Effect of High Hydrostatic Pressure Combined with Freezing on the Shucking and Quality of Penaeus vannamei
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Abstract:
In order to determine the effect of high hydrostatic pressure combined with freezing (FT-HHP) on the shucking and quality of Penaeus vannamei, the fresh shrimps were froze and subjected to high hydrostatic pressure processing (200, 300 and 400 MPa at ambient temperature for 1, 3 and 5 min). The effect of FT-HHP on the shucking of shrimps was determined by investigating shucking time, integrity and shrimp meatyield. The changes in drip loss, water binding capacity (WBC), pH, color and texture of peeled shrimps as afunction of shucking conditions were determined. The results showed that FT-HHP is an effective method for Penaeus vannamei shucking. Under the co-treatment of 300 MPa, 1 min with freezing, the integrity of shrimp meat improved significantly, the shucking time decreased by 59.80% and 13.54%respectively, and shrimp meatyield increased by 30.92% and 7.25%respectively compared to the untreated and freezing samples. FT-HHP treatment observably reduced the drip loss of shrimp caused by the freezing process, and remarkably increased the WBC, and had no significant change compared with control group. After FT-HHP treatment, the L*, WI and ?E values of shrimps were enhanced obviously, and showed the cooked appearance at pressure ≥300 MPa, holding time≥3 min. With the increasing of treatment pressure, the hardness and chewiness increased, while the springiness decreased. According to the shucking performance and effect of FT-HHP on the quality characteristics of shrimps, co-treatment of 300 MPa, 1 min with freezing was suitable to treat Penaeus vannamei. It can significantly improve shucking efficiency, and maintain the good quality of shrimps. These results suggest that FT-HHP is a potent strategy for the shucking of Penaeus vannamei.
