Effect of phosphate and bicarbonate replacers on quality changes of raw and cooked Pacific white shrimp as influenced by the repeated freeze–thawing |
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| Affiliation: | 1. Istituto per l’ Ambiente Marino Costiero, Consiglio Nazionale delle Ricerche, Via L. Vaccara, 61, 91026 Mazara del Vallo, Italy;2. Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, Via S. Sofia 98, 95123 Catania, Italy;3. Università degli Studi di Palermo, Dipartimento di Scienze della terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Via G. Barlotta 4, 91100 Trapani, Italy;1. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India;2. Radiopharmaceutical Laboratory, Board of Radiation and Isotope Technology, Variable Energy Cyclotron Centre, Salt Lake, Kolkata 700 064, India;3. Department of Zoology, University of Calcutta, 35 Ballygunge Circular Rd, Kolkata 700 019, India;1. College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China;2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, PR China;3. College of Marine Sciences, Shanghai Ocean University, Shanghai 201306, PR China;1. Univ. Littoral Côte d’Opale, CNRS, Univ. Lille, UMR 8187, LOG, Laboratoire d’Océanologie et de Géosciences, 32 Avenue Foch, Wimereux, France;2. Univ. Littoral Côte d’Opale, USC ANSES, EA 7394 – ICV – Institut Charles Viollette, F-62200 Boulogne sur Mer, France;3. Univ. Lille, F-59000 Lille, France;4. Univ. Artois, F-62000 Arras, France;5. INRA, France;6. ISA, F-59000 Lille, France;7. Université Cheikh Anta DIOP de Dakar, Laboratoire de Toxicologie et d’Hydrologie, BP 5005 Dakar, Senegal;1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China;2. Zhoushan Entry-exit Inspection and Quarantine Bureau, PR China |
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| Abstract: | The effect of different soaking solutions and varying numbers of freeze–thaw cycles on the quality of raw and cooked Pacific white shrimp was investigated. The soaking solutions included 1) 0.75% NaOH, pH 11.5 (alkaline soaking solution; ASS), 2) ASS with 3% monosodium glutamate (pH 11.5) (ASS + 3% MSG) and 3) 2.5% NaCl containing mixed phosphates (M-P). Higher protein solubility was observed in raw shrimp treated with ASS + 3% MSG, compared with other treatments (P < 0.05), regardless of the number of freeze–thaw cycles. Raw shrimp treated with ASS + 3% MSG or M-P showed the lowest drip loss after 5 freeze–thaw cycles. No α-glucosidase (AG) or β-N-acetyl-glucosaminidase (NAG) activities were found in the raw shrimp treated with ASS + 3% MSG and M-P at all freeze–thaw cycles tested. As more freeze–thaw cycles were applied, the a*-value (redness) of raw shrimp increased (P < 0.05), while the a* value of cooked shrimp treated with ASS containing 3% MSG decreased (P < 0.05). The shear force of both raw and cooked shrimp with all treatments increased when freeze–thaw cycles increase up to 3 cycles (P < 0.05); however, it drastically decreased after 5 freeze–thaw cycles (P < 0.05). Therefore, treatment of shrimp with 0.75% NaOH containing 2.5% NaCl and 3% monosodium glutamate (pH 11.5) could retard the deteriorative change induced by freeze–thawing process. |
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