Comparative Analysis of the Quality of Litopenaeus vannamei Subjected to Different Heat Treatments
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Abstract:
This research examined the effects of boiling, steaming, baking, frying, and microwave heating on the weight reduction rate, color, elasticity, protein solubility and comprehensive sensory quality of shrimp, as well as the changing patterns of these indices The obtained results showed that baking method led to the maximum weight reduction whilst boiling in water caused the opposite effect; The reduction of water could affect the color of shrimp surface to a certain extent. Steam heating and boiling heating could increase the brightness of shrimps, with steam heating making shrimps reddish. Frying could make the shrimp turn yellow; Deep frying and baking could maintain the elasticity and hardness of the shrimp, thereby improving its chewiness; Protein solubility reflects the degree of denaturation of the shrimp protein to some extent under different heating conditions. Boiling in water could maximally stablized the ionic bond, whilst steam heating enhancing the hydrophobic effect and microwaving increasing hydrogen bonds. The sensory evaluation on factors such as color, aroma, taste and texture revealed that the microwaved shrimp product had the highest sensory score.
