In a groundbreaking study that promises to reshape the way we think about seafood preservation, researchers have unveiled new insights into the quality attributes of canned whelk (Buccinum striatissimum). Published recently in Food Science and Biotechnology, this research meticulously examines how different sterilization temperatures and times impact the final product’s quality—an investigation with profound implications for the global seafood canning industry. By applying rigorous scientific methodology, the study offers a deep dive into the delicate balance between food safety and sensory satisfaction, a dance that every canned delicacy must master.
Sterilization is a cornerstone of food safety, fundamentally aimed at eradicating microbial hazards to prolong shelf life. However, the process’s intensity can dramatically influence texture, flavor, and nutritional profile, especially for seafood, which is notoriously sensitive to heat. The whelk, a marine gastropod prized for its distinct taste and chewy texture, is no exception. This recent study navigates through the complexities of sterilization kinetics, assessing multiple temperature-time combinations to identify optimal conditions that safeguard both safety and organoleptic properties.
The research team meticulously evaluated the effects of sterilizing canned whelk at variable temperatures—ranging from moderate to high heat—paired with correspondingly variable durations. The researchers chose these parameters based on prior literature and practical industrial standards, ensuring the findings would be immediately relevant to commercial processors. By adjusting sterilization intensity, they aimed to determine how precisely different regimes influence texture degradation, coloration, lipid oxidation, and protein denaturation, all critical indicators of quality.
.adsslot_hoIzmgiKMr{width:728px !important;height:90px !important;}
@media(max-width:1199px){ .adsslot_hoIzmgiKMr{width:468px !important;height:60px !important;}
}
@media(max-width:767px){ .adsslot_hoIzmgiKMr{width:320px !important;height:50px !important;}
}
ADVERTISEMENT
One of the pivotal findings revealed that higher sterilization temperatures, while effective in ensuring microbiological safety, tend to accelerate undesirable chemical reactions that diminutively alter the sensory appeal of the whelk. Specifically, intense thermal treatment induced notable hardness and rubberiness in the muscle texture, which could impair consumer satisfaction. In contrast, milder sterilization protocols preserved textural integrity more effectively but required careful balancing to avoid compromising sterility assurance levels.
The study deployed advanced textural profile analysis (TPA) techniques to quantify changes in firmness, cohesiveness, and chewiness—parameters central to consumer perception. These instrumental measurements were complemented by colorimetric assessments, capturing the subtle shifts in surface coloration induced by Maillard reactions and pigment transformations under heat. Lipid oxidation levels were monitored via malondialdehyde content, providing a reliable proxy for oxidative spoilage, which can provoke rancidity and off-flavors in marine products.
Beyond the intrinsic quality metrics, the researchers also scrutinized the biochemical composition alterations post-sterilization. Protein profiles underwent SDS-PAGE electrophoresis to unveil degradation patterns, illuminating the extent to which heat-induced denaturation influences nutritional value and mouthfeel. These molecular insights are crucial, as protein structure modulation directly correlates with sensory properties and digestibility—a vital consideration for consumer health.
An intriguing revelation of the research was the non-linear relationship between sterilization duration and quality retention. While longer sterilization times generally exacerbated quality loss, there existed a threshold beyond which negligible improvements in microbial safety occurred. This inflection point marks a critical decision juncture for industry professionals striving to maximize product appeal without inducing excessive thermal damage.
Moreover, the team explored the potential of using intermediate sterilization temperatures to strike a compromise. Moderate heat treatments maintained a delicate equilibrium, curbing microbial risk while preserving essential sensory traits. This nuanced approach suggests that industry guidelines could benefit from revision, leaning towards parameter optimization rather than maximal sterilization paradigms.
Consumer acceptability tests conducted alongside objective analyses affirmed these findings. Samples sterilized at moderate temperatures with optimized holding times consistently outperformed those subjected to harsher conditions, both in flavor and textural evaluations. Panelists reported that excessive sterilization imparted a cooked-over, less fresh character that detracted from the characteristic briny sweetness and tender chewiness that define premium canned whelk.
Importantly, the research also flagged certain biochemical markers as potential indicators for industrial quality monitoring. For example, elevated malondialdehyde levels and specific protein fragmentation patterns reliably signaled over-processing, suggesting avenues for real-time process control innovations. Integrating such biomarkers into quality assurance workflows could revolutionize production efficiency and product consistency.
The implications of this study stretch far beyond whelk. Seafood processors worldwide contend with similar difficulties balancing microbial safety with sensory preservation. By elucidating the thermal sensitivity of Buccinum striatissimum, this research sets a precedent for reevaluating canning practices across an array of molluscan and crustacean species. It challenges the industry’s reliance on blanket sterilization conditions and highlights the value of tailored approaches grounded in species-specific thermal tolerance profiles.
Furthermore, the study intersects with broader conversations around sustainability and food waste reduction. Optimizing sterilization not only ensures safer, tastier products but may also lessen energy consumption by avoiding unnecessarily prolonged thermal exposures. Such efficiency gains could contribute to the carbon footprint mitigation efforts urgently needed within the food processing sector.
From a methodological perspective, the researchers’ multidisciplinary approach combining physicochemical analyses with sensory evaluations and molecular techniques exemplifies the robust investigative frameworks necessary for tackling complex food science questions. Their integrated strategy fosters a holistic understanding, bridging microscopic biochemical events with macroscopic consumer experiences.
Looking ahead, the study proposes further research pathways, such as exploring alternative sterilization technologies like high-pressure processing or pulsed electric fields as complementary or substitute methods. These non-thermal options hold promise for preserving delicate seafood textures and flavors while maintaining safety, potentially revolutionizing canned seafood production in the near future.
The research also encourages investigating packaging innovations tailored to thermal optimization. Packaging impacts heat transfer dynamics and could thus influence sterilization outcome effectiveness. Synergizing packaging technology with process control could further enhance product quality and safety synergy.
Ultimately, this pioneering exploration into canned whelk sterilization spotlights the intricate interplay between thermal processing parameters and seafood quality. It underscores the necessity for informed process engineering to develop premium, safe, and sensorially appealing canned products that meet the evolving expectations of discerning consumers worldwide.
With its comprehensive dataset and insightful conclusions, this study will undoubtedly influence commercial production standards and spark innovation across the seafood processing industry. As consumer demand surges for high-quality, long-shelf-life marine foods, scientific endeavors like this provide indispensable roadmaps forward.
Subject of Research: Quality attributes of canned whelk (Buccinum striatissimum) sterilized under various temperature and time conditions.
Article Title: Quality attributes of canned whelk (Buccinum striatissimum) sterilized under various temperature and time conditions.
Article References:
Choi, HJ., Jeong, HI. & Chung, MS. Quality attributes of canned whelk (Buccinum striatissimum) sterilized under various temperature and time conditions. Food Sci Biotechnol (2025). https://doi.org/10.1007/s10068-025-01972-2
Image Credits: AI Generated
DOI: https://doi.org/10.1007/s10068-025-01972-2
Tags: canned seafood qualityeffects of heat on seafood texturefood preservation techniquesfood safety in canning industryimpacts of sterilization on flavormicrobial safety in canned whelknutritional profile of whelkoptimal sterilization conditionsseafood quality attributessensory attributes of canned seafoodsterilization temperature effectswhelk canning research study
