Abstract:

The objective of the present study was to explore the effect of ultra high pressure and heat treatments on the
digestibility in simulated intestinal and gastric fluids and eating quality of golden scallop. The ultra high pressure sterilization
of golden scallop was investigated with respect to pressure, temperature and holding time. Besides, the sterilization
efficiency of golden scallop subjected to different durations of boiling was evaluated. The digestibility, texture properties
color and water-holding capacity of golden scallop subjected to both treatments were compared in order to find the optimal
sterilization conditions. Results showed that the microorganisms in golden scallop were completely killed under 500 MPa
pressure treatment at 30 ℃ for 30 min, 400 MPa pressure treatment at 40 ℃ for 30 min, 600 MPa pressure treatment at
40 ℃ for 20 min, or heat treatment for 5 min or more. Ultra high pressure treatment significantly improved the
digestibility, and the amount of amino acids produced from the hydrolysis of golden scallop was maintained at higher
level under 500 MPa pressure treatment at 30 ℃ for 30 min or 400 MPa pressure treatment at 40 ℃ for 30 min than
untreated samples. Hardness and chewiness under 400 MPa pressure treatment at 40 ℃ for 30 min revealed the
smallest changes compared with the untreated samples; at the same time, springiness was significantly improved. Ultra
high pressure treatment brightened the color of golden scallop compared with the untreated controls. Water-holding
capacity under 400 MPa pressure treatment at 40 ℃ for 30 min was increased twice. On the other hand, heat treatment
led to the lowest water-holding capacity, only 6.25%. Therefore, golden scallop subjected to 400 MPa pressure
treatment at 40 ℃ for 30 min had the best digestibility and eating quality.

Key words: golden scallop, ultra-high pressure, heat treatment, digestibility, texture, color, water-holding capacity