Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives

Abstract

Autolytic activity of Pacific white shrimp (Litopenaeus vannamei) mince in the absence and in the presence of 2.5%NaCl was investigated. Pacific white shrimp mince exhibited the maximum autolytic activity at 35 and 40 degrees C in the absence and in the presence of 2.5%NaCl, respectively, as evidenced by the highest TCA-soluble peptide content and the greatest disappearance of myosin heavy chain (MHC). The autolysis was more pronounced in the acidic pH values, followed by alkaline pH ranges. Pepstatin A showed the highest inhibition toward autolysis in the acidic condition, revealing that aspartic proteinase was dominant in shrimp muscle. Nevertheless, soybean trypsin inhibitor effectively inhibited the autolysis at neutral and alkaline pH values, suggesting that serine proteinase was present in shrimp mince but contributed to autolysis at a lower extent in shrimp meat. Autolysis in shrimp meat could be inhibited partially by all protein additives, including bovine plasma protein (BPP), egg white (EW), and whey protein concentrate (WPC). The inhibition of autolysis increased when the level of protein additives increased with the concomitant increase in band intensity of MHC retained. WPC and BPP in the range of 2% to 3% exhibited the highest inhibition toward autolysis of shrimp mince.

Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)-southern hybridization analysis

“…The consistency of 'grey value' of the triplicate reading for each positively detected brands from TABLE (2) indicates that there are high chances that protein plasma was added in surimi based food product in a very low concentration to ensure gel formation. In general, too much of protein plasma may cause a decrease in gel strength [19]. The formation of gel was able to increase the gel strength by acting as filler in surimi gel matrix as well as the proteinase inhibitor during surimi production.…”

Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

“…The phenomenon of autolysis was found in many fishes, the endogenous enzymes such as phosphorylases, lipases, cathepsins and gut enzymes would degrade the tissues when they were dead (Mukundan, Antony, & Nair, 1986). Eakpetch, Benjakul, Visessanguan, and Kijroongrojana (2008) reported the autolysis of Pacific white shrimp meat. However, there is little information about the autolysis of shrimp head waste.…”

Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations

“…It has also been reported that microorganisms as well as diverse endogenous enzymes such as proteinases and lipases derived from the fish itself contribute to seafood fermentation [9], [20]–[22]. Because metabolite production is the result of microbial communities and fish-derived enzymes [23], studies of microbial communities and metabolites are indispensable for obtaining a better understanding of seafood fermentation processes [23]. Metabolite analysis using proton nuclear magnetic resonance ( 1 H NMR) spectroscopy is a comprehensive and easy technique for simultaneously monitoring diverse metabolites in fermented food processes [24].…”