Effect of Cooking Shrimp at Different Temperatures Using Different Methods on Meat Quality and Protein Structure
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Abstract:
The effects of three common heating methods and of different temperatures on meat quality and protein structures in shrimp meat were compared. Metapenaeus ensis was steamed, grilled, and microwave-heated until the core temperature in the muscles of the first segment reached 60 ℃, 70 ℃, 80℃ and until the shrimp was overcooked. Water content, water activity, texture properties, variations in secondary and tertiary protein structures, and protein fragmentation and oxidation were assessed under each condition, and then compared. Steaming was found to best preserve water content, firmness, and protein structure in shrimp meat. The meat is firmest when it is cooked at 80 ℃ with a firmness of 4.31. Steaming also minimizes protein modification, but allows new crosslinks to form between proteins. Grilling shrimp meat gives optimal firmness. Grilling decreases sulfhydryl radical content from 13.62 nmol/mg pro to 1.01 nmol/mg pro, while total sulfhydryl content drops from 35.61 nmol/mg pro to 3.77 nmol/mg pro. Grilling also results in the greatest protein oxidation. Water content in microwave-heated shrimp meat is reduced from 75.62% to 12.78%, and water activity decreases from 0.98 to 0.40. Microwave-heated shrimp meat experiences the most significant protein structure modification. Among the three heating methods, steaming affects protein structure the least. Grilling mainly increases protein oxidation, while microwave heating alters protein structure the most severely. The results of this study provide a theoretical basis for further research into relationships between protein structure and digestibility and allergenicity, and the influences of different heating methods on protein structure.
