Improvement of Physical Properties of Black Tiger Shrimp (Penaeus Monodon) Meat Gel Induced by High Pressure and Heat Treatment

Abstract

Breaking force and weight loss of the black tiger shrimp (Penaeus monodon) meat gel induced by pressure (600 MPa, 20 min, 28C) or pressure (400 MPa, 20 min, 28C) followed by heating (90C, 20 min) increased with the decrease in trichloroacetic acid‐soluble peptide content when bovine plasma protein concentration (0–3% w/w) increased (P < 0.05). The gel prepared by pressure–heat treatment showed the higher breaking force but lower deformation than that prepared by only pressure (P < 0.05). The impact of microbial transglutaminase (MTGase, 0–2% w/w) and gelation conditions (setting, pressure, setting before/after pressure, setting and pressure followed by heating) on gel properties were also investigated. Breaking force and deformation increased with increasing MTGase concentration up to 0.15% (P < 0.05) mainly due to myosin heavy chain polymerization. The MTGase added gels prepared by pressure (400–600 MPa, 20 min, 28C) or combination with setting exhibited the greater breaking deformation than those induced by pressure–heat treatment (P < 0.05). PRACTICAL APPLICATIONS The production of gel product from shrimp meat or remainder, mostly small or broken shrimp, obtained from shrimp processing can lead to a new product with high market value. Due to the poor gel‐forming ability of shrimp muscle protein, high pressure treatment in combination with bovine plasma protein or MTGase has been proven as a promising means to produce the gel with a unique appearance and improved textural properties. This finding indicates the feasibility for shrimp processing industry to maximize the utilization of shrimp.

Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

“…The balance between degree of denaturation, number of disulfide bridges, surface hydrophobicity and level of compaction of the aggregates achieved at MPa possibly generated protein species with enhanced ability to interact with themselves at high protein concentrations, thus elasticity of gels was improved. These results are in accordance with those of Cheecharoen, Kijroongrojana, and Benjakul (2011) that worked with shrimp protein gels and found that a treatment at 400 MPa (but not at higher levels) improved elasticity of heatinduced gels. On the other hand, at 600 MPa this balance would impair thermal-induced gelation in A8 and was not advantageous with respect to 400 MPa in A10.…”

The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review

“…Also, Cheecharoen et al . () found improved mechanical properties in pressure‐induced gels from black tiger shrimp ( Penaeus monodon ) meat compared with gels produce with heat or heat pressure processing.…”

Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

“…When the pressure and holding time increased, the samples became more whiter, which were in accordance with the report by Lo´pez-Caballero et al (2000) for muscle of prawn (Penaeus Japonicas), and Kaur et al (2013) for black tiger shrimp. At 500 MPa/ 20 min, the shrimp samples were slightly pink (a * ¼ 5.48, b * ¼ 15.17), indicating the pressure partially dissociated the protein-carotenoid and produced lower redness and yellowness than the TP treatment (Cheecharoen et al, 2011). In this experiment, the TPtreated sample was more reddish in color than raw shrimps and HHP-treated samples (p < 0.05).…”

“…(2013) for black tiger shrimp. At 500 MPa/20 min, the shrimp samples were slightly pink ( a * = 5.48, b * = 15.17), indicating the pressure partially dissociated the protein–carotenoid and produced lower redness and yellowness than the TP treatment (Cheecharoen et al., 2011). In this experiment, the TP-treated sample was more reddish in color than raw shrimps and HHP-treated samples ( p < 0.05).…”