Effect of two‐stage heating treatment on physicochemical properties of shrimp (Penaeus vannamei) meat

Abstract

BACKGROUND Changes in the physicochemical properties of shrimp meat treated with two‐stage heating were investigated. Currently, shrimp products in the processing process are susceptible to uneven dehydration, shrimp meat shrinkage, which results in rough and hard texture, poor chewiness, and seriously affects the edible quality as well as economic benefits. Improving the utilization value of shrimp resources, expanding its market shares, optimizing the tenderness of shrimp is the key to developing new types of fresh and ready‐to‐eat shrimp products. RESULTS The results indicated that preheating at 30 °C could not affect the quality of shrimp meat significantly (P > 0.05). As the preheating temperature increased from 40 °C to 50 °C, the hardness and shear force of shrimp meat decreased due to the exposure of protein hydrophobic groups, protein aggregation and degradation, muscle fraction broken, and weight loss increase. Further increase in preheating temperature would lead to further aggregation and gelation of proteins, causing hardness and shear force increase. Besides, the results of microstructure showed that preheating at 40 °C and 50 °C could cause the shrimp muscles to become loose. CONCLUSION This study showed that the preheating temperature ranging from 40 °C to 50 °C could effectively improve the tenderness of shrimp meat. This study might be useful for developing tenderized shrimp products in the future. © 2022 Society of Chemical Industry.

Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp

“…In contrast, the smooth and dense microstructure of shrimp muscle fibers after treatment at 60 °C (UB 2) may be due to the gelation of muscle proteins caused by high temperature. Similar outcomes were reported by Yang et al 36 . However, for dried shrimp, muscle contraction occurred in all groups after drying.…”

“…21 In contrast, the smooth and dense microstructure of shrimp muscle fibers after treatment at 60 °C (UB 2) may be due to the gelation of muscle proteins caused by high temperature. Similar outcomes were reported by Yang et al 36 However, for dried shrimp, muscle contraction occurred in all groups after drying. This muscle contraction results from the denaturation of muscle proteins during the heating process, leading to muscle fiber contraction and aggregation.…”

“…MPs were prepared as described by Yang et al ., 36 with minor modifications. Briefly, 4 g of tenderized shrimp meat was homogenized with a pre‐cooled 4× volume of Tris–HCl buffer (consisting of 2.42 g Tris and 5.84 g NaCl), with the volume adjusted to 1000 mL using ultrapure water.…”