The changes of astaxanthin content and chemical characteristics of tiger prawn (<i>Penaeus monodon</i>) due to processing: boiling, smoking and frying

Swastawati, Fronthea

doi:10.1088/1755-1315/139/1/012050

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…The reduction of astaxanthin during cooking occurs due to the heat‐induced denaturation of proteins, which have protective effects on astaxanthin. Swastawati (2018) previously reported that the astaxanthin content of fresh tiger prawn was significantly decreased after boiling for 10 min, accompanied by an increase in the a* value. On the other hand, an increase in b* value was also observed (Figure 10), suggesting the occurrence of a browning reaction (Lindahl, Lundström, & Tornberg, 2001).…”

Section: Resultsmentioning

confidence: 95%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic-collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75 C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

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Section: Resultsmentioning

confidence: 95%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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“…Te difusion of salt molecules into the structure of small shrimps was observed to induce protein loss [9]. Astaxanthin is a carotenoid compound characterized by a pink or red color [10]. Te hot blanching medium can cause the degradation of protein molecules, possibly facilitating the release of astaxanthin [11].…”

Section: Efect Of Salt Concentration On Quality Of Small Shrimpmentioning

confidence: 99%

Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Nhi

Nguyen

et al. 2022

Journal of Food Quality

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The study aimed to evaluate the influence of various parameters of the blanching and drying condition of small shrimp (Acetes) on some product quality parameters. Some criteria were assessed, such as salt content, astaxanthin content (ATC), and color of small shrimp. The results showed that the blanching time significantly affected the salt content. When increasing the blanching time, the salt content was found to increase from 17.35 ± 2.48 mg/g DW to 39.51 ± 0.45 mg/g DW. The astaxanthin content achieved the highest value (0.026 ± 0.001 mg/g DW) in a 2% salt solution. The study showed that the blanching and drying processes significantly affected the salt content, astaxanthin, and color of the small shrimp, and the optimized temperatures for blanching and drying were 70°C and 60°C, respectively.

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“…Alergenisitas dari suatu protein dapat diturunkan dengan menggunakan teknik hidrolisis enzimatis dan nonenzimatis (Suseno et al, 2016a). Udang windu (Penaeus monodon) merupakan makanan laut yang banyak disukai di banyak negara dan menjadi makanan pilihan karena memiliki rasa dan aroma yang khas (Swastawati, 2018).…”

Section: Pendahuluanunclassified

Penentuan Struktur Tiga Dimensi dan Profil Hasil Hidrolisis Protein Alergen Arginin Kinase Secara in silico

Mahgfirah¹,

Prangdimurti²,

Palupi³

et al. 2022

J.Wart.Industri.Has.Pertan.

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Alergi pangan ialah suatu reaksi hipersensitivitas melalui mekanisme imunologis setelah terpapar alergen dari suatu bahan pangan. Arginin kinase dengan kode alergen (Pen m 2) merupakan alergen yang terdapat di bahan pangan udang windu (Penaeus monodon) dan dapat memicu terjadinya alergi. Tujuan dari penelitian ini untuk mendapatkan struktur tiga dimensi dan mendapatkan profil hidrolisat arginin kinase secara in silico. Metode penelitian dengan tahap pertama ialah pencarian identitas dan karakteristik fisikokimia arginine kinase berupa family, berat molekul, nilai pI teoritis, nilai grand average of hidropathicity (GRAVY) dan indeks kestabilan. Selanjutnya tahap kedua ialah penentuan struktur tiga dimensi. Tahap ketiga ialah memprediksi profil hasil hidrolisis protein alergen arginin kinase secara enzimatis (pepsin, tripsin dan kimotripsin) dan non-enzimatis (asam format). Hasil dari penelitian ini menjelaskan bahwa Pen m 2 merupakan family ATP:guanido phosphotransferase dengan pola kinase fosfagen. Struktur tiga dimensi Arginin kinase (Pen m 2) memiliki hasil identitas sekuens 96,91% dan nilai Ramachandran favoured ialah 97,18%. Hidrolisis arginin kinase menggunakan enzim pepsin, kimotripsin dan tripsin menghasilkan peptida terpanjang 11 asam amino (berat molekul 1210 Da), sehingga menunjukkan penurunan alergenisitas arginin kinase (Pen m 2). Hidrolisis menggunakan asam format menghasilkan peptida terpanjang ialah 69 asam amino (berat molekul 7590 Da) yang masih berpotensi alergenik Kata kunci: arginin kinase, in silico, pemotongan peptida, SWISS-MODEL, udang ABSTRACT: Food allergy is a hypersensitivity reaction through an immunological mechanism after exposure to an allergen from a food ingredient. Arginine kinase with an allergen code (Pen m 2) is an allergen found in tiger prawns (Penaeus monodon) and can trigger allergies. This study aimed to obtain a three-dimensional structure and an in silico profile of arginine kinase hydrolyzate. The research method in the first stage is the search for identity and physicochemical characteristics of arginine kinase in the form of family, molecular weight, theoretical pI value, and grand average of hydropathicity (GRAVY) and stability index. The second stage is the determination of the three-dimensional structure. The third step is to predict the profile of the hydrolysis of the allergen arginine kinase protein enzymatically (pepsin, trypsin and chymotrypsin) and non-enzymatically (formic acid). The results of this study explain that Pen m 2 is a family of ATP:guanido phosphotransferases with a phosphagen kinase pattern. The three-dimensional structure of Arginine kinase (Pen m 2) has a sequence identity result of 96.91%, and the Ramachandran favoured value is 97.18%. Hydrolysis of arginine kinase using the enzymes pepsin, chymotrypsin and trypsin resulted in the longest peptide of 11 amino acids (molecular weight 1210 Da), thus indicating a decrease in the allergenicity of arginine kinase (Pen m 2). Hydrolysis using formic acid resulted in the most extended peptide being...

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The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

Cited by 4 publications

References 6 publications

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Penentuan Struktur Tiga Dimensi dan Profil Hasil Hidrolisis Protein Alergen Arginin Kinase Secara in silico

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