Migration of Water in Litopenaeus VannameiMuscle Following Freezing and Thawing

• Autores: Qi Deng, Yaling Wang, Lijun Sun, Jianrong Li, Zhijia Fang, Ravi Gooneratne
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 7, 2018, págs. 1810-1815
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen‐shrimp revealed that the water loss during quick‐freezing was much greater than that during slow freezing or microfreezing. At room temperature (25 °C), the water loss from brine‐thawing was more than still‐water thawing and still‐water thawing was more than thawing spontaneously. Freezing‐thawing resulted in uniform water redistribution in shrimp muscle. Nuclear magnetic resonance technology (low field magnetic imaging) was used to directly monitor the dynamic processes of fluidity state in shrimp and indirectly monitor protein denaturation and thereby determine the optimal method of freezing‐thawing shrimp. Our research showed that microfreezing preservation minimized weight loss, juice leakage and protein denaturation in shrimp muscle during thawing. Water is one of the major components in most organs and is an important factor that influences the shrimp muscle quality. Water migration patterns and subsequent effects on the shrimp muscle under different freezing and thawing conditions were examined using low field nuclear magnetic resonance (NMR) technology. This research provides a theoretical foundation for shrimp processing plants to improve the freezing and thawing process to obtain optimal quality and flavor of shrimp products.