Resumen de Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice

Celia Olivia García Sifuentes, Ramón Pacheco Aguilar, Susana María Scheuren Acevedo, Gisela Carvallo Ruiz, Guillermina Garcia Sanchez, Teresa Gollas Galván, Jorge Hernández López

• 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.