The changes intexture and physicochemical properties of giant freshwater prown (Macrobrachium rosenbergii) during frozen storage

Authors

LIU Jiatong, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
JIANG Qixing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
YANG Fang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
WANG Bin, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
XU Yanshun, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
XIA Wenshui, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
XU Yan, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA soluble peptide increased with the extension of storage time. However, the myofibril apparent diameter decreased during the frozen storage. This finding suggested that the internal structure of myofibril was destroyed, and the skeletal proteins was degraded. Protein degradation occurred in frozen whole prawns during storage of frozen. The protease activity in muscle increased while that in head is slightly decreased. This finding also indicated that the protease in head transferred to muscle to some extent. The aerobic bacterial of frozen whole prawns decreased with the extension of storage time. Therefore, the correlation analyses showed that there was a significant correlation (P＜0.01) between the changes of proteins and the changes of protease activity and texture during the frozen storage.

Publication Date

12-28-2018

First Page

95

Last Page

100

DOI

10.13652/j.issn.1003-5788.2018.12.021

Recommended Citation

Jiatong, LIU; Qixing, JIANG; Fang, YANG; Bin, WANG; Yanshun, XU; Wenshui, XIA; and Yan, XU (2018) "The changes intexture and physicochemical properties of giant freshwater prown (Macrobrachium rosenbergii) during frozen storage," Food and Machinery: Vol. 34: Iss. 12, Article 21.
DOI: 10.13652/j.issn.1003-5788.2018.12.021
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/21

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