Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp
Rattachement africain : cn, jp. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Abstract BACKGROUND In order to improve the tenderness of dried shrimp products as well as to reduce the hardness of the meat during the drying process, shrimp were treated with ultrasound combined with pineapple protease and the tenderization condition was optimized by measuring the texture and shear force of dried shrimp. In addition, the sulfhydryl content, myofibril fragmentation index (MFI) and microstructure were also examined to clarify the mechanisms of shrimp tenderization. RESULTS The results showed UB1 group with ultrasonic power of 100 W, heating temperature of 50 °C and pineapple protease concentration of 20 U mL−1 were the optimum tenderization conditions, where shrimp showed the lowest hardness (490.76 g) and shear force (2006.35 gf). Microstructure as well as sodium dodecyl sulfate–polyacrylamide gel electrophoresis results suggested that during the tenderization process the muscle segments of shrimps were broken, degradation of myofibrillar proteins occurred, and MFI values and total sulfhydryl content increased significantly (P < 0.05) (MFI value = 193.6 and total sulfhydryl content = 93.93 mmol mg−1 protein for UB 1 group). CONCLUSION Ultrasound combined with bromelain could be used as a simple and effective tenderization method for the production of tender dried shrimp. The best conditions were 100 W ultrasonic power, 50 °C ultrasonic temperature, and 20 U mL−1 bromelain. © 2024 Society of Chemical Industry.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp
- Date Crossref
- 24/01/2024
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
-
Ningbo University Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province pays non établi dans la noticeUniversité ou école supérieure
-
Iwate University pays non établi dans la noticeUniversité ou école supérieure
-
Zhejiang Marine Fisheries Research Institute pays non établi dans la noticeStructure de recherche
-
College of Food Science and engineering pays non établi dans la noticeUniversité ou école supérieure
-
Faculty of Agriculture pays non établi dans la noticeUniversité ou école supérieure
-
Laboratory of Aquatic Product Processing and Quality Safety pays non établi dans la noticeStructure de recherche
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province — Ningbo University, Iwate University et Zhejiang Marine Fisheries Research Institute, avec 3 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.