Effects of High Hydrostatic Pressure Processing on Potential Allergenicity and Quality of Tropomyosin in Pre-Prepared Crab Products (Portunus trituberculatus).
- 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- 2Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Fisheries Research Institute of Fujian, Xiamen 361013, China.
Abstract
This study investigated the effects of high hydrostatic pressure (HHP; 200 MPa for 5-15 min) on tropomyosin (TM) immunoreactivity, in vitro digestive stability, and selected quality attributes of crab cakes prepared from Portunus trituberculatus. Western blotting and competitive indirect ELISA (ic ELISA) revealed that 200 MPa treatment significantly reduced TM IgG binding capacity, with the greatest reduction (21.19% decrease, p < 0.05) at 10 min. In vitro digestion showed that TM degraded most rapidly in simulated gastric and intestinal fluids following 200 MPa for 10 min. HHP treatment significantly enhanced water-holding capacity by converting free water to bound water, with optimal retention at 200 MPa for 10 min. Texture analysis indicated that the treatment at 200 MPa for 10 min showed outstanding performance in chewiness and made the crab cakes brighter and more reddish-yellow in color. Sensory evaluation confirmed that HHP-treated samples closely resembled conventionally cooked products in flavor and taste, exhibiting good acceptability. Overall, 200 MPa for 10 min was identified as the optimal HHP treatment condition under the present experimental conditions, as it significantly reduced the IgG-binding capacity of TM while synergistically improving water-holding capacity, texture, color, flavor, and taste stability of crab cakes. Therefore, this provides a feasible technical pathway for the development of high-quality pre-prepared crustacean foods with reduced immunoreactivity.
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BibTeX
@article{huang2026effects,
title = {{Effects of High Hydrostatic Pressure Processing on Potential Allergenicity and Quality of Tropomyosin in Pre-Prepared Crab Products (Portunus trituberculatus).}},
author = {Surong Huang and Min Xu and Tingru Chen and Shuilin Cai and Zhiyu Liu},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193472},
url = {https://europepmc.org/article/MED/42883580},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of High Hydrostatic Pressure Processing on Potential Allergenicity and Quality of Tropomyosin in Pre-Prepared Crab Products (Portunus trituberculatus).
AU - Surong Huang
AU - Min Xu
AU - Tingru Chen
AU - Shuilin Cai
AU - Zhiyu Liu
PY - 2026
DA - 2026/09/28
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193472
UR - https://europepmc.org/article/MED/42883580
AB - This study investigated the effects of high hydrostatic pressure (HHP; 200 MPa for 5-15 min) on tropomyosin (TM) immunoreactivity, in vitro digestive stability, and selected quality attributes of crab cakes prepared from Portunus trituberculatus. Western blotting and competitive indirect ELISA (ic ELISA) revealed that 200 MPa treatment significantly reduced TM IgG binding capacity, with the greatest reduction (21.19% decrease, p < 0.05) at 10 min. In vitro digestion showed that TM degraded most rapidly in simulated gastric and intestinal fluids following 200 MPa for 10 min. HHP treatment significantly enhanced water-holding capacity by converting free water to bound water, with optimal retention at 200 MPa for 10 min. Texture analysis indicated that the treatment at 200 MPa for 10 min showed outstanding performance in chewiness and made the crab cakes brighter and more reddish-yellow in color. Sensory evaluation confirmed that HHP-treated samples closely resembled conventionally cooked products in flavor and taste, exhibiting good acceptability. Overall, 200 MPa for 10 min was identified as the optimal HHP treatment condition under the present experimental conditions, as it significantly reduced the IgG-binding capacity of TM while synergistically improving water-holding capacity, texture, color, flavor, and taste stability of crab cakes. Therefore, this provides a feasible technical pathway for the development of high-quality pre-prepared crustacean foods with reduced immunoreactivity.
SN - 2304-8158
ER -