State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi 214122, China.
Food Res Int. 2022 Oct;160:111678. doi: 10.1016/j.foodres.2022.111678. Epub 2022 Jul 13.
In this study, the effects of different pretreatments on the quality of white leg shrimp surimi were investigated based on shrimp endogenous proteases. The results showed that removing the head and rinsing significantly (P < 0.05) improved the gel strength, texture, whiteness, water distribution, and microstructure of the shrimp surimi gels. Headless shrimp surimi (HSS) had higher salt-soluble protein and lower water-soluble protein than whole shrimp surimi (WSS). The shrimp heads had high cathepsin B, L, D, and serine protease activities. Electrophoretic analysis revealed significant degradation of the myofibrillar proteins in the WSS during cold storage and thermal gelation. Moreover, the myosin heavy chains almost disappeared after thermal gelation, and new bands appeared at about 270 kDa and 100 kDa. However, rinsing reduced the endogenous proteases, water-soluble proteins, and concentrated salt-soluble proteins in the shrimp surimi; thus, the quality of the shrimp surimi gel improved after rinsing. These results suggest that the quality of the surimi gel was damaged by the endogenous proteases, and that removal of the shrimp heads and rinsing significantly (P < 0.05) improved the quality of the shrimp surimi gel. The gel properties of WSS were similar after the second rinse to those of unrinsed HSS. The choice of headless shrimp or whole shrimp as the raw material for production needs to be comprehensively considered according to the planned cost and the quality required for the shrimp surimi product. The recommended number of rinses is 1-2.
本研究基于虾内源蛋白酶，考察了不同前处理方式对南美白对虾虾糜品质的影响。结果表明，去头和漂洗显著（P<0.05）提高了虾糜凝胶的凝胶强度、质构、白度、水分分布和微观结构。无头虾糜（HSS）的盐溶性蛋白高于全虾糜（WSS），而水溶性蛋白则较低。虾头中组织蛋白酶 B、L、D 和丝氨酸蛋白酶活性较高。电泳分析表明，在冷藏和热凝胶化过程中，WSS 的肌原纤维蛋白发生了明显的降解。此外，肌球蛋白重链在热凝胶化后几乎消失，而新的条带出现在约 270 kDa 和 100 kDa。然而，漂洗降低了虾糜中的内源蛋白酶、水溶性蛋白和浓缩盐溶性蛋白，从而改善了虾糜凝胶的品质。这些结果表明，内源性蛋白酶破坏了虾糜凝胶的品质，而去头和漂洗显著（P<0.05）改善了虾糜凝胶的品质。第二次漂洗后的 WSS 凝胶特性与未漂洗的 HSS 相似。无头虾或全虾作为生产原料的选择需要根据计划成本和虾糜产品的质量要求综合考虑。推荐的漂洗次数为 1-2 次。
