High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes
High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) a...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier B.V.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118815/ http://psasir.upm.edu.my/id/eprint/118815/1/118815.pdf |
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| author | Enchangan, Marcella Meia Gary Seman, Muhammad Syamil Al-Obaidi, Jameel R. Zakaria, Atiqah Farah Abdull Razis, Ahmad Faizal Saari, Nazamid Harith, Hanis Hazeera Jambari, Nuzul Noorahya |
| author_facet | Enchangan, Marcella Meia Gary Seman, Muhammad Syamil Al-Obaidi, Jameel R. Zakaria, Atiqah Farah Abdull Razis, Ahmad Faizal Saari, Nazamid Harith, Hanis Hazeera Jambari, Nuzul Noorahya |
| author_sort | Enchangan, Marcella Meia Gary |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) at 200, 400, and 600 MPa for 5 or 20 min on the quality, protein profiles, and antigenicity of β-parvalbumin, a major fish allergen, in Indian mackerel fillets. It also examined the in vitro digestibility of total protein and β-parvalbumin after HPP treatments. Protein profiles of the 600 MPa 5-minute treated and untreated fillets were analysed using 2D-PAGE, and proteins with significant changes were identified via MALDI-TOF/TOF MS. Results revealed that HPP at 400 and 600 MPa significantly increased fillet hardness and whiteness while reducing soluble protein content. Though β-parvalbumin was present in all treated samples, its levels decreased after digestion, becoming undetectable after 15 min. Specific proteins, including β-parvalbumin, actin, and ATP synthase, were significantly altered in the 600 MPa-treated fillets. HPP surpassing 600 MPa enhanced β-parvalbumin digestibility and reduced its antigenicity. These findings highlighted the delicate balance required in optimising HPP for improved digestibility and minimising the antigenicity of β-parvalbumin in Indian mackerel without compromising its quality. |
| first_indexed | 2025-11-15T14:42:11Z |
| format | Article |
| id | upm-118815 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:42:11Z |
| publishDate | 2025 |
| publisher | Elsevier B.V. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1188152025-07-25T01:50:41Z http://psasir.upm.edu.my/id/eprint/118815/ High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes Enchangan, Marcella Meia Gary Seman, Muhammad Syamil Al-Obaidi, Jameel R. Zakaria, Atiqah Farah Abdull Razis, Ahmad Faizal Saari, Nazamid Harith, Hanis Hazeera Jambari, Nuzul Noorahya High-pressure processing (HPP) is a non-thermal method that uses high hydrostatic pressure on food products to improve quality and shelf life. However, it can cause structural changes in proteins that alter food characteristics. This study investigated the effects of high-pressure processing (HPP) at 200, 400, and 600 MPa for 5 or 20 min on the quality, protein profiles, and antigenicity of β-parvalbumin, a major fish allergen, in Indian mackerel fillets. It also examined the in vitro digestibility of total protein and β-parvalbumin after HPP treatments. Protein profiles of the 600 MPa 5-minute treated and untreated fillets were analysed using 2D-PAGE, and proteins with significant changes were identified via MALDI-TOF/TOF MS. Results revealed that HPP at 400 and 600 MPa significantly increased fillet hardness and whiteness while reducing soluble protein content. Though β-parvalbumin was present in all treated samples, its levels decreased after digestion, becoming undetectable after 15 min. Specific proteins, including β-parvalbumin, actin, and ATP synthase, were significantly altered in the 600 MPa-treated fillets. HPP surpassing 600 MPa enhanced β-parvalbumin digestibility and reduced its antigenicity. These findings highlighted the delicate balance required in optimising HPP for improved digestibility and minimising the antigenicity of β-parvalbumin in Indian mackerel without compromising its quality. Elsevier B.V. 2025 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/118815/1/118815.pdf Enchangan, Marcella Meia Gary and Seman, Muhammad Syamil and Al-Obaidi, Jameel R. and Zakaria, Atiqah Farah and Abdull Razis, Ahmad Faizal and Saari, Nazamid and Harith, Hanis Hazeera and Jambari, Nuzul Noorahya (2025) High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes. Applied Food Research, 5 (1). art. no. 100888. p. 1. ISSN 2772-5022 https://linkinghub.elsevier.com/retrieve/pii/S2772502225001969 10.1016/j.afres.2025.100888 |
| spellingShingle | Enchangan, Marcella Meia Gary Seman, Muhammad Syamil Al-Obaidi, Jameel R. Zakaria, Atiqah Farah Abdull Razis, Ahmad Faizal Saari, Nazamid Harith, Hanis Hazeera Jambari, Nuzul Noorahya High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title | High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_full | High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_fullStr | High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_full_unstemmed | High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_short | High-pressure processing (HPP) impacts on Indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| title_sort | high-pressure processing (hpp) impacts on indian mackerel meat: insights into quality attributes, β-parvalbumin antigenicity, and proteomic changes |
| url | http://psasir.upm.edu.my/id/eprint/118815/ http://psasir.upm.edu.my/id/eprint/118815/ http://psasir.upm.edu.my/id/eprint/118815/ http://psasir.upm.edu.my/id/eprint/118815/1/118815.pdf |