Das Rupali, Mehta Naresh Kumar, Ngasotter Soibam, Balange Amjad K, Nayak Binaya Bhusan, Murthy Lakshmi Narasimha, Xavier K A Martin
ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India.
College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India.
Heliyon. 2023 May 23;9(6):e16438. doi: 10.1016/j.heliyon.2023.e16438. eCollection 2023 Jun.
The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp () processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased ( < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased ( < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.
本研究的目的是优化采用真空低温烹饪（SV）技术加工的高价值凡纳滨对虾（）的烹饪冷藏条件，并评估不同时间 - 温度组合对其物理化学、质地和感官品质的影响。为了进行优化，采用了基于中心复合设计（CCD）的响应面法（RSM）。获得最小质地（硬度）7235 g的最佳SV烹饪条件是13.48分钟和81.87°C，可表达水分含量为18.48%时是14.5分钟和84.5°C，烹饪损失为5.58%时是5分钟和75°C。随着时间 - 温度处理的增加，质地（硬度）和可表达水分降低，而烹饪损失增加。随着SV烹饪时间 - 温度的增加，红色度和黄色度值增加（<0.05），但所有处理中的亮度值几乎一致。随着时间和温度的增加，硫代巴比妥酸反应物（TBARs）和总类胡萝卜素含量增加（<0.05）。然而，TBARs值在可接受范围内，范围为0.05至0.08 mg丙二醛/千克。感官评价表明，所有SV烹饪的样品都得到了很好的接受，总体评分≥7。这些结果表明，SV烹饪温度和时间对虾的质地、物理化学和感官特性有重大影响。此外，增加时间 - 温度会增加烹饪和水分损失，但降低硬度和更高的感官评分使产品更受消费者接受。
