Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice
- Autores: Celia Olivia García Sifuentes, Ramón Pacheco Aguilar, Susana María Scheuren Acevedo, Gisela Carvallo Ruiz, Guillermina Garcia Sanchez, Teresa Gollas Galván, Jorge Hernández López
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 19, Nº 3, 2013, págs. 261-269
- Idioma: inglés
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Resumen
The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater (p?=?0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased (p?=?0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased (p?=?0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp (p?=?0.05). Control showed more (p?=?0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower (p?=?0.05) than control. However, during the storage, water holding capacity increased (p?=?0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences (p?>?0.05) were observed after the second day. The thermal stability of myosin (T max) showed differences (p?=?0.05) among control and stressed shrimp, whereas no differences for ?H were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.
