Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships.

Ultra-high pressure (UHP: 100-500 MPa) processing was systematically evaluated for its pressure-dependent effects on crayfish sensory quality and tropomyosin (TM) properties. Optimal texture (hardness, springiness, chewiness) and color brightness were achieved at 300 MPa, concurrent with flavor optimization through suppression of off-flavor volatiles (Veratraldehyde, 3-carene) and enhancement of desirable aromas (2-Methyl-3-furanthiol). Pressures >400 MPa induced texture deterioration and color yellowing. UHP concurrently altered TM conformation, modifying secondary/tertiary structures and promoting oxidative modifications: Surface hydrophobicity and carbonyl content increased pressure-dependently, while sulfhydryl groups peaked at 300 MPa before declining, inversely correlating with disulfide bond formation. Allergenicity reduction was pressure-progressive, with 500 MPa demonstrating maximal efficacy through significantly reduced TM-specific IgE/IgG1 levels, inhibition of effector molecules (histamine, mMCP-1), and attenuated inflammation in sensitized models-mechanistically linked to structural denaturation. This study establishes UHP as a dual-parameter strategy (300-400 MPa for quality enhancement; 500 MPa for allergen mitigation) for developing premium, low-allergenicity crayfish products, providing mechanistic insights and processing applications for the seafood industry.