Park Gyeong-Seo, Seo Hyeon, Lee Han-Baek, Lee Ji-Won, Shahbaz Hafiz Muhammad, Jeong Se-Ho, Lee Dong-Un
Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
Foods. 2025 Jan 7;14(2):148. doi: 10.3390/foods14020148.
This study investigated the effects of pulsed electric field (PEF) treatment on the peeling efficiency and textural properties of whiteleg shrimp (). Shrimp samples were treated at field strengths of 0, 1.0, 1.5, and 2.0 kV/cm to assess PEF impact on peeling force, incomplete peeling percentage, and texture profile. The results showed that PEF treatment significantly reduced the peeling force from 50.88 N in controls to 42.99 N at 2.0 kV/cm, while the percentage of incompletely peeled shrimp decreased from 27.5% to 15.9%. Texture profile analysis indicated that PEF treatment had no impact on the key properties of hardness and chewiness (no significant difference), with a reduction in springiness observed at higher field strengths. Improvements in peelability are attributed to electroporation, which disrupts collagen in the connective tissue between the shrimp shell and muscle. These findings indicate that PEF treatment is an efficient, non-thermal method for enhancing shrimp peeling processes while preserving textural integrity. PEF technology offers a promising alternative to traditional mechanical and thermal methods in the seafood processing industry.
本研究调查了脉冲电场（PEF）处理对凡纳滨对虾去皮效率和质地特性的影响。对虾样本分别在0、1.0、1.5和2.0 kV/cm的场强下进行处理，以评估PEF对去皮力、不完全去皮百分比和质地剖面的影响。结果表明，PEF处理显著降低了去皮力，从对照组的50.88 N降至2.0 kV/cm时的42.99 N，同时不完全去皮对虾的百分比从27.5%降至15.9%。质地剖面分析表明，PEF处理对硬度和咀嚼性等关键特性没有影响（无显著差异），在较高场强下观察到弹性有所降低。去皮能力的提高归因于电穿孔，它破坏了虾壳与肌肉之间结缔组织中的胶原蛋白。这些发现表明，PEF处理是一种高效的非热方法，可增强对虾去皮过程，同时保持质地完整性。在海产品加工业中，PEF技术为传统机械和热方法提供了一种有前景的替代方案。
