Effects of dense phase carbon dioxide and heat treatment on shrimp(Litopenaeus vannamei)meat qualities

Abstract

Dense phase carbon dioxide(DPCD) is a promising non-thermal processing technology that affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50MPa and temperature below 60℃. DPCD could affect food physical,nutritional,sensory qualities. In these experiments,compared with fresh shrimp( Litopenaeus vannamei),the effects of dense phase carbon dioxide(DPCD) and heat treatment on the nutrient components,mass loss,pH value,water-holding capacity, texture,protein and flavor components of shrimp meat were investigated. The results were as follows: compared with fresh shrimp,the water and crude fat content of shrimp meat treated by DPCD decreased significantly(P0.05) and the crude protein content of that had no significant change(P0.05),while the crude protein and fat content of shrimp meat treated by heat decreased significantly(P0.05); the mass loss of shrimp meat treated by DPCD was 16.02%±1.90%,but DPCD had no significant effect on pH value of shrimp meat(P 0.05); DPCD and heat treatment could induce shrimp protein denaturation,which caused water holding capacity of shrimp meat decreased significantly(P0.05),from(84.79±5.25)g/100g to(65.18±2.06)g/100g and( 65.58±2.08)g/100g respectively; DPCD treatment has no significant effect on hardness of shrimp meat( P0 05),while heat treatment caused hardness of shrimp meat to increased significantly(P0.05),from(3.48±0.49)N to(7.37±0.76)N; DPCD and heat treatment caused springiness of shrimp meat to decrease significantly(P0.05),from 0.88±0.08 to 0.71±0.03 and 0.78±0.03 respectively; except for betaine,PO3-4 and Cl-,the contents of other taste-active components(free amino acids,ATP related compounds,organic acid,and glycogen etc.) had no significant difference(P0.05) between DPCD treated and fresh shrimp,but heat treatment led to significant loss of shrimp meat taste-active components(P0.05). These results indicated that negative effects of DPCD treatment on shrimp meat qualities were less than those of heat treatment.