Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams

Impact of high-pressure processing (HP -P) on hemolymph and lipid globular structures of the edible portion (EP) of blood clams (BC) was investigated. HP -P above 400 MPa decreased heme iron content, while upsurged nonheme iron content. Increasing pressure induced gaps and abnormal hemocyte cell arrangements. However, HP -P at 300 MPa improved and maintained total hemocyte counts, the heme iron content, and a * -value in BC -EP. For lipid globular structures, the mean diameter drastically decreased when an HP -P pressure of 600 MPa was employed. HP -P at higher pressure induced lipid oxidation, along with decreases in monounsaturated and polyunsaturated fatty acids as well as increases in thiobarbituric acid reactive substances and peroxide value. FTIR spectra displayed a reduction in phosphate groups and cis double bonds in lipids from HP -P treated BC, compared to controls. Therefore, HP -P at 300 MPa is recommended for preparing ready -to -cook BC with less tissue damage and lipid oxidation.