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Document IIF

Effet des substituts de phosphate et de bicarbonate sur les changements de qualité des crevettes blanches crues et cuites du Pacifique résultant de phases de congélation-décongélation répétées.

Effect of phosphate and bicarbonate replacers on quality changes of raw and cooked pacific white shrimp as influenced by the repeated freeze-thawing.

Auteurs : KINGWASCHARAPONG P., BENJAKUL S.

Type d'article : Article, Article de la RIF

Résumé

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 a-glucosidase (AG) or ß-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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Format PDF

Pages : 345-354

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effect of phosphate and bicarbonate replacers on quality changes of raw and cooked pacific white shrimp as influenced by the repeated freeze-thawing.
  • Identifiant de la fiche : 30017783
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 67
  • Date d'édition : 07/2016

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