High Pressure Assisted Pickling Promotes Flavor Formation of Prepared Crab and Prolongs Shelf Life

Abstract

Prepared aquatic products are often susceptible to spoilage, which can seriously affect flavour and edibility. In this study, prepared crabs were treated with high pressure processing and then refrigerated at 4°C for 42 days. The physical, chemical, microbiological and flavour properties of the crabs were measured, and PCA and OPLS-DA analyses were performed on specific indicators affecting crab spoilage. The results showed that HPP had a positive effect on the appearance, texture, colour and water loss of crab leg muscles. The application of high pressure processing (HPP) can facilitate the penetration of ethanol into the crab meat, thereby enhancing the formation of the characteristic drunken crab flavour. In addition, the total volatile basic nitrogen and biogenic amine contents of the sample treated with 400 MPa HPP for 5 min were significantly lower than those of the unpressurised sample. The study also showed that HPP significantly delayed the increase in total viable count, Psychrophilicbacteriacount and Escherichia coliform (E. coli) count, indicating that HPP is an effective method of preventing deterioration and loss of quality of crab products at 4°C and extending shelf life.

Keywords: High-Pressure Processing, Eriocheir Sinensis, Flavor, quality attributes, Shelf Life