Optimization of high pressure processing parameters to enhance the quality attributes of scallops (<i>Nodipecten nodosus</i>)

Bonfim, Rosiane Costa; Martins, Thayrine Rodrigues; Andrade, Márcio Rodrigues de; Oliveira, Fabiano Alves; Chávez, Davy William Hidalgo; Walter, Eduardo Henrique Miranda; Barboza, Henriqueta Talita Guimarães; Conte Junior, Carlos Adam; Godoy, Ronoel Luiz de Oliveira; Rosenthal, Amauri

doi:10.1590/0103-8478cr20230438

ABSTRACT:

Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L^*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process.

Key words:
optimization; desirability function; food safety; seafood; physicochemical characteristics

RESUMO:

Os frutos do mar são uma das fontes mais importantes de nutrientes. No entanto, possuem vida de prateleira curta e os métodos tradicionais de conservação podem gerar perdas em seu sabor natural e nutrientes. O objetivo deste estudo foi avaliar e otimizar o Processamento por Alta Pressão (APH) em relação ao nível de pressão (200-400 MPa) e tempo de espera (0-5 min) aplicado à vieira pata de leão (Nodipecten nodosus) para reduzir a contaminação microbiana, mantendo características desejáveis. Metodologia de superfície de resposta com design Box-Behnken e função de Desejabilidade foram empregadas para otimizar simultaneamente esses atributos de qualidade. A APH melhorou a qualidade microbiana a 200 MPa/5 min, apesar de promover modificações físico-químicas inadequadas no músculo adutor da vieira. Nessa condição de processamento, apesar de um leve aumento da umidade do músculo que poderia ser benéfico, também foi verificado aumento do pH, bem como diminuição da capacidade de retenção de água (CRA). No nível mais severo (400 MPa/5 min), observou-se uma diminuição na força de cisalhamento relacionada à textura instrumental e na Brancura (W) e Luminosidade (L^*) relacionada à cor. A otimização simultânea proporcionou um valor de 365MPa/2min em que as características físico-químicas seriam as mais semelhantes às da vieira sem enfrentar um processo de preservação.

Palavras-chave:
otimização; função de desejabilidade; segurança de alimentos; frutos do mar; características físico-químicas

INTRODUCTION

The lion’s paw scallop (Nodipecten nodosus) is a bivalve mollusk belonging to the family Pectinidae and is a significant fishery resource in Rio de Janeiro, Brazil. The specie is native to the Brazilian coast, occurring in the Atlantic Ocean, from the south of the Yucatan Peninsula in Mexico, along eastern Central America and Caribbean Islands, Colombia, Venezuela coasts, and, discontinuously, along the coast of Brazil. While N. nodosus does not naturally form extensive banks on the Brazilian coast, its cultivation has become essential for supplying the consumer market (RUPP & PARSONS, 2016RUPP, G. S.; PARSONS, G. J. Scallop aquaculture and fisheries in Brazil. Developments in Aquaculture and Fisheries Science, v.35. p.1225-1250. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/B9780444627100000249 >. Accessed: Aug. 28, 2023. doi: 10.1016/B978-0-444-62710-0.00024-9.
https://www.sciencedirect.com/science/ar... ). Scallops are organisms of great interest for the development of global aquaculture, and they are widely renowned for the prized taste and nutritional value of their adductor muscle (YI, 2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ). In addition, scallops are highly prized for their texture, flavor, and nutritional value, containing bioactive compounds, minerals, vitamins, omega-3 fatty acids, and high-quality proteins. (ARU et al., 2018ARU, V. et al. The foodome of bivalve molluscs: From hedonic eating to healthy diet. Journal of Food Composition and Analysis, v.69, p.13-19. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0889157518300188 >. Accessed. Jul. 18, 2019. doi: 10.1016/j.jfca.2018.01.018.
https://www.sciencedirect.com/science/ar... ).

The aquaculture of bivalve shellfish is a global activity contributing significantly to the economic development. These animals play an important role in worldwide mariculture activities with estimates of 17.7 million tonnes produced annually (FAO, 2020FAO. The State of World Fisheries and Aquaculture 2020. Sustainability in action. 2020. Available from: <Available from: https://www.fao.org/documents/card/en/c/ca9229en >. Accessed: Jul. 20, 2022. doi: 10.4060/ca9229en.
https://www.fao.org/documents/card/en/c/... ). Currently, Santa Catarina is Brazil’s largest producer, followed by Rio de Janeiro (DA SILVA et al., 2022DA SILVA, E. G. et al. Economic feasibility of integrated multi-trophic aquaculture (mussel Perna perna, scallop Nodipecten nodosus and seaweed Kappaphycus alvarezii) in Southeast Brazil: A small-scale aquaculture farm model. Aquaculture, v.552, p.738031. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0044848622001478 >. Accessed: Oct. 01, 2022. doi: 10.1016/j.aquaculture.2022.738031.
https://www.sciencedirect.com/science/ar... ); and although, the Brazilian production is currently destined to supply only the domestic market, the potential of national malaco culture is large.

This food is often consumed raw or minimally cooked, which can pose health risks due to scallops’ filtration feeding behavior. In addition, shelf life of seafood is reduced (MARTÍNEZ et al., 2017MARTÍNEZ, M. A. et al. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies, v.41, p.323-329. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856416309006 >. Accessed: Jul. 24, 2019. doi: https://doi.org/10.1016/j.ifset.2017.04.010.
http://www.sciencedirect.com/science/art... ) because of physical-chemical characteristics like near-neutral pH, high water activity, and the presence of active autolytic enzymes, making it susceptible to microbial and oxidative degradation (PRABHAKAR et al., 2020PRABHAKAR, P. K. et al. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, v.133, p.109157, 2020. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0963996920301824 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.foodres.2020.109157.
https://www.sciencedirect.com/science/ar... ). However, there is limited research on processing scallops for improved safety and durability.

High pressure processing (HPP) is particularly useful for seafood that is commonly consumed raw or minimally cooked in order to protect the health of the consumer (HSU et al., 2010HSU, K. C. et al. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette. Journal of the Science of Food and Agriculture, v.90, n.3, p.530-535. 2010. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3854 >. Accessed: Nov. 20, 2019. doi: 10.1002/jsfa.3854.
https://onlinelibrary.wiley.com/doi/abs/... ). It is a non-thermal technology that provides the same level of food safety as heat pasteurization, resulting in fresher-tasting minimally processed foods (HSU et al., 2014HSU, C.-P. et al. Effects of high-pressure processing on the quality of chopped raw octopus. LWT - Food Science and Technology, v.56, n.2, p.303-308. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643813004416 >. Accessed: Nov. 28, 2019. doi: 10.1016/j.lwt.2013.11.025.
http://www.sciencedirect.com/science/art... ). This technology reportedly increases shelf life, while minimizing loss of quality. Additionally, it maintains the nutritional value of food; and therefore, does not result in undesirable changes associated with thermal processing (ZHAO et al., 2019ZHAO, Y. et al. Principles and recent applications of novel non-thermal processing technologies for the fish industry-A review. Critical Reviews in Food Science and Nnutrition, v.59, n.5, p.728-742, 2019. Available from: <Available from: https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1495613 >. Accessed: Sept. 02, 2020. doi: 10.1080/10408398.2018.1495613.
https://www.tandfonline.com/doi/abs/10.1... ; BONFIM et al., 2019BONFIM, R. C. et al. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality. Food Science and Technology, v.39, n.3. p.515-523. 2019. Available from: <Available from: https://www.scielo.br/j/cta/a/NqvxJB8w8HFfrxyXcxvYvWb/?lang=en# >. Accessed: Aug. 26, 2023. doi: 10.1590/fst.26918.
https://www.scielo.br/j/cta/a/NqvxJB8w8H... ).

HHP has been applied very efficiently to control pathogens and to reduce deteriorating microbial load in seafood such as oysters, scallops, mussels, abalone, shrimp, octopus, squid, and various species of fish (PÉREZ-WON et al., 2005PÉREZ-WON, M. et al. Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles. Food Science and Technology International, v.11, n.6, p.477-484. 2005. Available from: <Available from: https://journals.sagepub.com/doi/abs/10.1177/1082013205060761 >. Accessed: Jun. 30, 2020. doi: 10.1177/1082013205060761.
https://journals.sagepub.com/doi/abs/10.... ; MOOTIAN et al., 2013MOOTIAN, G. K. et al. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat. Journal of food science, v.78, n.2, p.E251-E257. 2013. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12014 >. Accessed: Jun. 09, 2019. doi: 10.1111/1750-3841.12014.
https://ift.onlinelibrary.wiley.com/doi/... ; YI et al., 2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ; HSU et al., 2014HSU, C.-P. et al. Effects of high-pressure processing on the quality of chopped raw octopus. LWT - Food Science and Technology, v.56, n.2, p.303-308. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643813004416 >. Accessed: Nov. 28, 2019. doi: 10.1016/j.lwt.2013.11.025.
http://www.sciencedirect.com/science/art... ; TEIXEIRA et al., 2014TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
http://www.sciencedirect.com/science/art... ; BINDU et al., 2015BINDU, J. et al. High pressure treatment of green mussel Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage. Indian Journal of Fisheries, v.62, n.2. 2015. Available from: <Available from: https://epubs.icar.org.in/index.php/IJF/article/view/40153 >. Accessed: Oct. 8, 2019.
https://epubs.icar.org.in/index.php/IJF/... ; GINSON et al., 2015GINSON, J. et al. Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage. Food Microbiology, v.46, p.596-603. 2015. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0740002014002585 >. Accessed: Aug. 16, 2019. doi: 10.1016/j.fm.2014.10.008.
http://www.sciencedirect.com/science/art... ; SERMENT-MORENO et al., 2015SERMENT-MORENO, V. et al. Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers. Journal of Food Engineering, v.144, p.86-92. 2015. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877414003148 >. Accessed: Jul. 24, 2019. doi: 10.1016/j.jfoodeng.2014.07.014.
https://www.sciencedirect.com/science/ar... ; HUGHES et al., 2016HUGHES, B. H., et al. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food chemistry, v.194, p.487-494. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814615011784 >. Accessed: Jul. 20, 2019. doi: 10.1016/j.foodchem.2015.07.144.
https://www.sciencedirect.com/science/ar... ; TSAI et al., 2022TSAI, Y. H. et al. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties, v.25, n.1, p.237-251, 2022. doi: 10.1080/10942912.2022.2029483.
https://doi.org/10.1080/10942912.2022.20... ).

In addition to assuring microbiological safety, HHP can promote modifications in protein structures, leading to dissociation, unfolding, denaturation, aggregation, precipitation and gelatinization at different intensities (TRUONG et al., 2016TRUONG, B. Q. et al. High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering, v.169, p.72-78, 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877415003738 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.jfoodeng.2015.08.020.
https://www.sciencedirect.com/science/ar... ) o alterationing in texture and color of seafood, which can impact consumer acceptance. In the fish industry, HHP gained space by shucking mollusks and crustaceans with reduction labor, muscle trim, and processing time (RONG et al., 2018RONG, C. et al. Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology. Innovative Food Science & Emerging Technologies. v.45, p.241-248. 2018. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S1466856417305659 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.ifset.2017.11.001.
https://www-sciencedirect.ez30.periodico... ). Studies with scallops and crayfish showed its efficiency for shucking at specific pressure and time settings (YI et al., 2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ; SHAO et al., 2018SHAO, Y. et al. Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). LWT-Food Science and Technology, v.87, p.234-240. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0023643817305492 >. Accessed: Jul. 28, 2019. doi: 10.1016/j.lwt.2017.07.062.
https://www.sciencedirect.com/science/ar... ). Therefore, the present investigated the effect of HPP on scallop muscle quality and optimize processing parameters to reduce microbial counts while maintaining physical-chemical, texture, and color attributes.

MATERIALS AND METHODS

Sample preparation and high-pressure (HP) Treatment

A total of 20 dozens of aquaculture scallops, approximately one year old, were purchased from the “Vieiras da Ilha” marine farm, in Ilha Grande, Rio de Janeiro State, Brazil. The scallops were manually dislodged from their shells, their organs were excised, and they underwent thorough cleaning using a continuous flow of water. Therefore, we only used their adductor muscle for the analyses. The scallops were then vacuum packed using poly nylon bags and held at 4 °C for 12 h prior to high pressure processing.

Pressure treatments were carried out in the high pressure processing lab equipment (Stansted Fluid Power, model S-FL-850-9-W) at Embrapa Food Technology pilot plant, Rio de Janeiro, Brazil. The dimension of the vertical pressure vessel were 4 cm in diameter and 30 cm in length, with a cylindrical holder sample with a useful volume of 250 ml, which contains several holes in its metallic wall throughout the liquid pressurization (70% ethanol) circulated. Samples were subjected to three different pressures of 200, 300 and 400 MPa for 0 and 5 min according to experimental design and compared with untreated sample (control). The term ‘0 min’ refers to preliminary operation in which the pressure in the vessel increased up to the set pressure, followed by immediate decompression.

Experimental design

The experiments were planned and conducted using a 2² full factorial with three replicates in the central point, resulting in 7 experiments (BOX & BEHNKEN, 1960BOX, G. E.; BEHNKEN, D. W. Some new three level designs for the study of quantitative variables. Technometrics, v.2, n.4, p.455-475. 1960. Available from: <Available from: https://www.tandfonline.com/action/showCitFormats?doi=10.1080%2F00401706.1960.10489912 >. Accessed: Aug. 01, 2019. doi: 10.1080/00401706.1960.10489912.
https://www.tandfonline.com/action/showC... ). The two factors were the pressure level (P) and the duration of time (t) the pressure was maintained (holding time).

The levels for pressure were 200, 300 and 400 MPa and for holding time were 0 2.5 and 5 min.

Sample analysis

Microbiological analysis

All samples were analyzed for counting of mesophilic and psycrophilic aerobic microorganisms. Twenty five grams of each sample were obtained aseptically and homogenized with two hundred twenty five ml of peptone water (0.1%) added NaCl (1%) in a filter bag using a homogenizer (Nova Ética, São Paulo, Brazil) for 15 s. Further decimal dilutions were made with the same diluent, and duplicates of at least three appropriate dilutions were plated on appropriate media. In order to enumerate the mesophilic and psycrophilic aerobic microorganisms, 0,1 ml of each dilution was pour-plated in Plate Count Agar (Difco, Detroit, MI, USA) with 1% NaCl, as described by SWANSON et al. (2001SWANSON, K. et al. Culture methods for enumeration of microorganisms, v.4. 2001. 53-62p. (Compendium of methods for the microbiological examination of foods).). After incubation at 25 °C/72 h (for mesophilic counts) and at 7 °C/10 days (for psycrophilic counts), plates with 10-250 colonies were counted, according to CRUZ-ROMERO et al. 2008bCRUZ-ROMERO, M. et al. Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control, v.19, n.12, p.1139-1147. 2008b. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0956713507002630 >. Accessed: Aug. 07, 2019. doi: 10.1016/j.foodcont.2007.12.004.
http://www.sciencedirect.com/science/art... . Microbial data were expressed as logarithms of the colony-forming units (log CFU g−1).

Moisture and pH analyses

Moisture content was analyzed according to AOAC (2010)AOAC, Association of Official Analytical Chemists, Official Methods of Analysis of AOAC International. 2010.. The pH was determined using a digital pH meter (Testo, model 205, Lenzkirch, Germany) equipped with a glass electrode, which was dipped into the adductor muscle. For each of the 7 experiments, three separate samples were collected and analyzed for pH assessment, ensuring accurate results.

Water holding capacity (WHC)

The WHC was evaluated according to the methodology proposed by GÓMEZ-GUILLÉN et al. (2002GÓMEZ-GUILLÉN, M. C. et al. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids, v.16, n.1, p.25-34. 2002. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0268005X01000352 >. Accessed: Oct. 07, 2021. doi: 10.1016/S0268-005X(01)00035-2.
https://www.sciencedirect.com/science/ar... ), for which 2 g of sample was subjected to a centrifugal force (centrifuge Hettich - Zentrifugem, model Routine 38R, Hamburg, Germany) at 4000 x g for 10 minutes at room temperature. Water holding capacity (WHC) was expressed as the percentage of water retained per 100 g of water present in the muscle prior to centrifugation. For each of the experiments, four samples were collected and analyzed for WHC evaluation (quadruplicate).

Color measurement

Color of adductor muscles was analyzed using a colorimeter (CR-400, Konica Minolta Chroma Meter, Osaka, Japan), adjusted to operate with D65 illuminant and observation angle of 10°. The colorimeter was calibrated before each series of measurements using a white ceramic plate (Y = 93.18, x = .3138 and y = .3328). The parameters L^* (lightness, ranges 0-100), a^* (from green (−a^*) to red (+a^*)), and b^* (from blue (−b^*) to yellow (+b^*)), were measured using he CIElab color scale (CHEN L. et al., 2022CHEN, L. et al. Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing. Food Science & Nutrition. 2022. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939 >. Accessed: Sept. 01, 2022. doi: 10.1002/fsn3.2939.
https://onlinelibrary.wiley.com/doi/abs/... ). The measures were automatically obtained after a light shot was discharged perpendicularly to the surface of the muscle. Ten repetitions were done with two readings per muscle. With these parameters, the “hue angle” (H°ab) was calculated, as it was chromaticity, total color difference (ΔE) and whiteness index with the following equations:

$Whiteness index = {100 - [(100 - L) ² + a² + b²]}^{0,5} {ΔE = [(ΔL) ² + (Δa) ² + (Δb) ²]}^{0,5}$

The smaller the value of ΔE, the closer the samples are in color. Differences in perceivable color can be analytically classified as very distinct (ΔE > 3), distinct (1.5 < ΔE < 3) and small difference (1.5 < ΔE) (ADEKUNLE & OZOEMENA, 2010ADEKUNLE, A. S.; OZOEMENA, K. I. Electron transport and electrocatalytic properties of MWCNT/nickel nanocomposites: hydrazine and diethylaminoethanethiol as analytical probes. Journal of Electroanalytical Chemistry, v.645, n.1, p.41-49. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S157266571000175X >. Accessed: Jul. 15, 2020. doi: 10.1016/j.jelechem.2010.04.010.
https://www.sciencedirect.com/science/ar... ).

Texture analysis

The shear force required to cut the sample was evaluated according to the methodology described by (BELTRÁN-LUGO et al., 2006BELTRÁN-LUGO, A. I. et al. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture, v.258, n.1-4, p.619-632. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024 >. Accessed: Nov. 23, 2019. doi: 10.1016/j.aquaculture.2006.04.039.
https://www.sciencedirect.com/science/ar... ). For the texture measurement, a Stable Micron System texturometer TA-XT2, coupled to the Warner Bratzler (WB) device was used, operating at a speed of 20cm/min at a distance of 40mm. Shear force measurements were carried out perpendicularly to the muscle fibers as this has been shown to result in higher repeatability and reduced variability (TAYLOR et al., 2002TAYLOR, R. et al. Salmon fillet texture is determined by myofiber‐myofiber and myofiber‐myocommata attachment. Journal of Food Science, v.67, n.6, p.2067-2071. 2002. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09502.x >. Accessed: Sept. 29, 2019. doi: 10.1111/j.1365-2621.2002.tb09502.x.
https://ift.onlinelibrary.wiley.com/doi/... ). The recorded peak force was expressed in Newton (N). Ten muscles were analyzed per treatment.

Gel electrophoresis

Protein extraction

For the extraction of myofibrillar proteins 5g of the processed muscle and the control was used. Subsequently, the sample was homogenized in blender with 30mL of extractive solution (Phosphate Buffer K2HPO4 / KH2PO4 20mM + KCl 0.45M pH7.5). After blender homogenization, the material was filtered (Whatman No. 5) and the permeate transferred into Falcon tubes, which were kept under refrigeration for 1 hour and centrifuged at 6000 RPM for 15 minutes at 4 ° C. A 200 μL aliquot of the extract was collected along with 10 μL of sample buffer, for further application in electrophoresis gel.

Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE)

The electrophoresis of proteins in a polyacrylamide gel in the presence of sodium dodecyl sulfate (SDS/PAGE) was performed according to the method proposed by (LAEMMLI, 1970LAEMMLI, U. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, v.227, p.680-5. 1970. Available from: <Available from: https://www.nature.com/articles/227680a0 >. Accessed: Jun. 17, 2019. doi: 10.1038/227680a0.
https://www.nature.com/articles/227680a0... ; ALAK et al., 2021ALAK, G. et al, The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar. Food Bioscience, v.41, p.100976. 2021. Available from: <Available from: https://www.sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S2212429221001012 >. Accessed: Aug. 26, 2023. doi: 10.1016/j.fbio.2021.100976.
https://www.sciencedirect.ez30.periodico... ), using the BIORAD PROTEAN II xi Cell vertical electrophoresis system.

Acrylamide at the concentration of 12% on the running gel and 4% on the application gel was used. The electrophoretic run was performed over a period of seven hours and at voltage of 100V. The proteins in the gels were stained with 10% (v/v) acetic acid, 40% (v/v) methyl alcohol and 1% (v/v) Coomassie Brilliant Blue R250 overnight. The gel was decolorized in a solution containing 10% (v/v) acetic acid and 40% (v/v) methyl alcohol, the solution being renewed every 30 minutes until a clear development was obtained. The molecular mass of the protein fractions was calculated by constructing the standard curves with molecular weights of the markers against the respective distances traveled in the gel.

The molecular mass markers were those of the BIO-RAD LABORATORIES brand (Richmond, USA), with high molecular weight: myosin (201,653 kDa), ovalbumin (47,873 KDa), β-galactosidase (114,505 KDa), BSA-serum albumin bovine (72,516 KDa) and low molecular weight: phosphorylase B (102,567 kDa), ovalbumin (47,873 kDa), carbonic anhydrase (34,143 kDa), soybean trypsin inhibitor (26,890 kDa) and lysozyme (17,074 kDa).

Simultaneous optimization

The simultaneous optimization was performed using the desirability function proposed by DERRINGER & SUICH (1980DERRINGER, G.; SUICH, R. Simultaneous optimization of several response variables. Journal of quality technology, v.12, n.4, p.214-219. 1980. Available from: <Available from: https://www.tandfonline.com/doi/abs/10.1080/00224065.1980.11980968 >. Accessed: Oct. 07, 2022. doi: 10.1080/00224065.1980.11980968.
https://www.tandfonline.com/doi/abs/10.1... ). The Derringer´s desirability function allows to find experimental conditions (factor levels) to simultaneously achieve the optimum value for all evaluated variables considering the set priorities, and it has been widely used in distinct areas of food processing (GRANATO et al., 2010GRANATO, D. et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food chemistry, v.121, n.3, p.899-906. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814610000944 >. Accessed: Nov. 04, 2019. doi: 10.1016/j.foodchem.2010.01.014.
https://www.sciencedirect.com/science/ar... ; DUONG & BALABAN, 2014DUONG, T.; BALABAN, M. Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology. Innovative Food Science & Emerging Technologies, v.26, p.93-101. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856414001519 >. Accessed: Dec. 01, 2019. doi: 10.1016/j.ifset.2014.09.005.
http://www.sciencedirect.com/science/art... ; DENOYA et al., 2016DENOYA, G. I. et al. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. Innovative Food Science & Emerging Technologies, v.33, p.84-93. 2016. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856415002441 >. Accessed: Sept. 26, 2020. doi: 10.1016/j.ifset.2015.11.014.
http://www.sciencedirect.com/science/art... ; KAUSHIK et al., 2016KAUSHIK, N. et al. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. LWT - Food Science and Technology, v.69, p.372-381. 2016. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643816300627 >. Accessed: Jun. 01, 2019. doi: 10.1016/j.lwt.2016.01.062.
http://www.sciencedirect.com/science/art... ; FERNANDEZ et al., 2018FERNANDEZ, M. et al. Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie. Innovative Food Science & Emerging Technologies, v.47, p.170-179. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856417305830 >. Accessed: Dec. 05, 2019. doi: 10.1016/j.ifset.2018.02.011.
https://www.sciencedirect.com/science/ar... ).

The desirability function was set to maximize the responses moisture and the WHC and to achieve a target pH of 6.3. The maximization of moisture and the WHC is desirable because they are directly related with the muscle juiciness and the pH was target at 6.3 to approximate with the control sample.

Statistical analysis

Response surface methodology (RSM) was used to estimate the effects of pressure and holding time on attributes (responces) of the scallop adductor muscle.

For each response variable (Y), the linear, quadratic, and simple interaction effects of the factors were tested (Equation 1). Each response variable (Y) was evaluated by ANOVA for linear regression using the F test at a significant level of 5%, additionally the adjustment of the models were tested using R² (coefficient of determination) and lack of fit test. The dependent variables were moisture, water holding capacity (WHC), and pH.

$Y_{i} = β_{o} + β_{11} X_{1} + β_{12} X_{1}^{2} + β_{21} X_{2}^{} + β_{22} X_{2}^{2} + β_{31} X_{1} . X_{2}$ (1)

Where X1 and X2 are the independent variables for pressure and holding pressure time; Y_i (i= 1 - 3) are the dependent variables (moisture, WHC and the pH); and β_i are regression coefficients. Model terms were selected at P-values < 0.05 by analysis of variance (ANOVA).

RESULTS AND DISCUSSION

Tables 1 and 2 show the experimental mean values of the evaluated quality and color attributes of muscle scallops, respectively. Among all the evaluated responses, some were not affected by treatment (chromatic parameters a^* and b^*), others were affected but did not fit the quadratic model (microbiologic, L^*, W, ΔE and textural parameters) while others were affected by treatment and well fitted the model (moisture, pH and WHC). The regression coefficients of the fitted models for each response variable are described in table 3. Coefficients of determination (R²) and lack of fit for each equation are also presented. R² in all cases was higher than 0.8, indicating that the equations obtained for each response variable explained the variation adequately.

Thumbnail

Table 1
Experimental values for HHP (High Hydrostatic Pressure)-treated scallop muscle adductor quality attributes

Thumbnail

Table 2
Experimental values for color parameters of scallop adductor muscle treated with HHP (High Hydrostatic Pressure).

Thumbnail

Table 3
Regression coefficients, R2 values and fit test results for scallop adductor muscle response variables undergoing HPP (High Hydrostatic Pressure).

Microbial quality

The mesophilic and psycrophilic counts after the treatment of scallop adductor muscle treated wuth HHP are shown in table 1. Microbial counts of adductor muscles exhibited a low microbiological load as indicated by mesophiles (3.7 log10 cfu / g) and psycrophiles (2.9 log10 CFU/ g) in control samples.

The processing at 200MPa for 0 min promoted a small reduction in counts of mesophilic and psycrophilic bacteria in relation to the control sample. The 200MPa/5min treatment was sufficient to reduce the count to an unmeasurable level, primarily due to the longer holding time. Other treatments with HHP reduced the growth of mesophilic and psycrophilic microorganisms (Table 1) to a non-determinable level. This reduction in bacterial load may be attributed to the breakdown of plasma membrane, protein denaturation, and changes in the cell wall permeability of the bacteria, among other effects (TRUONG et al., 2016TRUONG, B. Q. et al. High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering, v.169, p.72-78, 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877415003738 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.jfoodeng.2015.08.020.
https://www.sciencedirect.com/science/ar... ; CHEN et al., 2021CHEN, L. et al. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage. International Journal Food Science Technologies, v.57, n.2, p.1226-1236. 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/action/showCitFormats? >. Accessed: Aug. 23, 2023. doi: 10.1111/ijfs.15505.
https://ifst.onlinelibrary.wiley.com/act... ).

The data presented here are consistent with the literature. YI et al. (2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ) in a scallop shucking study (Argopecten irradians) detected reduction of the mesophilic microbiota at unassessable level with application of 200MPa for 3 min. In line with this, LIU et al. (2022LIU, C. et al. Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis). Food Chemistry, v.372, p.131247. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814621022536 >. Accessed: Oct. 03, 2022. doi: 10.1016/j.foodchem.2021.131247.
https://www.sciencedirect.com/science/ar... ) verified a reduction in the mesophyll count in oysters treated at 200, 400 and 600MPa for 3 minutes. A decrease in total microbiota after HP treatment of seafood in the range of 200-600 MPa has previously been reported (CRUZ-ROMERO et al., 2008aCRUZ-ROMERO, M. et al. Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science & Emerging Technologies, v.9, n.4, p.441-447. 2008a. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856408000362 >. Accessed: Aug. 05, 2019. doi: 10.1016/j.ifset.2008.04.002.
http://www.sciencedirect.com/science/art... ; GINSON et al., 2015GINSON, J. et al. Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage. Food Microbiology, v.46, p.596-603. 2015. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0740002014002585 >. Accessed: Aug. 16, 2019. doi: 10.1016/j.fm.2014.10.008.
http://www.sciencedirect.com/science/art... ; REYES et al., 2015REYES, J. E. et al. Effect of high hydrostatic pressure (HHP) treatments on the microbiological shelf life of refrigerated horse mackerel (Trachurus murphyi). Innovative Food Science and Emerging Technologies, v.29, p.107-12. 2015. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415000260 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.ifset.2015.01.010.
https://www.sciencedirect.com/science/ar... ; CHEN et al., 2021CHEN, L. et al. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage. International Journal Food Science Technologies, v.57, n.2, p.1226-1236. 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/action/showCitFormats? >. Accessed: Aug. 23, 2023. doi: 10.1111/ijfs.15505.
https://ifst.onlinelibrary.wiley.com/act... ; TSAI et al., 2022TSAI, Y. H. et al. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties, v.25, n.1, p.237-251, 2022. doi: 10.1080/10942912.2022.2029483.
https://doi.org/10.1080/10942912.2022.20... ).

Effect of HP-treatment on color of scallop muscle

Color is one of the main attributes of foods that influence acceptability by consumers and purchasing decision (PATHARE et al., 2013PATHARE, P. B. et al. Colour measurement and analysis in fresh and processed foods: a review. Food and Hioprocess Technology, v.6, n.1, p.36-60. 2013. Available from: <Available from: https://link.springer.com/article/10.1007/s11947-012-0867-9 >. Accessed: May, 25, 2019. doi: 10.1007/s11947-012-0867-9.
https://link.springer.com/article/10.100... ; SUEMITSU & CRISTIANINI, 2019SUEMITSU, L.; CRISTIANINI, M. Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage. LWT, v.101, p.92-99. 2019. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643818309794 >. Accessed: Jan. 06, 2020. doi: 10.1016/j.lwt.2018.11.028.
http://www.sciencedirect.com/science/art... ). The color of seafood muscle is related not only with carotenoids and heme pigments, namely myoglobin and hemoglobin (KAUR et al., 2016KAUR, B. P. et al. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon). Innovative food science & emerging technologies, v.33, p.47-55. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415002581 >. Accessed: Aug. 25, 2023. doi: 10.1016/j.ifset.2015.12.002.
https://www.sciencedirect.com/science/ar... ), but also with the muscle physical structure and the amount of unbound water that influences light scattering (CHÉRET et al., 2005CHÉRET, R. et al. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of food science, v.70, n.8, p.e477-e483. 2005. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2005.tb11518.x >. Accessed: Sept. 02, 2019. doi: 10.1111/j.1365-2621.2005.tb11518.x.
https://ift.onlinelibrary.wiley.com/doi/... ).

Significant changes were observed in the surface color of scallop adductor muscle following HPP (Table 2). The scallop samples lost their transparency with increased pressure intensity and holding time as clearly indicated by increased L^* values. Higher pressure levels resulted in brighter and less transparent adductor tissue, consistent with findings in other fishes and seafood including scallops, red abalone, shrimp and oysters (CRUZ-ROMERO et al., 2004CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
https://www.sciencedirect.com/science/ar... ; BRIONES-LABARCA et al., 2012BRIONES-LABARCA, V. et al. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science & Emerging Technologies, v.13, p.42-50. 2012. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856411001160 >. Accessed: Nov. 20, 2019. doi: 10.1016/j.ifset.2011.09.002.
https://www.sciencedirect.com/science/ar... ; YI et al., 2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ; CHEN et al., 2022CHEN, L. et al. Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing. Food Science & Nutrition. 2022. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939 >. Accessed: Sept. 01, 2022. doi: 10.1002/fsn3.2939.
https://onlinelibrary.wiley.com/doi/abs/... ; LIU et al., 2022LIU, C. et al. Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis). Food Chemistry, v.372, p.131247. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814621022536 >. Accessed: Oct. 03, 2022. doi: 10.1016/j.foodchem.2021.131247.
https://www.sciencedirect.com/science/ar... ). Similarly, for a given pressure level, the L^* value increased with increasing processing time, according to SEQUEIRA-MUNOZ et al. (2006SEQUEIRA-MUNOZ, A. et al. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science & Emerging Technologies, v.7, n.1-2, p.13-18. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856406000130 >. Accessed: Jun. 04, 2019. doi: 10.1016/j.ifset.2005.06.006.
https://www.sciencedirect.com/science/ar... ) on the application of HHP to carp. The parameters redness (a^* value) and yellow/blue color indicator (b^* value) did not present a significant difference (P ≤ 0.05) in relation to the control (Table 2).

Authors assume that changes in the L^* value of HHP treated samples are due to modifications in the protein matrix, such as denaturation and coagulation of myofibrillar and sarcoplasmic proteins (CRUZ-ROMERO et al., 2004CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
https://www.sciencedirect.com/science/ar... ; CRUZ-ROMERO et al., 2007CRUZ-ROMERO, M. et al. Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.8, n.1, p.30-38. 2007. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856406000464 >. Accessed: Aug. 02, 2019. doi: 10.1016/j.ifset.2006.05.002.
http://www.sciencedirect.com/science/art... ; CRUZ-ROMERO et al., 2008cCRUZ-ROMERO, M. C. et al. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.9, n.1, p.54-61. 2008c. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856407000707 >. Accessed: Aug. 26, 2019. doi: 10.1016/j.ifset.2007.05.003.
http://www.sciencedirect.com/science/art... ; TEIXEIRA et al., 2014TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
http://www.sciencedirect.com/science/art... ; HUGHES et al., 2015HUGHES, B. H. et al. Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens). Journal of food science, v.80, n.1, p.C40-C48. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12717 >. Accessed: Dec. 13, 2019. doi: 10.1111/1750-3841.12717.
https://ift.onlinelibrary.wiley.com/doi/... ). Protein coagulation changes sample surface properties and increases light reflection, which results in white color (KRUK et al., 2011KRUK, Z. A. et al. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, v.22, n.1, p.6-12. 2011. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0956713510001696 >. Accessed: Jun. 02, 2019. doi: 10.1016/j.foodcont.2010.06.003.
https://www.sciencedirect.com/science/ar... ). Lipid oxidation is another possible reason suggested for color changes in fish products, due to degradation of highly unsaturated carotenoids such as astaxanthin CRUZ-ROMERO et al., 2008cCRUZ-ROMERO, M. C. et al. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.9, n.1, p.54-61. 2008c. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856407000707 >. Accessed: Aug. 26, 2019. doi: 10.1016/j.ifset.2007.05.003.
http://www.sciencedirect.com/science/art... ; KAUR et al., 2016KAUR, B. P. et al. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon). Innovative food science & emerging technologies, v.33, p.47-55. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415002581 >. Accessed: Aug. 25, 2023. doi: 10.1016/j.ifset.2015.12.002.
https://www.sciencedirect.com/science/ar... ).

Whiteness values (W) in samples treated with 200 MPa per 0 min of holding time were not significantly different from the control sample. The treatments 200Mpa/5min, 300Mpa/ 2.5min and 400Mpa / 0min showed a significant increase in the degree of whiteness in relation to the control, but not among them. However, the samples lost their translucency and became whiter with a higher pressure level (400 Mpa) and a retention time of 5 min, revealing a cooking appearance. MURCHIE et al. (2005MURCHIE, L. W. et al. High pressure processing of shellfish: a review of microbiological and other quality aspects. Innovative Food Science & Emerging Technologies, v.6, n.3, p.257-270. 2005. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856405000457 >. Accessed: May, 10, 2019. doi: 10.1016/j.ifset.2005.04.001.
https://www.sciencedirect.com/science/ar... ) described that seafood after high pressure processing may present opacity appearance similar to that obtained by very light cooking.

In a study with chicken meat, KRUK et al. (2011KRUK, Z. A. et al. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, v.22, n.1, p.6-12. 2011. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0956713510001696 >. Accessed: Jun. 02, 2019. doi: 10.1016/j.foodcont.2010.06.003.
https://www.sciencedirect.com/science/ar... ) observed that HHP resulted in increased muscle brightness due to the loss of active pigment together with coagulation of proteins that altered the surface properties, thus increasing light reflection and whitening color. These effects can contribute to consumer’s acceptance of raw eating seafood, but can be negative for frozen HHP-shucked adductor muscles of products purchased for subsequent cooking (YI et al., 2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ).

It Is possible that HPP also increases the oxidizing potential of the medium, and consequently myoglobin oxidation occurs, in addition to other oxidative processes such as lipid and protein oxidation, which also affects the color (OLIVEIRA et al., 2017OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
http://www.sciencedirect.com/science/art... ).

The ΔE values presented significant differences (P ≤ 0.05) between HP treated and untreated scallop samples (Table 2), which can be considered very distinct (ΔE > 3) based on a classification scale suggested for total color difference (ADEKUNLE & OZOEMENA, 2010ADEKUNLE, A. S.; OZOEMENA, K. I. Electron transport and electrocatalytic properties of MWCNT/nickel nanocomposites: hydrazine and diethylaminoethanethiol as analytical probes. Journal of Electroanalytical Chemistry, v.645, n.1, p.41-49. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S157266571000175X >. Accessed: Jul. 15, 2020. doi: 10.1016/j.jelechem.2010.04.010.
https://www.sciencedirect.com/science/ar... ) (see instrumental color methodology), even when using low intensity processes (lowest pressure / time levels).

Effect of HP-treatment on cutting strength of scallop muscle

Cutting resistance strength of the scallop adductor muscle is shown in table 1. A significant reduction in the shear force was observed in all treatments except for the 400MPa for 5min, which presented a lower value with non-significant difference from the control (P > 0.05). Similar results were found by (PÉREZ-WON et al., 2005PÉREZ-WON, M. et al. Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles. Food Science and Technology International, v.11, n.6, p.477-484. 2005. Available from: <Available from: https://journals.sagepub.com/doi/abs/10.1177/1082013205060761 >. Accessed: Jun. 30, 2020. doi: 10.1177/1082013205060761.
https://journals.sagepub.com/doi/abs/10.... ), in which hardness of muscle decreased after a single 10 min. pulse regardless the pressure level (200 MPa or 400 MPa). Nevertheless, scallops treated with step pulses did not change compared to unpressurised samples. ZHANG et al. (2015ZHANG, Y. et al. Effect of Single‐and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). Journal of Food Science, v.80, n.5, p.E1012-E1020. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12851 >. Accessed: Sept. 21, 2019. doi: 10.1111/1750-3841.12851.
https://ift.onlinelibrary.wiley.com/doi/... ) also observed lower hardness in pressurized squid at 200, 400 and 600 MPa per 1 cycle of 20 min or two of 10 min.

However, many authors reported increased shear strength or hardness after pressurizing seafood. CRUZ-ROMERO et al. (2008aCRUZ-ROMERO, M. et al. Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science & Emerging Technologies, v.9, n.4, p.441-447. 2008a. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856408000362 >. Accessed: Aug. 05, 2019. doi: 10.1016/j.ifset.2008.04.002.
http://www.sciencedirect.com/science/art... ) observed that HPP treatment at 260 MPa, 400MPa or 600 MPa for 5 min at 20 °C increased cutting strength of oysters; HSU et al. (2010HSU, K. C. et al. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette. Journal of the Science of Food and Agriculture, v.90, n.3, p.530-535. 2010. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3854 >. Accessed: Nov. 20, 2019. doi: 10.1002/jsfa.3854.
https://onlinelibrary.wiley.com/doi/abs/... ) reported the increase of shear strength in oysters at 300MPa for 0 min; YI et al. (2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ) reported that HP treatment at 350 MPa for 0 min increased hardening in scallops.

LOPEZ-CABALLERO et al. (2000LOPEZ-CABALLERO, M. et al. Oyster preservation by high-pressure treatment. Journal of Food Protection, v.63, n.2, p.196-201. 2000. Available from: <Available from: https://meridian.allenpress.com/jfp/article/63/2/196/169232/Oyster-Preservation-by-High-Pressure-Treatment >. Accessed: Jul. 05, 2019. doi: 10.4315/0362-028X-63.2.196.
https://meridian.allenpress.com/jfp/arti... ) suggested that the increase shear strength in oyster tissue after HPP might be due to denaturation-induced aggregation and water loss. HPP affects proteins by disrupting non-covalent interactions (electrostatic and hydrophobic) leading to the formation of new bonds within and between protein molecules (MESSENS et al., 1997MESSENS, W. et al. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, v.8, n.4, p.107-112. 1997. Available from: <https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157>. Accessed. doi: 10.1016/S0924-2244(97)01015-7.
https://www.sciencedirect.com/science/ar... ; MARTÍNEZ et al., 2017MARTÍNEZ, M. A. et al. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies, v.41, p.323-329. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856416309006 >. Accessed: Jul. 24, 2019. doi: https://doi.org/10.1016/j.ifset.2017.04.010.
http://www.sciencedirect.com/science/art... ).

HHP does not break covalent bonds, but it can modify weak energy bonds like hydrogen and hydrophobic bons, impacting protein structures (DING et al., 2022DING, Q. et al. Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment. LWT, v.167, p.113865, 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0023643822008003 >. Accessed: Aug. 26, 2023. doi: 10.1016/j.lwt.2022.113865.
https://www.sciencedirect.com/science/ar... ). However, the effects of HPP lack consistent data, potentially due to variations in parameters, fish species, and methodology used (BELTRÁN-LUGO et al., 2006BELTRÁN-LUGO, A. I. et al. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture, v.258, n.1-4, p.619-632. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024 >. Accessed: Nov. 23, 2019. doi: 10.1016/j.aquaculture.2006.04.039.
https://www.sciencedirect.com/science/ar... ; OLIVEIRA et al., 2017OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
http://www.sciencedirect.com/science/art... ). Texture is influenced by several factors such as chemical composition (DUNAJSKI, 1980DUNAJSKI, E. Texture of fish muscle. Journal of Texture Studies, v.10, n.4, p.301-318. 1980. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1980.tb00862.x >. Accessed: Nov. 25, 2019. doi: 10.1111/j.1745-4603.1980.tb00862.x.
https://onlinelibrary.wiley.com/doi/abs/... ) and structure (TAYLOR et al., 2002TAYLOR, R. et al. Salmon fillet texture is determined by myofiber‐myofiber and myofiber‐myocommata attachment. Journal of Food Science, v.67, n.6, p.2067-2071. 2002. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09502.x >. Accessed: Sept. 29, 2019. doi: 10.1111/j.1365-2621.2002.tb09502.x.
https://ift.onlinelibrary.wiley.com/doi/... ).

The results obtained for instrumental texture are in agreement with the results commented next on SDS-PAGE analysis in which protein denaturation induced by HPP was observed (Figure 1).

Figure 1
SDS-PAGE (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis) of scallop adductor muscle proteins. Molecular weight patterns are shown on the first and last lanes.

Effect of HP-treatment on scallops muscle adductor proteins

The electrophoretic profile of the myofibrillar proteins of the adductor muscle of scallops obtained in SDS-PAGE is shown in figure 1. Bands with the respective molecular weights (MW) were observed: 202.02, 157.42, 112.88, 87.96, 46.71 and 43.41 kDa. The effect of pressure was quite visible on actin (43.41 kDa). In the control sample this band is strongly colored and, in the lines corresponding to the treatments P200T0 and P200T5, a band of PM 46.71 kDa was observed. This band appears more flushed in the P200T0 treatment and decreases the intensity, almost disappearing in the treatment with same level of pressure with the time of 5 minutes (P200T5). It suggested an actin unfolding effect at 200 MPa/0min (P200T0) and the beginning of degradation when the same level of pressure remained for 5 min. (P200T5). In the treatments with pressure levels of 300MPa and 400MPa it is also observed that the actin band became clearer. The MW 202.02 band, corresponding to the myosin heavy chain (MHC), appeared strongly stained in all treatments, suggesting that there was no denaturation due to pressure at any level studied.

The effects of HPP on proteins are related to the rupture of non-covalent interactions (electrostatic and hydrophobic) within protein molecules, and to the subsequent restoration of intra and intermolecular bonds within or between protein molecules (MESSENS et al., 1997MESSENS, W. et al. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, v.8, n.4, p.107-112. 1997. Available from: <https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157>. Accessed. doi: 10.1016/S0924-2244(97)01015-7.
https://www.sciencedirect.com/science/ar... ; MARTÍNEZ et al., 2017MARTÍNEZ, M. A. et al. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies, v.41, p.323-329. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856416309006 >. Accessed: Jul. 24, 2019. doi: https://doi.org/10.1016/j.ifset.2017.04.010.
http://www.sciencedirect.com/science/art... ), as previously discussed. According to CHEFTEL (1992CHEFTEL, J. C. Effects of high hydrostatic pressure on food constituents: an overview. Hiph Pressure Biotechnology, p.195-209. 1992. Available from: <Available from: https://cir.nii.ac.jp/crid/1571980075060408320 >. Accessed: Aug. 03, 2019.
https://cir.nii.ac.jp/crid/1571980075060... ), disulfide bonds are formed during pressurization, due to the proximity of sulfhydryl groups.

Also, other authors have reported that several factors including treatment time, pressure level and temperature (MESSENS et al., 1997MESSENS, W. et al. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, v.8, n.4, p.107-112. 1997. Available from: <https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157>. Accessed. doi: 10.1016/S0924-2244(97)01015-7.
https://www.sciencedirect.com/science/ar... ; TEIXEIRA et al., 2014TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
http://www.sciencedirect.com/science/art... ; LUO et al., 2021LUO, H. et al. Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. LWT, v.147, 2021. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S0023643821008112 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.lwt.2021.111658.
https://www-sciencedirect.ez30.periodico... ) influence in the degree of denaturation.

Moisture, ph and whc of HP-treatment scallop muscle

Table 1 shows the mean values and standard deviations of the moisture content, WHC and pH for untreated and HHP-treated scallop adductor muscle samples. A slight but significant (P ≤ 0.05) increase in moisture content was observed in samples treated by HHP in relation to the control. This result was in accordance with the previous literatures reported by BELTRÁN-LUGO et al. (2006BELTRÁN-LUGO, A. I. et al. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture, v.258, n.1-4, p.619-632. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024 >. Accessed: Nov. 23, 2019. doi: 10.1016/j.aquaculture.2006.04.039.
https://www.sciencedirect.com/science/ar... ), CRUZ-ROMERO et al. (2004CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
https://www.sciencedirect.com/science/ar... ), BRIONES-LABARCA et al. (2012BRIONES-LABARCA, V. et al. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science & Emerging Technologies, v.13, p.42-50. 2012. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856411001160 >. Accessed: Nov. 20, 2019. doi: 10.1016/j.ifset.2011.09.002.
https://www.sciencedirect.com/science/ar... ), YI et al. (2013YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
https://www.sciencedirect.com/science/ar... ) and CHEN et al. (2022CHEN, L. et al. Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing. Food Science & Nutrition. 2022. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939 >. Accessed: Sept. 01, 2022. doi: 10.1002/fsn3.2939.
https://onlinelibrary.wiley.com/doi/abs/... ) who observed that HHP led to an increase of the moisture of treated seafood at pressure levels higher than 200 MPa.

The effects of the pressure level on the adductor muscle moisture content were not strictly linear since the equation contains both a significant (P ≤ 0.05) positive linear coefficient and also a significant (P ≤ 0.05) positive quadratic coefficient. As in all cases when the quadratic term is significant, there is a critical value (in this case only for pressure) that must be considered. The surface plot of moisture corresponding to pressure and holding time (Figure 2a) provides evidence that the increase in pressure was responsible for the increase of moisture in the muscle.

Figure 2
Effect of Pressure level (P: 200-400 MPa) and holding time (t: 0-5 min) on moisture (a), WHC (Water Holding Capacity) (b) and pH (c) of scallop adductor muscle.

One of the expected effects of HPP is the increase in protein hydration (OLIVEIRA et al., 2017OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
http://www.sciencedirect.com/science/art... ). Thus, it is possible that the slight increase in moisture content is due to changes in the structure of the protein molecules (CRUZ-ROMERO et al., 2004CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
https://www.sciencedirect.com/science/ar... ; OLIVEIRA et al., 2017OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
http://www.sciencedirect.com/science/art... ). Water holding capacity (WHC) has special importance in seafood products whether by affecting product yield or its direct relation with functional and sensory attributes of the final product and, consequently, consumer perception (LUO et al., 2021LUO, H. et al. Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. LWT, v.147, 2021. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S0023643821008112 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.lwt.2021.111658.
https://www-sciencedirect.ez30.periodico... ). The lowest WHC values, compared to the control sample, were for samples treated at 200 MPa/5 min and 400 MPa/5 min, by showing the influence of pressurizing time in this parameter. For WHC the effects of the pressure level and the holding time were not strictly linear since the equation contains both negative lineal coefficients (first order term) significant (P ≤ 0.05) for holding time and positive quadratic coefficient significant (P ≤ 0.05) for pressure (Table 3). Thus, as can be observed in Figure 2b, WHC values decreased with increasing holding time.

A possible explanation for the increase in WHC after pressurizing would be that HPP promotes cross-link interactions through hydrogen bonds and hydrophobic interactions which could retain water molecules (ZHANG et al., 2015ZHANG, Y. et al. Effect of Single‐and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). Journal of Food Science, v.80, n.5, p.E1012-E1020. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12851 >. Accessed: Sept. 21, 2019. doi: 10.1111/1750-3841.12851.
https://ift.onlinelibrary.wiley.com/doi/... ). MARTÍNEZ et al. (2017MARTÍNEZ, M. A. et al. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies, v.41, p.323-329. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856416309006 >. Accessed: Jul. 24, 2019. doi: https://doi.org/10.1016/j.ifset.2017.04.010.
http://www.sciencedirect.com/science/art... ) reported a similar behavior when analyzing pressurized crabs; the WHC values were higher than the control at 100 MPa and 300 MPa for 5 min, but at the pressure level of 600 MPa/5 min, the sample showed lower WHC. And they suggested that at this pressure, the electrostatic interactions, which stabilize the quaternary and tertiary structure of proteins and activate the reactions of sulfhydryl-disulfide bond exchange, can be disrupted. And these structural changes have resulted in the dissociation of proteins. Different fish species may also respond differently to HPP, with some showing increased WHC and others showing a reduction (CHRISTENSEN et al., 2017CHRISTENSEN, L. B. et al. Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control, v.72, p.90-96. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0956713516304078 >. Accessed: Aug. 02, 2019. doi: 10.1016/j.foodcont.2016.07.037.
http://www.sciencedirect.com/science/art... ; OLIVEIRA et al., 2017OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
http://www.sciencedirect.com/science/art... ). The influence of HPP on WHC appears to be influenced by the specific processing conditions and protein characteristics (OLIVEIRA et al., 2017OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
http://www.sciencedirect.com/science/art... ; BONFIM et al., 2019BONFIM, R. C. et al. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality. Food Science and Technology, v.39, n.3. p.515-523. 2019. Available from: <Available from: https://www.scielo.br/j/cta/a/NqvxJB8w8HFfrxyXcxvYvWb/?lang=en# >. Accessed: Aug. 26, 2023. doi: 10.1590/fst.26918.
https://www.scielo.br/j/cta/a/NqvxJB8w8H... ).

The pH of the adductor muscle of “in natura” in the present study was on average 6.28. This data is in agreement with PACHECO-AGUILAR et al. (2008PACHECO-AGUILAR, R. et al. Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage. Food chemistry, v.106, n.1, p.253-259. 2008. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814607005419 >. Accessed: May, 21, 2019. doi: 10.1016/j.foodchem.2007.05.079.
https://www.sciencedirect.com/science/ar... ) evaluated in the same species, who found the value of pH 6.3. Higher values were found by BELTRÁN-LUGO et al. (2006BELTRÁN-LUGO, A. I. et al. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture, v.258, n.1-4, p.619-632. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024 >. Accessed: Nov. 23, 2019. doi: 10.1016/j.aquaculture.2006.04.039.
https://www.sciencedirect.com/science/ar... ) for the same species, ranging from 6.59 - 6.80 due to seasonality.

HP-treated scallop adductor muscle showed significantly (P ≤ 0.05) increased pH relative to untreated scallop (Table 1), consistent with previous reports for oysters (CRUZ-ROMERO et al., 2004CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
https://www.sciencedirect.com/science/ar... ; BINDU et al., 2013; TEIXEIRA et al., 2014TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
http://www.sciencedirect.com/science/art... ; CHEN et al., 2021CHEN, L. et al. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage. International Journal Food Science Technologies, v.57, n.2, p.1226-1236. 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/action/showCitFormats? >. Accessed: Aug. 23, 2023. doi: 10.1111/ijfs.15505.
https://ifst.onlinelibrary.wiley.com/act... ). The pH was affected by both pressure level and waiting time. The effect of pressure was not strictly linear, since the equation contains both a significant positive linear and quadratic coefficient (P ≤ 0.05). The effect of holding time in this case was strictly linear, with a significant negative regression coefficient (P ≤ 0.05).

The muscular pH of consuming animals is due to metabolic routes that occurs in the post-mortem period. Like this, post-mortem glycolysis of fish muscle results in the accumulation of octopine, lactate and H+, which in turn lowers muscle pH (HILTZ & DYER, 1971HILTZ, D. F.; DYER. W. Octopine in postmortem adductor muscle of the sea scallop (Placopecten magellanicus). Journal of the Fisheries Board of Canada, v.28, n.6, p.869-874. 1971. Available from: <Available from: https://cdnsciencepub.com/doi/10.1139/f71-127 >. Accessed: Nov. 13, 2019. doi: 10.1139/f71-127.
https://cdnsciencepub.com/doi/10.1139/f7... ) and with this reduces the net surface charge on muscle proteins, and causes their partial denaturation (GRAM & HUSS, 1996GRAM, L.; HUSS, H. H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, v.33, n.1, p.121-137. 1996. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/0168160596011348 >. Accessed: Nov. 05, 2019. doi: 10.1016/0168-1605(96)01134-8.
http://www.sciencedirect.com/science/art... ). The decrease in pH can lead to some WHC loss (GRAM & HUSS, 1996GRAM, L.; HUSS, H. H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, v.33, n.1, p.121-137. 1996. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/0168160596011348 >. Accessed: Nov. 05, 2019. doi: 10.1016/0168-1605(96)01134-8.
http://www.sciencedirect.com/science/art... ). Additionally, pH strongly influences the microbiology of fish muscle, specially pH sensitive spoilage bacteria (GRAM & HUSS, 1996GRAM, L.; HUSS, H. H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, v.33, n.1, p.121-137. 1996. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/0168160596011348 >. Accessed: Nov. 05, 2019. doi: 10.1016/0168-1605(96)01134-8.
http://www.sciencedirect.com/science/art... ).

Thus, authors suggested that the variation in pH can be attributed to conformational changes in muscle proteins associated with their denaturation, due to more or less exposure of acidic and basic amino acids groups (TEIXEIRA et al., 2014TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
http://www.sciencedirect.com/science/art... ; CHEN et al., 2021CHEN, L. et al. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage. International Journal Food Science Technologies, v.57, n.2, p.1226-1236. 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/action/showCitFormats? >. Accessed: Aug. 23, 2023. doi: 10.1111/ijfs.15505.
https://ifst.onlinelibrary.wiley.com/act... ).

Optimization of HPP conditions

Although, the scallop adductor muscle is considered a delicacy, an ingredient that is widely used in high gastronomy preparations and has an appreciable taste and texture, scallops are bivalve mollusks, organisms that have the alimentary habit of filtering suspended particles in the water column where they are cultivated, and this may represent health risks for consumers. Moreover, they are commonly consumed raw or partially cooked. Thus, the HHP applied to this type of food can favor the microbiological quality, reducing spoilage and even pathogenic microorganisms depending on the level of pressure and holding time employed.

However, it is known that HHP can influence the protein structure and consequently promote changes in muscle pH, texture and WHC values. Therefore, when proposing HHP processing, the effects on these parameters should be evaluated and adjusted to obtain the maximum favorable characteristics within a limit that provides a food with improved technological characteristics and also safe consumption.

Response variables with at least a statistically significant coefficient in the effects considered in the regression models (moisture, pH and WHC) were selected for simultaneous optimization of the process condition. As previously detailed, HPP affected each response differently. Therefore, this tool is fundamental to reach a compromise solution that allows to obtain good results for all variables under study. Figure 3 shows the profiles predicted at the different levels analyzed for each independent variable (pressure level and holding time), keeping constant the level of the other independent variable at the estimated optimal value. Figure 3 also shows each individual convenience function and global desirability function profiles.

Figure 3
Simultaneous optimization of process conditions for HPP of adductor muscle scallop.

The criteria selected for optimization of process parameters were: moisture content and WHC maximization; and pH close to the control (P = 6.3). Based on the above criteria, the predicted ideal process condition leading to the maximum value of the overall convenience function for the process under study was a combination of a pressure level of 363.33 MPa and a holding time of 1.7 min (which would correspond to practical operational values at 365 MPa and 2 min).

The desirability provided the most appropriate level of pressure and holding time for processing the scallop adductor muscle while maintaining the ideal physicochemical characteristics proposed here. This value of 360 MPa for 2 min exceeds the pressure level and waiting time required to bring the mesophilic and psychotropic microbial counts to an undetectable level under the conditions of that study. Thus, we can suggest that the HHP applied to N. nodosus scallops, under the conditions studied, could significantly reduce the microbial load and maintain the desirable characteristics of succulence, and also maintain the pH equivalent to the control sample, since pH directly influences the development of the microbiota.

CONCLUSION

High Pressure Processing (HPP) considerably changed the quality of scallop adductor muscle, which varied according to the processing variables (pressure level and pressure holding time). In general, the treatments showed significant increases in moisture content and pH values. The increase in pressure level and holding time enabled improvements in microbiological quality, being the highest reduction in bacterial counts observed in the treatment at 200 MPa during 0min. The WHC presented antagonistic effects between the pressure levels and holding time, in which the less severe pressure level of 200 MPa promoted the greater increase of the value of WHC and the greater holding time of 5 min promoted a decrease of the parameter. The color of muscle were negatively affected in treatments at 200 and 400 MPa during 5 min, considering the standard characteristics of control sample, resulting in ΔE value above 3.0.

Cutting strength showed lower values in all treatments compared to the control, demonstrating that the applied treatments promoted the softening of the adductor muscle. Changes in the protein profiles (SDS-PAGE analyses) might explain the effect of HPP on adductor muscle physical properties. Depending on the principal goal for the application of HPP (e.g. microbiological safety or improved texture), different HPP conditions should be chosen. The optimization analysis suggests that HHP applied at 365 MPa and 2 min would lead to a product with proper characteristics and maximum reduction of spoilage microorganisms.

Future studies are needed to investigate the effect of HPP treatments in the quality attributes of scallop muscle during storage, mainly by including sensory evaluation and acceptance, which will enable to assess the potential of HPP to extend their shelf-life and potential use by the seafood industry.

ACKNOWLEDGMENTS

The authors are grateful for the Doctorate Scholarship provided by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) to Thayrine Rodrigues Martins and the Project funding provided by Embrapa Agroindústria de Alimentos and Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ).

REFERENCES

ADEKUNLE, A. S.; OZOEMENA, K. I. Electron transport and electrocatalytic properties of MWCNT/nickel nanocomposites: hydrazine and diethylaminoethanethiol as analytical probes. Journal of Electroanalytical Chemistry, v.645, n.1, p.41-49. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S157266571000175X >. Accessed: Jul. 15, 2020. doi: 10.1016/j.jelechem.2010.04.010.
» https://doi.org/10.1016/j.jelechem.2010.04.010.» https://www.sciencedirect.com/science/article/abs/pii/S157266571000175X
ALAK, G. et al, The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar. Food Bioscience, v.41, p.100976. 2021. Available from: <Available from: https://www.sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S2212429221001012 >. Accessed: Aug. 26, 2023. doi: 10.1016/j.fbio.2021.100976.
» https://doi.org/10.1016/j.fbio.2021.100976.» https://www.sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S2212429221001012
AOAC, Association of Official Analytical Chemists, Official Methods of Analysis of AOAC International. 2010.
ARU, V. et al. The foodome of bivalve molluscs: From hedonic eating to healthy diet. Journal of Food Composition and Analysis, v.69, p.13-19. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0889157518300188 >. Accessed. Jul. 18, 2019. doi: 10.1016/j.jfca.2018.01.018.
» https://doi.org/10.1016/j.jfca.2018.01.018.» https://www.sciencedirect.com/science/article/pii/S0889157518300188
BELTRÁN-LUGO, A. I. et al. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture, v.258, n.1-4, p.619-632. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024 >. Accessed: Nov. 23, 2019. doi: 10.1016/j.aquaculture.2006.04.039.
» https://doi.org/10.1016/j.aquaculture.2006.04.039.» https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024
BINDU, J. et al. High pressure treatment of green mussel Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage. Indian Journal of Fisheries, v.62, n.2. 2015. Available from: <Available from: https://epubs.icar.org.in/index.php/IJF/article/view/40153 >. Accessed: Oct. 8, 2019.
» https://epubs.icar.org.in/index.php/IJF/article/view/40153
BONFIM, R. C. et al. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality. Food Science and Technology, v.39, n.3. p.515-523. 2019. Available from: <Available from: https://www.scielo.br/j/cta/a/NqvxJB8w8HFfrxyXcxvYvWb/?lang=en# >. Accessed: Aug. 26, 2023. doi: 10.1590/fst.26918.
» https://doi.org/10.1590/fst.26918.» https://www.scielo.br/j/cta/a/NqvxJB8w8HFfrxyXcxvYvWb/?lang=en#
BOX, G. E.; BEHNKEN, D. W. Some new three level designs for the study of quantitative variables. Technometrics, v.2, n.4, p.455-475. 1960. Available from: <Available from: https://www.tandfonline.com/action/showCitFormats?doi=10.1080%2F00401706.1960.10489912 >. Accessed: Aug. 01, 2019. doi: 10.1080/00401706.1960.10489912.
» https://doi.org/10.1080/00401706.1960.10489912.» https://www.tandfonline.com/action/showCitFormats?doi=10.1080%2F00401706.1960.10489912
BRIONES-LABARCA, V. et al. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science & Emerging Technologies, v.13, p.42-50. 2012. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856411001160 >. Accessed: Nov. 20, 2019. doi: 10.1016/j.ifset.2011.09.002.
» https://doi.org/10.1016/j.ifset.2011.09.002.» https://www.sciencedirect.com/science/article/abs/pii/S1466856411001160
CHEFTEL, J. C. Effects of high hydrostatic pressure on food constituents: an overview. Hiph Pressure Biotechnology, p.195-209. 1992. Available from: <Available from: https://cir.nii.ac.jp/crid/1571980075060408320 >. Accessed: Aug. 03, 2019.
» https://cir.nii.ac.jp/crid/1571980075060408320
CHEN, L. et al. Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing. Food Science & Nutrition. 2022. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939 >. Accessed: Sept. 01, 2022. doi: 10.1002/fsn3.2939.
» https://doi.org/10.1002/fsn3.2939.» https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939
CHEN, L. et al. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage. International Journal Food Science Technologies, v.57, n.2, p.1226-1236. 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/action/showCitFormats? >. Accessed: Aug. 23, 2023. doi: 10.1111/ijfs.15505.
» https://doi.org/10.1111/ijfs.15505.» https://ifst.onlinelibrary.wiley.com/action/showCitFormats?
CHÉRET, R. et al. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of food science, v.70, n.8, p.e477-e483. 2005. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2005.tb11518.x >. Accessed: Sept. 02, 2019. doi: 10.1111/j.1365-2621.2005.tb11518.x.
» https://doi.org/10.1111/j.1365-2621.2005.tb11518.x.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2005.tb11518.x
CHRISTENSEN, L. B. et al. Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control, v.72, p.90-96. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0956713516304078 >. Accessed: Aug. 02, 2019. doi: 10.1016/j.foodcont.2016.07.037.
» https://doi.org/10.1016/j.foodcont.2016.07.037.» http://www.sciencedirect.com/science/article/pii/S0956713516304078
CRUZ-ROMERO, M. et al. Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.8, n.1, p.30-38. 2007. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856406000464 >. Accessed: Aug. 02, 2019. doi: 10.1016/j.ifset.2006.05.002.
» https://doi.org/10.1016/j.ifset.2006.05.002.» http://www.sciencedirect.com/science/article/pii/S1466856406000464
CRUZ-ROMERO, M. et al. Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science & Emerging Technologies, v.9, n.4, p.441-447. 2008a. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856408000362 >. Accessed: Aug. 05, 2019. doi: 10.1016/j.ifset.2008.04.002.
» https://doi.org/10.1016/j.ifset.2008.04.002.» http://www.sciencedirect.com/science/article/pii/S1466856408000362
CRUZ-ROMERO, M. et al. Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control, v.19, n.12, p.1139-1147. 2008b. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0956713507002630 >. Accessed: Aug. 07, 2019. doi: 10.1016/j.foodcont.2007.12.004.
» https://doi.org/10.1016/j.foodcont.2007.12.004.» http://www.sciencedirect.com/science/article/pii/S0956713507002630
CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
» https://doi.org/10.1016/j.ifset.2004.01.002.» https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086
CRUZ-ROMERO, M. C. et al. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.9, n.1, p.54-61. 2008c. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856407000707 >. Accessed: Aug. 26, 2019. doi: 10.1016/j.ifset.2007.05.003.
» https://doi.org/10.1016/j.ifset.2007.05.003.» http://www.sciencedirect.com/science/article/pii/S1466856407000707
DA SILVA, E. G. et al. Economic feasibility of integrated multi-trophic aquaculture (mussel Perna perna, scallop Nodipecten nodosus and seaweed Kappaphycus alvarezii) in Southeast Brazil: A small-scale aquaculture farm model. Aquaculture, v.552, p.738031. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0044848622001478 >. Accessed: Oct. 01, 2022. doi: 10.1016/j.aquaculture.2022.738031.
» https://doi.org/10.1016/j.aquaculture.2022.738031.» https://www.sciencedirect.com/science/article/pii/S0044848622001478
DENOYA, G. I. et al. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. Innovative Food Science & Emerging Technologies, v.33, p.84-93. 2016. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856415002441 >. Accessed: Sept. 26, 2020. doi: 10.1016/j.ifset.2015.11.014.
» https://doi.org/10.1016/j.ifset.2015.11.014.» http://www.sciencedirect.com/science/article/pii/S1466856415002441
DERRINGER, G.; SUICH, R. Simultaneous optimization of several response variables. Journal of quality technology, v.12, n.4, p.214-219. 1980. Available from: <Available from: https://www.tandfonline.com/doi/abs/10.1080/00224065.1980.11980968 >. Accessed: Oct. 07, 2022. doi: 10.1080/00224065.1980.11980968.
» https://doi.org/10.1080/00224065.1980.11980968.» https://www.tandfonline.com/doi/abs/10.1080/00224065.1980.11980968
DING, Q. et al. Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment. LWT, v.167, p.113865, 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0023643822008003 >. Accessed: Aug. 26, 2023. doi: 10.1016/j.lwt.2022.113865.
» https://doi.org/10.1016/j.lwt.2022.113865.» https://www.sciencedirect.com/science/article/pii/S0023643822008003
DUNAJSKI, E. Texture of fish muscle. Journal of Texture Studies, v.10, n.4, p.301-318. 1980. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1980.tb00862.x >. Accessed: Nov. 25, 2019. doi: 10.1111/j.1745-4603.1980.tb00862.x.
» https://doi.org/10.1111/j.1745-4603.1980.tb00862.x.» https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1980.tb00862.x
DUONG, T.; BALABAN, M. Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology. Innovative Food Science & Emerging Technologies, v.26, p.93-101. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856414001519 >. Accessed: Dec. 01, 2019. doi: 10.1016/j.ifset.2014.09.005.
» https://doi.org/10.1016/j.ifset.2014.09.005.» http://www.sciencedirect.com/science/article/pii/S1466856414001519
FAO. The State of World Fisheries and Aquaculture 2020. Sustainability in action. 2020. Available from: <Available from: https://www.fao.org/documents/card/en/c/ca9229en >. Accessed: Jul. 20, 2022. doi: 10.4060/ca9229en.
» https://doi.org/10.4060/ca9229en.» https://www.fao.org/documents/card/en/c/ca9229en
FERNANDEZ, M. et al. Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie. Innovative Food Science & Emerging Technologies, v.47, p.170-179. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856417305830 >. Accessed: Dec. 05, 2019. doi: 10.1016/j.ifset.2018.02.011.
» https://doi.org/10.1016/j.ifset.2018.02.011.» https://www.sciencedirect.com/science/article/abs/pii/S1466856417305830
GINSON, J. et al. Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage. Food Microbiology, v.46, p.596-603. 2015. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0740002014002585 >. Accessed: Aug. 16, 2019. doi: 10.1016/j.fm.2014.10.008.
» https://doi.org/10.1016/j.fm.2014.10.008.» http://www.sciencedirect.com/science/article/pii/S0740002014002585
GÓMEZ-GUILLÉN, M. C. et al. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids, v.16, n.1, p.25-34. 2002. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0268005X01000352 >. Accessed: Oct. 07, 2021. doi: 10.1016/S0268-005X(01)00035-2.
» https://doi.org/10.1016/S0268-005X(01)00035-2.» https://www.sciencedirect.com/science/article/abs/pii/S0268005X01000352
GRAM, L.; HUSS, H. H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, v.33, n.1, p.121-137. 1996. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/0168160596011348 >. Accessed: Nov. 05, 2019. doi: 10.1016/0168-1605(96)01134-8.
» https://doi.org/10.1016/0168-1605(96)01134-8.» http://www.sciencedirect.com/science/article/pii/0168160596011348
GRANATO, D. et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food chemistry, v.121, n.3, p.899-906. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814610000944 >. Accessed: Nov. 04, 2019. doi: 10.1016/j.foodchem.2010.01.014.
» https://doi.org/10.1016/j.foodchem.2010.01.014.» https://www.sciencedirect.com/science/article/pii/S0308814610000944
HILTZ, D. F.; DYER. W. Octopine in postmortem adductor muscle of the sea scallop (Placopecten magellanicus). Journal of the Fisheries Board of Canada, v.28, n.6, p.869-874. 1971. Available from: <Available from: https://cdnsciencepub.com/doi/10.1139/f71-127 >. Accessed: Nov. 13, 2019. doi: 10.1139/f71-127.
» https://doi.org/10.1139/f71-127.» https://cdnsciencepub.com/doi/10.1139/f71-127
HSU, C.-P. et al. Effects of high-pressure processing on the quality of chopped raw octopus. LWT - Food Science and Technology, v.56, n.2, p.303-308. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643813004416 >. Accessed: Nov. 28, 2019. doi: 10.1016/j.lwt.2013.11.025.
» https://doi.org/10.1016/j.lwt.2013.11.025.» http://www.sciencedirect.com/science/article/pii/S0023643813004416
HSU, K. C. et al. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette. Journal of the Science of Food and Agriculture, v.90, n.3, p.530-535. 2010. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3854 >. Accessed: Nov. 20, 2019. doi: 10.1002/jsfa.3854.
» https://doi.org/10.1002/jsfa.3854.» https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3854
HUGHES, B. H. et al. Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens). Journal of food science, v.80, n.1, p.C40-C48. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12717 >. Accessed: Dec. 13, 2019. doi: 10.1111/1750-3841.12717.
» https://doi.org/10.1111/1750-3841.12717.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12717
HUGHES, B. H., et al. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food chemistry, v.194, p.487-494. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814615011784 >. Accessed: Jul. 20, 2019. doi: 10.1016/j.foodchem.2015.07.144.
» https://doi.org/10.1016/j.foodchem.2015.07.144.» https://www.sciencedirect.com/science/article/abs/pii/S0308814615011784
KAUR, B. P. et al. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon). Innovative food science & emerging technologies, v.33, p.47-55. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415002581 >. Accessed: Aug. 25, 2023. doi: 10.1016/j.ifset.2015.12.002.
» https://doi.org/10.1016/j.ifset.2015.12.002.» https://www.sciencedirect.com/science/article/abs/pii/S1466856415002581
KAUSHIK, N. et al. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. LWT - Food Science and Technology, v.69, p.372-381. 2016. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643816300627 >. Accessed: Jun. 01, 2019. doi: 10.1016/j.lwt.2016.01.062.
» https://doi.org/10.1016/j.lwt.2016.01.062.» http://www.sciencedirect.com/science/article/pii/S0023643816300627
KRUK, Z. A. et al. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, v.22, n.1, p.6-12. 2011. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0956713510001696 >. Accessed: Jun. 02, 2019. doi: 10.1016/j.foodcont.2010.06.003.
» https://doi.org/10.1016/j.foodcont.2010.06.003.» https://www.sciencedirect.com/science/article/abs/pii/S0956713510001696
LAEMMLI, U. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, v.227, p.680-5. 1970. Available from: <Available from: https://www.nature.com/articles/227680a0 >. Accessed: Jun. 17, 2019. doi: 10.1038/227680a0.
» https://doi.org/10.1038/227680a0.» https://www.nature.com/articles/227680a0
LIU, C. et al. Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis). Food Chemistry, v.372, p.131247. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814621022536 >. Accessed: Oct. 03, 2022. doi: 10.1016/j.foodchem.2021.131247.
» https://doi.org/10.1016/j.foodchem.2021.131247.» https://www.sciencedirect.com/science/article/pii/S0308814621022536
LOPEZ-CABALLERO, M. et al. Oyster preservation by high-pressure treatment. Journal of Food Protection, v.63, n.2, p.196-201. 2000. Available from: <Available from: https://meridian.allenpress.com/jfp/article/63/2/196/169232/Oyster-Preservation-by-High-Pressure-Treatment >. Accessed: Jul. 05, 2019. doi: 10.4315/0362-028X-63.2.196.
» https://doi.org/10.4315/0362-028X-63.2.196.» https://meridian.allenpress.com/jfp/article/63/2/196/169232/Oyster-Preservation-by-High-Pressure-Treatment
LUO, H. et al. Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. LWT, v.147, 2021. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S0023643821008112 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.lwt.2021.111658.
» https://doi.org/10.1016/j.lwt.2021.111658.» https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S0023643821008112
MARTÍNEZ, M. A. et al. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies, v.41, p.323-329. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856416309006 >. Accessed: Jul. 24, 2019. doi: https://doi.org/10.1016/j.ifset.2017.04.010.
» https://doi.org/https://doi.org/10.1016/j.ifset.2017.04.010.» http://www.sciencedirect.com/science/article/pii/S1466856416309006
MESSENS, W. et al. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, v.8, n.4, p.107-112. 1997. Available from: <https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157>. Accessed. doi: 10.1016/S0924-2244(97)01015-7.
» https://doi.org/10.1016/S0924-2244(97)01015-7 » https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157
MOOTIAN, G. K. et al. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat. Journal of food science, v.78, n.2, p.E251-E257. 2013. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12014 >. Accessed: Jun. 09, 2019. doi: 10.1111/1750-3841.12014.
» https://doi.org/10.1111/1750-3841.12014.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12014
MURCHIE, L. W. et al. High pressure processing of shellfish: a review of microbiological and other quality aspects. Innovative Food Science & Emerging Technologies, v.6, n.3, p.257-270. 2005. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856405000457 >. Accessed: May, 10, 2019. doi: 10.1016/j.ifset.2005.04.001.
» https://doi.org/10.1016/j.ifset.2005.04.001.» https://www.sciencedirect.com/science/article/abs/pii/S1466856405000457
OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
» https://doi.org/10.1016/j.tifs.2017.04.014.» http://www.sciencedirect.com/science/article/pii/S0924224416304344
PACHECO-AGUILAR, R. et al. Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage. Food chemistry, v.106, n.1, p.253-259. 2008. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814607005419 >. Accessed: May, 21, 2019. doi: 10.1016/j.foodchem.2007.05.079.
» https://doi.org/10.1016/j.foodchem.2007.05.079.» https://www.sciencedirect.com/science/article/abs/pii/S0308814607005419
PATHARE, P. B. et al. Colour measurement and analysis in fresh and processed foods: a review. Food and Hioprocess Technology, v.6, n.1, p.36-60. 2013. Available from: <Available from: https://link.springer.com/article/10.1007/s11947-012-0867-9 >. Accessed: May, 25, 2019. doi: 10.1007/s11947-012-0867-9.
» https://doi.org/10.1007/s11947-012-0867-9.» https://link.springer.com/article/10.1007/s11947-012-0867-9
PÉREZ-WON, M. et al. Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles. Food Science and Technology International, v.11, n.6, p.477-484. 2005. Available from: <Available from: https://journals.sagepub.com/doi/abs/10.1177/1082013205060761 >. Accessed: Jun. 30, 2020. doi: 10.1177/1082013205060761.
» https://doi.org/10.1177/1082013205060761.» https://journals.sagepub.com/doi/abs/10.1177/1082013205060761
PRABHAKAR, P. K. et al. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, v.133, p.109157, 2020. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0963996920301824 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.foodres.2020.109157.
» https://doi.org/10.1016/j.foodres.2020.109157.» https://www.sciencedirect.com/science/article/abs/pii/S0963996920301824
REYES, J. E. et al. Effect of high hydrostatic pressure (HHP) treatments on the microbiological shelf life of refrigerated horse mackerel (Trachurus murphyi). Innovative Food Science and Emerging Technologies, v.29, p.107-12. 2015. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415000260 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.ifset.2015.01.010.
» https://doi.org/10.1016/j.ifset.2015.01.010.» https://www.sciencedirect.com/science/article/abs/pii/S1466856415000260
RONG, C. et al. Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology. Innovative Food Science & Emerging Technologies. v.45, p.241-248. 2018. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S1466856417305659 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.ifset.2017.11.001.
» https://doi.org/10.1016/j.ifset.2017.11.001.» https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S1466856417305659
RUPP, G. S.; PARSONS, G. J. Scallop aquaculture and fisheries in Brazil. Developments in Aquaculture and Fisheries Science, v.35. p.1225-1250. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/B9780444627100000249 >. Accessed: Aug. 28, 2023. doi: 10.1016/B978-0-444-62710-0.00024-9.
» https://doi.org/10.1016/B978-0-444-62710-0.00024-9.» https://www.sciencedirect.com/science/article/abs/pii/B9780444627100000249
SEQUEIRA-MUNOZ, A. et al. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science & Emerging Technologies, v.7, n.1-2, p.13-18. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856406000130 >. Accessed: Jun. 04, 2019. doi: 10.1016/j.ifset.2005.06.006.
» https://doi.org/10.1016/j.ifset.2005.06.006.» https://www.sciencedirect.com/science/article/abs/pii/S1466856406000130
SERMENT-MORENO, V. et al. Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers. Journal of Food Engineering, v.144, p.86-92. 2015. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877414003148 >. Accessed: Jul. 24, 2019. doi: 10.1016/j.jfoodeng.2014.07.014.
» https://doi.org/10.1016/j.jfoodeng.2014.07.014.» https://www.sciencedirect.com/science/article/abs/pii/S0260877414003148
SHAO, Y. et al. Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). LWT-Food Science and Technology, v.87, p.234-240. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0023643817305492 >. Accessed: Jul. 28, 2019. doi: 10.1016/j.lwt.2017.07.062.
» https://doi.org/10.1016/j.lwt.2017.07.062.» https://www.sciencedirect.com/science/article/abs/pii/S0023643817305492
SUEMITSU, L.; CRISTIANINI, M. Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage. LWT, v.101, p.92-99. 2019. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643818309794 >. Accessed: Jan. 06, 2020. doi: 10.1016/j.lwt.2018.11.028.
» https://doi.org/10.1016/j.lwt.2018.11.028.» http://www.sciencedirect.com/science/article/pii/S0023643818309794
SWANSON, K. et al. Culture methods for enumeration of microorganisms, v.4. 2001. 53-62p. (Compendium of methods for the microbiological examination of foods).
TAYLOR, R. et al. Salmon fillet texture is determined by myofiber‐myofiber and myofiber‐myocommata attachment. Journal of Food Science, v.67, n.6, p.2067-2071. 2002. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09502.x >. Accessed: Sept. 29, 2019. doi: 10.1111/j.1365-2621.2002.tb09502.x.
» https://doi.org/10.1111/j.1365-2621.2002.tb09502.x.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09502.x
TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
» https://doi.org/10.1016/j.ifset.2013.12.005.» http://www.sciencedirect.com/science/article/pii/S1466856413002038
TRUONG, B. Q. et al. High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering, v.169, p.72-78, 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877415003738 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.jfoodeng.2015.08.020.
» https://doi.org/10.1016/j.jfoodeng.2015.08.020.» https://www.sciencedirect.com/science/article/abs/pii/S0260877415003738
TSAI, Y. H. et al. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties, v.25, n.1, p.237-251, 2022. doi: 10.1080/10942912.2022.2029483.
» https://doi.org/10.1080/10942912.2022.2029483.
YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
» https://doi.org/10.1016/j.ifset.2013.02.010.» https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398
ZHANG, Y. et al. Effect of Single‐and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). Journal of Food Science, v.80, n.5, p.E1012-E1020. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12851 >. Accessed: Sept. 21, 2019. doi: 10.1111/1750-3841.12851.
» https://doi.org/10.1111/1750-3841.12851.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12851
ZHAO, Y. et al. Principles and recent applications of novel non-thermal processing technologies for the fish industry-A review. Critical Reviews in Food Science and Nnutrition, v.59, n.5, p.728-742, 2019. Available from: <Available from: https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1495613 >. Accessed: Sept. 02, 2020. doi: 10.1080/10408398.2018.1495613.
» https://doi.org/10.1080/10408398.2018.1495613.» https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1495613

CR-2023-0438.R1

Edited by

Editors: Rudi Weiblen (0000-0002-1737-9817) Levy Carvalho Gomes (0000-0001-5826-2431)

Publication Dates

Publication in this collection
13 May 2024
Date of issue
2024

History

Received
06 Sept 2023
Accepted
08 Jan 2024
Reviewed
31 Mar 2024

This is an open-access article distributed under the terms of the Creative Commons Attribution License

[1] ADEKUNLE, A. S.; OZOEMENA, K. I. Electron transport and electrocatalytic properties of MWCNT/nickel nanocomposites: hydrazine and diethylaminoethanethiol as analytical probes. Journal of Electroanalytical Chemistry, v.645, n.1, p.41-49. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S157266571000175X >. Accessed: Jul. 15, 2020. doi: 10.1016/j.jelechem.2010.04.010.
» https://doi.org/10.1016/j.jelechem.2010.04.010.» https://www.sciencedirect.com/science/article/abs/pii/S157266571000175X

[2] ALAK, G. et al, The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar. Food Bioscience, v.41, p.100976. 2021. Available from: <Available from: https://www.sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S2212429221001012 >. Accessed: Aug. 26, 2023. doi: 10.1016/j.fbio.2021.100976.
» https://doi.org/10.1016/j.fbio.2021.100976.» https://www.sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S2212429221001012

[3] AOAC, Association of Official Analytical Chemists, Official Methods of Analysis of AOAC International. 2010.

[4] ARU, V. et al. The foodome of bivalve molluscs: From hedonic eating to healthy diet. Journal of Food Composition and Analysis, v.69, p.13-19. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0889157518300188 >. Accessed. Jul. 18, 2019. doi: 10.1016/j.jfca.2018.01.018.
» https://doi.org/10.1016/j.jfca.2018.01.018.» https://www.sciencedirect.com/science/article/pii/S0889157518300188

[5] BELTRÁN-LUGO, A. I. et al. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture, v.258, n.1-4, p.619-632. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024 >. Accessed: Nov. 23, 2019. doi: 10.1016/j.aquaculture.2006.04.039.
» https://doi.org/10.1016/j.aquaculture.2006.04.039.» https://www.sciencedirect.com/science/article/abs/pii/S0044848606003024

[6] BINDU, J. et al. High pressure treatment of green mussel Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage. Indian Journal of Fisheries, v.62, n.2. 2015. Available from: <Available from: https://epubs.icar.org.in/index.php/IJF/article/view/40153 >. Accessed: Oct. 8, 2019.
» https://epubs.icar.org.in/index.php/IJF/article/view/40153

[7] BONFIM, R. C. et al. A review on high hydrostatic pressure for bivalve mollusk processing: Relevant aspects concerning safety and quality. Food Science and Technology, v.39, n.3. p.515-523. 2019. Available from: <Available from: https://www.scielo.br/j/cta/a/NqvxJB8w8HFfrxyXcxvYvWb/?lang=en# >. Accessed: Aug. 26, 2023. doi: 10.1590/fst.26918.
» https://doi.org/10.1590/fst.26918.» https://www.scielo.br/j/cta/a/NqvxJB8w8HFfrxyXcxvYvWb/?lang=en#

[8] BOX, G. E.; BEHNKEN, D. W. Some new three level designs for the study of quantitative variables. Technometrics, v.2, n.4, p.455-475. 1960. Available from: <Available from: https://www.tandfonline.com/action/showCitFormats?doi=10.1080%2F00401706.1960.10489912 >. Accessed: Aug. 01, 2019. doi: 10.1080/00401706.1960.10489912.
» https://doi.org/10.1080/00401706.1960.10489912.» https://www.tandfonline.com/action/showCitFormats?doi=10.1080%2F00401706.1960.10489912

[9] BRIONES-LABARCA, V. et al. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science & Emerging Technologies, v.13, p.42-50. 2012. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856411001160 >. Accessed: Nov. 20, 2019. doi: 10.1016/j.ifset.2011.09.002.
» https://doi.org/10.1016/j.ifset.2011.09.002.» https://www.sciencedirect.com/science/article/abs/pii/S1466856411001160

[10] CHEFTEL, J. C. Effects of high hydrostatic pressure on food constituents: an overview. Hiph Pressure Biotechnology, p.195-209. 1992. Available from: <Available from: https://cir.nii.ac.jp/crid/1571980075060408320 >. Accessed: Aug. 03, 2019.
» https://cir.nii.ac.jp/crid/1571980075060408320

[11] CHEN, L. et al. Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high-pressure processing. Food Science & Nutrition. 2022. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939 >. Accessed: Sept. 01, 2022. doi: 10.1002/fsn3.2939.
» https://doi.org/10.1002/fsn3.2939.» https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.2939

[12] CHEN, L. et al. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage. International Journal Food Science Technologies, v.57, n.2, p.1226-1236. 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/action/showCitFormats? >. Accessed: Aug. 23, 2023. doi: 10.1111/ijfs.15505.
» https://doi.org/10.1111/ijfs.15505.» https://ifst.onlinelibrary.wiley.com/action/showCitFormats?

[13] CHÉRET, R. et al. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of food science, v.70, n.8, p.e477-e483. 2005. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2005.tb11518.x >. Accessed: Sept. 02, 2019. doi: 10.1111/j.1365-2621.2005.tb11518.x.
» https://doi.org/10.1111/j.1365-2621.2005.tb11518.x.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2005.tb11518.x

[14] CHRISTENSEN, L. B. et al. Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control, v.72, p.90-96. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0956713516304078 >. Accessed: Aug. 02, 2019. doi: 10.1016/j.foodcont.2016.07.037.
» https://doi.org/10.1016/j.foodcont.2016.07.037.» http://www.sciencedirect.com/science/article/pii/S0956713516304078

[15] CRUZ-ROMERO, M. et al. Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.8, n.1, p.30-38. 2007. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856406000464 >. Accessed: Aug. 02, 2019. doi: 10.1016/j.ifset.2006.05.002.
» https://doi.org/10.1016/j.ifset.2006.05.002.» http://www.sciencedirect.com/science/article/pii/S1466856406000464

[16] CRUZ-ROMERO, M. et al. Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage. Innovative Food Science & Emerging Technologies, v.9, n.4, p.441-447. 2008a. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856408000362 >. Accessed: Aug. 05, 2019. doi: 10.1016/j.ifset.2008.04.002.
» https://doi.org/10.1016/j.ifset.2008.04.002.» http://www.sciencedirect.com/science/article/pii/S1466856408000362

[17] CRUZ-ROMERO, M. et al. Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control, v.19, n.12, p.1139-1147. 2008b. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0956713507002630 >. Accessed: Aug. 07, 2019. doi: 10.1016/j.foodcont.2007.12.004.
» https://doi.org/10.1016/j.foodcont.2007.12.004.» http://www.sciencedirect.com/science/article/pii/S0956713507002630

[18] CRUZ-ROMERO, M. et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.5, n.2, p.161-169. 2004. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086 >. Accessed: Aug. 21, 2022. doi: 10.1016/j.ifset.2004.01.002.
» https://doi.org/10.1016/j.ifset.2004.01.002.» https://www.sciencedirect.com/science/article/abs/pii/S1466856404000086

[19] CRUZ-ROMERO, M. C. et al. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas). Innovative Food Science & Emerging Technologies, v.9, n.1, p.54-61. 2008c. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856407000707 >. Accessed: Aug. 26, 2019. doi: 10.1016/j.ifset.2007.05.003.
» https://doi.org/10.1016/j.ifset.2007.05.003.» http://www.sciencedirect.com/science/article/pii/S1466856407000707

[20] DA SILVA, E. G. et al. Economic feasibility of integrated multi-trophic aquaculture (mussel Perna perna, scallop Nodipecten nodosus and seaweed Kappaphycus alvarezii) in Southeast Brazil: A small-scale aquaculture farm model. Aquaculture, v.552, p.738031. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0044848622001478 >. Accessed: Oct. 01, 2022. doi: 10.1016/j.aquaculture.2022.738031.
» https://doi.org/10.1016/j.aquaculture.2022.738031.» https://www.sciencedirect.com/science/article/pii/S0044848622001478

[21] DENOYA, G. I. et al. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. Innovative Food Science & Emerging Technologies, v.33, p.84-93. 2016. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856415002441 >. Accessed: Sept. 26, 2020. doi: 10.1016/j.ifset.2015.11.014.
» https://doi.org/10.1016/j.ifset.2015.11.014.» http://www.sciencedirect.com/science/article/pii/S1466856415002441

[22] DERRINGER, G.; SUICH, R. Simultaneous optimization of several response variables. Journal of quality technology, v.12, n.4, p.214-219. 1980. Available from: <Available from: https://www.tandfonline.com/doi/abs/10.1080/00224065.1980.11980968 >. Accessed: Oct. 07, 2022. doi: 10.1080/00224065.1980.11980968.
» https://doi.org/10.1080/00224065.1980.11980968.» https://www.tandfonline.com/doi/abs/10.1080/00224065.1980.11980968

[23] DING, Q. et al. Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment. LWT, v.167, p.113865, 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0023643822008003 >. Accessed: Aug. 26, 2023. doi: 10.1016/j.lwt.2022.113865.
» https://doi.org/10.1016/j.lwt.2022.113865.» https://www.sciencedirect.com/science/article/pii/S0023643822008003

[24] DUNAJSKI, E. Texture of fish muscle. Journal of Texture Studies, v.10, n.4, p.301-318. 1980. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1980.tb00862.x >. Accessed: Nov. 25, 2019. doi: 10.1111/j.1745-4603.1980.tb00862.x.
» https://doi.org/10.1111/j.1745-4603.1980.tb00862.x.» https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.1980.tb00862.x

[25] DUONG, T.; BALABAN, M. Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology. Innovative Food Science & Emerging Technologies, v.26, p.93-101. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856414001519 >. Accessed: Dec. 01, 2019. doi: 10.1016/j.ifset.2014.09.005.
» https://doi.org/10.1016/j.ifset.2014.09.005.» http://www.sciencedirect.com/science/article/pii/S1466856414001519

[26] FAO. The State of World Fisheries and Aquaculture 2020. Sustainability in action. 2020. Available from: <Available from: https://www.fao.org/documents/card/en/c/ca9229en >. Accessed: Jul. 20, 2022. doi: 10.4060/ca9229en.
» https://doi.org/10.4060/ca9229en.» https://www.fao.org/documents/card/en/c/ca9229en

[27] FERNANDEZ, M. et al. Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie. Innovative Food Science & Emerging Technologies, v.47, p.170-179. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856417305830 >. Accessed: Dec. 05, 2019. doi: 10.1016/j.ifset.2018.02.011.
» https://doi.org/10.1016/j.ifset.2018.02.011.» https://www.sciencedirect.com/science/article/abs/pii/S1466856417305830

[28] GINSON, J. et al. Effect of high pressure treatment on microbiological quality of Indian white prawn (Fenneropenaeus indicus) during chilled storage. Food Microbiology, v.46, p.596-603. 2015. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0740002014002585 >. Accessed: Aug. 16, 2019. doi: 10.1016/j.fm.2014.10.008.
» https://doi.org/10.1016/j.fm.2014.10.008.» http://www.sciencedirect.com/science/article/pii/S0740002014002585

[29] GÓMEZ-GUILLÉN, M. C. et al. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids, v.16, n.1, p.25-34. 2002. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0268005X01000352 >. Accessed: Oct. 07, 2021. doi: 10.1016/S0268-005X(01)00035-2.
» https://doi.org/10.1016/S0268-005X(01)00035-2.» https://www.sciencedirect.com/science/article/abs/pii/S0268005X01000352

[30] GRAM, L.; HUSS, H. H. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, v.33, n.1, p.121-137. 1996. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/0168160596011348 >. Accessed: Nov. 05, 2019. doi: 10.1016/0168-1605(96)01134-8.
» https://doi.org/10.1016/0168-1605(96)01134-8.» http://www.sciencedirect.com/science/article/pii/0168160596011348

[31] GRANATO, D. et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food chemistry, v.121, n.3, p.899-906. 2010. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814610000944 >. Accessed: Nov. 04, 2019. doi: 10.1016/j.foodchem.2010.01.014.
» https://doi.org/10.1016/j.foodchem.2010.01.014.» https://www.sciencedirect.com/science/article/pii/S0308814610000944

[32] HILTZ, D. F.; DYER. W. Octopine in postmortem adductor muscle of the sea scallop (Placopecten magellanicus). Journal of the Fisheries Board of Canada, v.28, n.6, p.869-874. 1971. Available from: <Available from: https://cdnsciencepub.com/doi/10.1139/f71-127 >. Accessed: Nov. 13, 2019. doi: 10.1139/f71-127.
» https://doi.org/10.1139/f71-127.» https://cdnsciencepub.com/doi/10.1139/f71-127

[33] HSU, C.-P. et al. Effects of high-pressure processing on the quality of chopped raw octopus. LWT - Food Science and Technology, v.56, n.2, p.303-308. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643813004416 >. Accessed: Nov. 28, 2019. doi: 10.1016/j.lwt.2013.11.025.
» https://doi.org/10.1016/j.lwt.2013.11.025.» http://www.sciencedirect.com/science/article/pii/S0023643813004416

[34] HSU, K. C. et al. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette. Journal of the Science of Food and Agriculture, v.90, n.3, p.530-535. 2010. Available from: <Available from: https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3854 >. Accessed: Nov. 20, 2019. doi: 10.1002/jsfa.3854.
» https://doi.org/10.1002/jsfa.3854.» https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3854

[35] HUGHES, B. H. et al. Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens). Journal of food science, v.80, n.1, p.C40-C48. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12717 >. Accessed: Dec. 13, 2019. doi: 10.1111/1750-3841.12717.
» https://doi.org/10.1111/1750-3841.12717.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12717

[36] HUGHES, B. H., et al. Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). Food chemistry, v.194, p.487-494. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814615011784 >. Accessed: Jul. 20, 2019. doi: 10.1016/j.foodchem.2015.07.144.
» https://doi.org/10.1016/j.foodchem.2015.07.144.» https://www.sciencedirect.com/science/article/abs/pii/S0308814615011784

[37] KAUR, B. P. et al. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon). Innovative food science & emerging technologies, v.33, p.47-55. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415002581 >. Accessed: Aug. 25, 2023. doi: 10.1016/j.ifset.2015.12.002.
» https://doi.org/10.1016/j.ifset.2015.12.002.» https://www.sciencedirect.com/science/article/abs/pii/S1466856415002581

[38] KAUSHIK, N. et al. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. LWT - Food Science and Technology, v.69, p.372-381. 2016. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643816300627 >. Accessed: Jun. 01, 2019. doi: 10.1016/j.lwt.2016.01.062.
» https://doi.org/10.1016/j.lwt.2016.01.062.» http://www.sciencedirect.com/science/article/pii/S0023643816300627

[39] KRUK, Z. A. et al. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, v.22, n.1, p.6-12. 2011. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0956713510001696 >. Accessed: Jun. 02, 2019. doi: 10.1016/j.foodcont.2010.06.003.
» https://doi.org/10.1016/j.foodcont.2010.06.003.» https://www.sciencedirect.com/science/article/abs/pii/S0956713510001696

[40] LAEMMLI, U. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, v.227, p.680-5. 1970. Available from: <Available from: https://www.nature.com/articles/227680a0 >. Accessed: Jun. 17, 2019. doi: 10.1038/227680a0.
» https://doi.org/10.1038/227680a0.» https://www.nature.com/articles/227680a0

[41] LIU, C. et al. Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis). Food Chemistry, v.372, p.131247. 2022. Available from: <Available from: https://www.sciencedirect.com/science/article/pii/S0308814621022536 >. Accessed: Oct. 03, 2022. doi: 10.1016/j.foodchem.2021.131247.
» https://doi.org/10.1016/j.foodchem.2021.131247.» https://www.sciencedirect.com/science/article/pii/S0308814621022536

[42] LOPEZ-CABALLERO, M. et al. Oyster preservation by high-pressure treatment. Journal of Food Protection, v.63, n.2, p.196-201. 2000. Available from: <Available from: https://meridian.allenpress.com/jfp/article/63/2/196/169232/Oyster-Preservation-by-High-Pressure-Treatment >. Accessed: Jul. 05, 2019. doi: 10.4315/0362-028X-63.2.196.
» https://doi.org/10.4315/0362-028X-63.2.196.» https://meridian.allenpress.com/jfp/article/63/2/196/169232/Oyster-Preservation-by-High-Pressure-Treatment

[43] LUO, H. et al. Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. LWT, v.147, 2021. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S0023643821008112 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.lwt.2021.111658.
» https://doi.org/10.1016/j.lwt.2021.111658.» https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S0023643821008112

[44] MARTÍNEZ, M. A. et al. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies, v.41, p.323-329. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856416309006 >. Accessed: Jul. 24, 2019. doi: https://doi.org/10.1016/j.ifset.2017.04.010.
» https://doi.org/https://doi.org/10.1016/j.ifset.2017.04.010.» http://www.sciencedirect.com/science/article/pii/S1466856416309006

[45] MESSENS, W. et al. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, v.8, n.4, p.107-112. 1997. Available from: <https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157>. Accessed. doi: 10.1016/S0924-2244(97)01015-7.
» https://doi.org/10.1016/S0924-2244(97)01015-7 » https://www.sciencedirect.com/science/article/abs/pii/S0924224497010157

[46] MOOTIAN, G. K. et al. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat. Journal of food science, v.78, n.2, p.E251-E257. 2013. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12014 >. Accessed: Jun. 09, 2019. doi: 10.1111/1750-3841.12014.
» https://doi.org/10.1111/1750-3841.12014.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12014

[47] MURCHIE, L. W. et al. High pressure processing of shellfish: a review of microbiological and other quality aspects. Innovative Food Science & Emerging Technologies, v.6, n.3, p.257-270. 2005. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856405000457 >. Accessed: May, 10, 2019. doi: 10.1016/j.ifset.2005.04.001.
» https://doi.org/10.1016/j.ifset.2005.04.001.» https://www.sciencedirect.com/science/article/abs/pii/S1466856405000457

[48] OLIVEIRA, F. A. D. et al. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology, v.66, p.1-19. 2017. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0924224416304344 >. Accessed: Aug. 01, 2019. doi: 10.1016/j.tifs.2017.04.014.
» https://doi.org/10.1016/j.tifs.2017.04.014.» http://www.sciencedirect.com/science/article/pii/S0924224416304344

[49] PACHECO-AGUILAR, R. et al. Postmortem changes in the adductor muscle of Pacific lions-paw scallop (Nodipecten subnodosus) during ice storage. Food chemistry, v.106, n.1, p.253-259. 2008. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814607005419 >. Accessed: May, 21, 2019. doi: 10.1016/j.foodchem.2007.05.079.
» https://doi.org/10.1016/j.foodchem.2007.05.079.» https://www.sciencedirect.com/science/article/abs/pii/S0308814607005419

[50] PATHARE, P. B. et al. Colour measurement and analysis in fresh and processed foods: a review. Food and Hioprocess Technology, v.6, n.1, p.36-60. 2013. Available from: <Available from: https://link.springer.com/article/10.1007/s11947-012-0867-9 >. Accessed: May, 25, 2019. doi: 10.1007/s11947-012-0867-9.
» https://doi.org/10.1007/s11947-012-0867-9.» https://link.springer.com/article/10.1007/s11947-012-0867-9

[51] PÉREZ-WON, M. et al. Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles. Food Science and Technology International, v.11, n.6, p.477-484. 2005. Available from: <Available from: https://journals.sagepub.com/doi/abs/10.1177/1082013205060761 >. Accessed: Jun. 30, 2020. doi: 10.1177/1082013205060761.
» https://doi.org/10.1177/1082013205060761.» https://journals.sagepub.com/doi/abs/10.1177/1082013205060761

[52] PRABHAKAR, P. K. et al. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, v.133, p.109157, 2020. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0963996920301824 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.foodres.2020.109157.
» https://doi.org/10.1016/j.foodres.2020.109157.» https://www.sciencedirect.com/science/article/abs/pii/S0963996920301824

[53] REYES, J. E. et al. Effect of high hydrostatic pressure (HHP) treatments on the microbiological shelf life of refrigerated horse mackerel (Trachurus murphyi). Innovative Food Science and Emerging Technologies, v.29, p.107-12. 2015. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856415000260 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.ifset.2015.01.010.
» https://doi.org/10.1016/j.ifset.2015.01.010.» https://www.sciencedirect.com/science/article/abs/pii/S1466856415000260

[54] RONG, C. et al. Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology. Innovative Food Science & Emerging Technologies. v.45, p.241-248. 2018. Available from: <Available from: https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S1466856417305659 >. Accessed: Aug. 28, 2023. doi: 10.1016/j.ifset.2017.11.001.
» https://doi.org/10.1016/j.ifset.2017.11.001.» https://www-sciencedirect.ez30.periodicos.capes.gov.br/science/article/pii/S1466856417305659

[55] RUPP, G. S.; PARSONS, G. J. Scallop aquaculture and fisheries in Brazil. Developments in Aquaculture and Fisheries Science, v.35. p.1225-1250. 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/B9780444627100000249 >. Accessed: Aug. 28, 2023. doi: 10.1016/B978-0-444-62710-0.00024-9.
» https://doi.org/10.1016/B978-0-444-62710-0.00024-9.» https://www.sciencedirect.com/science/article/abs/pii/B9780444627100000249

[56] SEQUEIRA-MUNOZ, A. et al. Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature. Innovative Food Science & Emerging Technologies, v.7, n.1-2, p.13-18. 2006. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856406000130 >. Accessed: Jun. 04, 2019. doi: 10.1016/j.ifset.2005.06.006.
» https://doi.org/10.1016/j.ifset.2005.06.006.» https://www.sciencedirect.com/science/article/abs/pii/S1466856406000130

[57] SERMENT-MORENO, V. et al. Monte Carlo analysis of the product handling and high-pressure treatment effects on the Vibrio vulnificus risk to raw oysters consumers. Journal of Food Engineering, v.144, p.86-92. 2015. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877414003148 >. Accessed: Jul. 24, 2019. doi: 10.1016/j.jfoodeng.2014.07.014.
» https://doi.org/10.1016/j.jfoodeng.2014.07.014.» https://www.sciencedirect.com/science/article/abs/pii/S0260877414003148

[58] SHAO, Y. et al. Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). LWT-Food Science and Technology, v.87, p.234-240. 2018. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0023643817305492 >. Accessed: Jul. 28, 2019. doi: 10.1016/j.lwt.2017.07.062.
» https://doi.org/10.1016/j.lwt.2017.07.062.» https://www.sciencedirect.com/science/article/abs/pii/S0023643817305492

[59] SUEMITSU, L.; CRISTIANINI, M. Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage. LWT, v.101, p.92-99. 2019. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S0023643818309794 >. Accessed: Jan. 06, 2020. doi: 10.1016/j.lwt.2018.11.028.
» https://doi.org/10.1016/j.lwt.2018.11.028.» http://www.sciencedirect.com/science/article/pii/S0023643818309794

[60] SWANSON, K. et al. Culture methods for enumeration of microorganisms, v.4. 2001. 53-62p. (Compendium of methods for the microbiological examination of foods).

[61] TAYLOR, R. et al. Salmon fillet texture is determined by myofiber‐myofiber and myofiber‐myocommata attachment. Journal of Food Science, v.67, n.6, p.2067-2071. 2002. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09502.x >. Accessed: Sept. 29, 2019. doi: 10.1111/j.1365-2621.2002.tb09502.x.
» https://doi.org/10.1111/j.1365-2621.2002.tb09502.x.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09502.x

[62] TEIXEIRA, B. et al. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science & Emerging Technologies, v.22, p.31-39. 2014. Available from: <Available from: http://www.sciencedirect.com/science/article/pii/S1466856413002038 >. Accessed: Sept. 07, 2019. doi: 10.1016/j.ifset.2013.12.005.
» https://doi.org/10.1016/j.ifset.2013.12.005.» http://www.sciencedirect.com/science/article/pii/S1466856413002038

[63] TRUONG, B. Q. et al. High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering, v.169, p.72-78, 2016. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0260877415003738 >. Accessed: Aug. 23, 2023. doi: 10.1016/j.jfoodeng.2015.08.020.
» https://doi.org/10.1016/j.jfoodeng.2015.08.020.» https://www.sciencedirect.com/science/article/abs/pii/S0260877415003738

[64] TSAI, Y. H. et al. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties, v.25, n.1, p.237-251, 2022. doi: 10.1080/10942912.2022.2029483.
» https://doi.org/10.1080/10942912.2022.2029483.

[65] YI, J. et al. Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle. Innovative Food Science & Emerging Technologies, v.18, p.57-64. 2013. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398 >. Accessed: Sept. 23, 2019. doi: 10.1016/j.ifset.2013.02.010.
» https://doi.org/10.1016/j.ifset.2013.02.010.» https://www.sciencedirect.com/science/article/abs/pii/S1466856413000398

[66] ZHANG, Y. et al. Effect of Single‐and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus). Journal of Food Science, v.80, n.5, p.E1012-E1020. 2015. Available from: <Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12851 >. Accessed: Sept. 21, 2019. doi: 10.1111/1750-3841.12851.
» https://doi.org/10.1111/1750-3841.12851.» https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12851

[67] ZHAO, Y. et al. Principles and recent applications of novel non-thermal processing technologies for the fish industry-A review. Critical Reviews in Food Science and Nnutrition, v.59, n.5, p.728-742, 2019. Available from: <Available from: https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1495613 >. Accessed: Sept. 02, 2020. doi: 10.1080/10408398.2018.1495613.
» https://doi.org/10.1080/10408398.2018.1495613.» https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1495613

	Moisture (%)	pH	WHC (%)	Force (N)	Mesophilic	Psycrophilic
Control	78.14 ± 0.74a	6.28 ± 0.04ab	94.52 ± 1.21abc	7.55 ± 1.76c	3.7 ± 0.0	2.9 ± 8.5
P200T0	79.32 ± 0.50ab	6.20 ± 0.01a	95.34 ± 0.71bc	6.11 ± 0.76abc	3.6 ± 0.7	2.5 ± 9.9
P200T5	80.02 ± 0.24bc	6.44 ± 0.01c	90.03 ± 2.90a	6.57 ± 0.97abc	ND	ND
P300T2,5-1	80.46 ± 0.04bc	6.49 ± 0,00c	95.69 ± 0.15c	6.19 ± 0.88abc	ND	ND
P300T2,5-2	80.69 ± 0.20c	6.50 ± 0.01c	95.49 ± 0.47bc	6.95 ± 0.62abc	ND	ND
P300T2,5-3	80.62 ± 0.15bc	6.51 ± 0.01c	94.88 ± 2.90bc	5.99 ± 0.50ab	ND	ND
P400T0	80.52 ± 0.04bc	6.69 ± 0.01d	95.70 ± 1.19c	5.66 ± 0.73a	ND	ND
P400T5	80.64 ± 0.11bc	6.32 ± 0.03b	91.00 ± 1.06ab	7.24 ± 1.58bc	ND	ND

	L^*	a^*	b^*	W	ΔE
Control	56.88 ± 2.87a	-0.51 ± 0.29a	5.78 ± 2.92a	56.42 ± 3.06c	-
P200T0	56.83 ± 1.94a	-0.46 ± 0.24a	4.97 ± 2.64a	56.47 ± 1.85c	3.47 ± 2.18a
P200T5	62.00 ± 2.55b	-0.41 ± 0.46a	6.33 ± 3.07a	61.34 ± 2.15b	7.16 ± 2.92ab
P300T2,5-1	63.91 ± 3.48b	-0.71 ± 0.50a	6.06 ± 2.64a	63.29 ± 3.08b	6.56 ± 4.14ab
P300T2,5-2	63.91 ± 3.48b	-0.82 ± 0.33a	5.33 ± 1.84a	62.72 ± 2.95b	7.21 ± 4.55ab
P300T2,5-3	64.54 ± 3.41bc	-0.73 ± 0.30a	5.65 ± 2.67a	63.6 ± 3.55b	8.81 ± 4.60bc
P400T0	61.76 ± 3.15b	-0.74 ± 0.54a	6.26 ± 2.35a	61.17 ± 2.93b	5.67 ± 3.64ab
P400T5	67,99 ± 3,55c	-0.74 ± 0.54a	5.10 ± 3.42a	67.39 ± 3.18a	11.84 ± 4.39c

Regression coefficient	Moisture (%)	WHC (%)	pH
P (linear)	0.4562^*	0.3296	0.0938^*
t (linear)	0.2062	-2.5032^*	-0.0338^*
P2 (quadratic)	0.2322^*	1.1697^*	0.0435^*
t2 (quadratic)	Ne^**	Ne^**	Ne^**
P^*t	80.2786^*	93.7965^*	6.4403^*
R2	0.9239	0.9874	0.9085
Lack of fit	0.1301	0.5435	0.0082

Brasil

Brasil

Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

Otimização de parâmetros de processamento de alta pressão para realçar os atributos de qualidade de vieiras (Nodipecten nodosus)

ABSTRACT:

RESUMO:

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

Edited by

Publication Dates

History