Effect of High Hydrostatic Pressure Combined with Freezing Treatment on Shucking and Physicochemical Properties of Myofibrillar Protein of Penaeus vannamei
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Abstract:
In order to determine the effect of high hydrostatic pressure combined with freezing treatment (FT-HHP) on shucking and physicochemical properties of myofibrillar protein of Penaeus vannamei, fresh shrimps were frozen and subjected to high hydrostatic pressure processing (200, 300 and 400 MPa at ambient temperature for 1, 3 and 5 min). And the changes in sensory score of shucking efficiency, myofibrillar protein content, carbonyl content, total sulfhydryl content, surface hydrophobicity and Ca2+-ATPase activity of myofibrillar protein were evaluated. The results showed that FT-HHP is an effective method for Penaeus vannamei shucking. With combined treatment of 300 MPa (1 min) and freezing, the sensory score of shucking efficiency increased by 24.31% as compared to that in freezing samples. Compared with the fresh group, the myofibrillar protein contents, carbonyl contents and total sulfhydryl contents of myofibrillar protein had no significant differences with the treatment of FT-HHP at 200 MPa (1~3 min) and 300 MPa (1 min).However, after treatment with FT-HHP at pressure ≥300 MPa, holding time ≥3 min, the levels of myofibrillar protein oxidation significantly enhanced, and the shrimps showed cooked appearance. As the pressure and holding time increased, the levels of Ca2+-ATPase activity tended to decrease, while the surface hydrophobicity of myofibrillar protein tended to increase. Taking into account both the shucking efficiency and effect of FT-HHP on the physicochemical properties of myofibrillar protein in Penaeus vannamei, the combined treatment of 300 MPa (1 min) and freezing, which can significantly improve shucking efficiency and maintain the good quality of shrimp, was suitable to treat Penaeus vannamei. These results can provide a theoretical basis for the industrial application of FT-HHP in the shucking of Penaeus vannamei.
