Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins

This study was carried out to evaluate the effect of high pressure processing (HPP) and thermal treatments on the gelling properties of proteins from blue crab meat. Crabmeat was pressurized at 100, 300, and 500 MPa (10 °C/5 min) with and without heating (90 °C/20 min) after the HPP treatment. Treated samples were analyzed by protein interactions, differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), and dynamic rheometry. Protein gelation after pressurization was based on physical interactions which were modified after HPP treatment; meanwhile, thermal gelation was based mainly on the formation of covalent bonds. DSC showed that pressure levels over 300 MPa reduced myosin denaturation temperature indicating protein unfolding. HPP treatment at 100 MPa led to a partial protein denaturation effect. FTIR results showed a reduction in the fraction of α-helix structure along with a development of β-sheet portion as a result of protein denaturation promoted by the application of pressure. The sweep temperature analysis indicated that the combination of treatments stabilized the protein network in the gels from blue crab meat. The combination of pressure (100 MPa) and heat (90 °C) treatments allowed obtaining gels from crabmeat proteins with optimal rheological properties.