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Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage
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Metadata
Document Title
Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage
Author
Manheem K., Benjakul S., Kijroongrojana K., Faithong N., Visessanguan W.
Name from Authors Collection
Affiliations
Department of Food Technology, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand; National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Rd., Klong 1, Klong Luang, Pathumthani, 12120, Thailand
Type
Article
Source Title
International Aquatic Research
ISSN
20084935
Year
2013
Volume
5
Issue
1
Page
01-Nov
Open Access
Gold
Publisher
Springer Verlag
DOI
10.1186/2008-6970-5-1
Abstract
Pre-cooked shrimp have gained interest due to their attractive color and flavor. However, shrimp without sufficient pre-cooking have faced melanosis, particularly during the extended storage. This leads to the rejection by consumers and the market. Therefore, pre-cooking with appropriate time would be a means to tackle such a problem. The objective of this study was to investigate the effect of pre-cooking times on enzyme activities, properties, microstructure, and melanosis of Pacific white shrimp (Litopenaeus vannamei). Pacific white shrimp were subjected to pre-cooking at 80°C for various times (0 to 120 s). The residual activities of polyphenoloxidase (PPO) and protease decreased with increasing pre-cooking times (p < 0.05). Nevertheless, the increasing pre-cooking time resulted in more cooking loss. With cooking time above 60 s, a cooking loss of 9.85% was obtained (p < 0.05). Marked decreases in the relative PPO and protease activities were observed within the first 30 s of pre-cooking, and negligible activities were detected after 120 s. The microstructure study revealed that the muscle fibers of pre-cooked shrimps were less attached with concomitantly higher shrinkage of the sarcomere, compared with those of the raw counterpart. Shrimps pre-cooked with longer time showed a lower development of black spots as evidenced by a lower melanosis score throughout storage of 7 days at 4°C. Therefore, a pre-cooking time of 30 s at 80°C was sufficient to lower PPO and protease activities with the minimized cooking loss and melanosis during refrigerated storage. © 2013, Manheem et al.; licensee Springer.
Keyword
Cooking loss | Melanosis | Microstructure | Pacific white shrimp | Polyphenoloxidase | Pre-cooking time | Protease
Funding Sponsor
National Science and Technology Development Agency
License
CC BY
Rights
Author
Publication Source
Scopus