Rattanasatheirn N, Benjakul S, Visessanguan W, Kijroongrojana K
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand.
J Food Sci. 2008 Jan;73(1):S31-40. doi: 10.1111/j.1750-3841.2007.00603.x.
Effects of freshness and deveining on some properties, translucence, and microstructure of Pacific white shrimp (Litopenaeus vannamei) soaked in 2.5% NaCl containing different phosphates were studied. Shrimp soaked in all solutions had increases in weight gain and cooking yield with lowered cooking loss, compared with the control (P < 0.05). However, efficacy of mixed phosphates in quality improvement of ice-stored shrimp was lower than fresh shrimp. Deveining resulted in increased weight gain and yield (P < 0.05). Nevertheless, samples treated with phosphates became more translucent. Shrimp stored in ice for 7 d and treated with mixed phosphates were generally more translucent than fresh counterparts (P < 0.05). Shrimp soaked in 2.5% NaCl containing 0.875% sodium acid pyrophosphate (SAPP) and 2.625% tetrasodium pyrophosphate (TSPP) were generally less translucent and had high weight gain and cooking yield along with low cooking loss. The microstructure study revealed that the muscle fibers were less attached with the loss of Z-disks after being treated with mixed phosphates. Cooked meats of fresh shrimp and ice-stored shrimp had more compact fiber arrangement with the shrinkage of sarcomere compared with raw samples. Disintegration was observed at the M-line in ice-stored shrimp treated with mixed phosphates after cooking, while such a phenomenon was not found in the cooked fresh sample treated with phosphates. T(max) and enthalpy of both myosin and actin peaks shifted to lower values when shrimp were treated with mixed phosphates (P < 0.05). Those changes were generally more pronounced in ice-stored shrimp. Therefore, freshness and deveining process had an impact on the quality of Pacific white shrimp treated with phosphates.
研究了新鲜度和去肠线处理对浸泡在含有不同磷酸盐的2.5%氯化钠溶液中的南美白对虾（凡纳滨对虾）某些特性、透明度和微观结构的影响。与对照组相比，浸泡在所有溶液中的对虾增重和蒸煮得率增加，蒸煮损失降低（P<0.05）。然而，混合磷酸盐对冰藏对虾品质改善的效果低于新鲜对虾。去肠线处理导致增重和得率增加（P<0.05）。尽管如此，用磷酸盐处理的样品变得更加透明。在冰中储存7天并用混合磷酸盐处理的对虾通常比新鲜对虾更透明（P<0.05）。浸泡在含有0.875%酸性焦磷酸钠（SAPP）和2.625%焦磷酸四钠（TSPP）的2.5%氯化钠溶液中的对虾通常透明度较低，增重和蒸煮得率高，蒸煮损失低。微观结构研究表明，混合磷酸盐处理后，肌肉纤维与Z线的附着减少。与生样品相比，新鲜对虾和冰藏对虾的熟肉纤维排列更紧密，肌节收缩。蒸煮后，用混合磷酸盐处理的冰藏对虾在M线处出现解体现象，而用磷酸盐处理的新鲜熟样品中未发现这种现象。当对虾用混合磷酸盐处理时，肌球蛋白和肌动蛋白峰的T(max)和焓值均向较低值移动（P<0.05）。这些变化在冰藏对虾中通常更为明显。因此，新鲜度和去肠线处理过程对用磷酸盐处理的南美白对虾品质有影响。
