15. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | Astacoidea*/chemistry , Astacoidea*/immunology , Allergens*/immunology , Allergens*/analysis , Tropomyosin*/immunology , Tropomyosin*/chemistry , Food Handling*/methods , Shellfish*/analysis , Taste* , Pressure*, Shellfish Hypersensitivity/prevention & control ; Shellfish Hypersensitivity/immunology ; Animals ; Food, Processed ; Humans ; Structure-Activity Relationship ; Immunoglobulin E |
| Περίληψη: | Ultra-high pressure (UHP: 100-500 MPa) processing was systematically evaluated for its pressure-dependent effects on crayfish sensory quality and tropomyosin (TM) properties. Optimal texture (hardness, springiness, chewiness) and color brightness were achieved at 300 MPa, concurrent with flavor optimization through suppression of off-flavor volatiles (Veratraldehyde, 3-carene) and enhancement of desirable aromas (2-Methyl-3-furanthiol). Pressures >400 MPa induced texture deterioration and color yellowing. UHP concurrently altered TM conformation, modifying secondary/tertiary structures and promoting oxidative modifications: Surface hydrophobicity and carbonyl content increased pressure-dependently, while sulfhydryl groups peaked at 300 MPa before declining, inversely correlating with disulfide bond formation. Allergenicity reduction was pressure-progressive, with 500 MPa demonstrating maximal efficacy through significantly reduced TM-specific IgE/IgG1 levels, inhibition of effector molecules (histamine, mMCP-1), and attenuated inflammation in sensitized models-mechanistically linked to structural denaturation. This study establishes UHP as a dual-parameter strategy (300-400 MPa for quality enhancement; 500 MPa for allergen mitigation) for developing premium, low-allergenicity crayfish products, providing mechanistic insights and processing applications for the seafood industry. (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Allergenicity; Crayfish; Sensory quality; Texture; Tropomyosin; Ultra-high pressure |
| Substance Nomenclature: | 0 (Allergens) 0 (Tropomyosin) 37341-29-0 (Immunoglobulin E) |
| Entry Date(s): | Date Created: 20260109 Date Completed: 20260625 Latest Revision: 20260625 |
| Update Code: | 20260626 |
| DOI: | 10.1016/j.foodres.2025.118037 |
| PMID: | 41508462 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2025.118037 |