Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage
In this study, the effect of modified atmosphere packaging with different gas mixtures on texture and muscle properties of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage was studied via texture profile, water holding capacity (WHC), protein properties (Ca2+-ATPase, TCA-solub...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 8 vom: 14. Dez., Seite 809-817 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2023
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Modified atmosphere packaging TCA-soluble peptides anti-melanosis antibacteria muscle protein texture property Carbon Dioxide 142M471B3J Muscle Proteins plus... |
| Résumé: | In this study, the effect of modified atmosphere packaging with different gas mixtures on texture and muscle properties of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage was studied via texture profile, water holding capacity (WHC), protein properties (Ca2+-ATPase, TCA-soluble peptides, myofibrillar/sarcoplasmic protein content), and microbial counts. The results showed that the antibacterial effect of Modified atmosphere packaging (MAP) was correlated with the increase of CO2 with the presence of low level of O2. Though MAP without O2 had a higher whiteness value but also had higher bacterial counts and total volatile basic nitrogen (TVB-N) values compared with other MAP-groups. In general, a gas composition of 80% CO2 + 5%O2 + 15% N2 treatment had lowest microbial counts and reduced TVB-N values by 22.85% in comparison with the control on day 10. However, MAP was found to have a complicated impact on muscle protein and texture of shrimp. 60% CO2 + 5% O2 + 35% N2 and 40% CO2 + 5% O2 + 55% N2 had an advantage in maintaining springiness and the content of myofibrillar/sarcoplasmic proteins. The correlation analysis showed that WHC had stronger relationship with springiness, resilience, myofibrillar protein content. Therefore, regarding the texture and protein properties, the concentration of CO2 in MAP for Pacific white shrimp should not be higher than 60% |
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| Description: | Date Completed 02.11.2023 Date Revised 02.11.2023 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/10820132221121170 |