Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (<i>Metapenaeus ensis</i>)

Abstract

This study was performed to clarify the relationship between internal temperature and quality of steamed shrimps. Shrimps were steamed to different internal endpoint temperature (75℃，80℃，85℃，90℃，95℃) and evaluated in terms of cooking loss, color, texture and taste active compounds. Results showed that the texture and taste active compounds of steamed shrimps were largely affected by steaming cooking. Cooking loss increased with increasing of internal temperature. Steaming caused lighter muscle and yellow shell of shrimp compared with raw shrimps, and no significant differences in color were observed amongst shrimps with different internal temperature.The hardness and shear force of cooked shrimps increased with increasing temperature in initial stage, followed by a sight reduction when the internal temperature exceeding 85℃. The amount of umami amino acids, sweet amino acids and total free amino acids decreasing with increasing temperature. In addition, it was smaller in the amount of total nucleotides in meat of cooked shrimps than that of raw shrimps, but the amounts of both AMP (5'-adenosine monophosphate) and IMP (inosine monophosphate) in meat of cooked shrimps were almost same, irrespective of internal temperature.

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus)

“…Free amino acids were analyzed according to the method of Xu et al () using an Agilent 1100 HPLC system (Agilent Technologies, Inc., Santa Clara, CA).…”

Effects of muscle protein denaturation and water distribution on the quality of false abalone (Volutharpa ampullacea perryi) during wet heating

“…The shear force values of false abalones before and after boiling versus cooking times are presented in Figure . Shear force has been widely applied in the characterization of tenderness in the meat muscles with a negative correlation (Xu et al, ). As shown in Figure , a higher shear force value was obtained in the raw sample (0 min) compared to the cooked meat.…”

“…According to previous reports, the qualities of the cooked seafood, such as texture, pH, flavor, and color, were broadly attributed to protein denaturation (Chiou et al, 2004; Xu et al, ). As a major protein component in marine gastropods, collagen plays an important role in the tenderness, rheological properties, and gel‐forming capacities of seafood; and the significant shrinkage in the length of marine gastropods during initial heating (30–50 °C) has been confirmed due to the rupturing of the collagen protein conformation; meanwhile, the breaking strength of seafood increases when more thermolabile collagen is present, depending on the species (Liu, Ogiwara, Fukuoka, & Sakai, ; Liu, Tian, Li, & Li, ; Mizuta, Isobe, & Yoshinaka, ; Sikorski, Scott, Buisson, & Love, ; Wang, Zhang, & Zhou, ).…”

“…Furthermore, nondestructive testing (NDT) technology offers an opportunity to monitor the quality changes of food during processing (Chiou, Tsai, & Lan, ; Kong, Tang, Rasco, Crapo, & Smiley, ; Xu et al, ). The LF‐NMR and MRI techniques have been applied to investigate the water distribution and fat content in starchy grains (Li et al, ), beef (Santos et al, ), and seafood, such as salmon (Shumilina, Ciampa, Capozzi, Rustad, & Dikiy, ; Wang, Xiang, Fan, Xie, & Qian, ), sea cucumber (Dong et al, ), and others by analyzing the differences in the proton spin–spin relaxation time ( T 2 ) (Shao et al, ; Xia et al, ).…”

“…The degree of muscle protein denaturation during the heating process could therefore be obtained by coupling the protein denaturation kinetics, energy transfer, and thermal penetration cues through mathematic simulations (Dima, Barón, & Zaritzky, 2011;Ishiwatari, Fukuoka, & Sakai, 2013). Furthermore, nondestructive testing (NDT) technology offers an opportunity to monitor the quality changes of food during processing (Chiou, Tsai, & Lan, 2004;Kong, Tang, Rasco, Crapo, & Smiley, 2007;Xu et al, 2016). The LF-NMR and MRI techniques have been applied to investigate the water distribution and fat content in starchy grains (Li et al, 2015), beef (Santos et al, 2014), and seafood, such as salmon (Shumilina, Ciampa, Capozzi, Rustad, & Dikiy, 2015;Wang, Xiang, Fan, Xie, & Qian, 2018), sea cucumber (Dong et al, 2017), and others by analyzing the differences in the proton spin-spin relaxation time (T 2 ) (Shao et al, 2016;Xia et al, 2018).…”