Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

Abstract

This study aimed to understand the effects of high-pressure processing (HPP) on the physicochemical quality, protein degradation and endogenous enzyme activities of shrimp ( Penaeus monodon ) stored in ice for 28-day storage. Headed shrimps were vacuum-packed and subjected to HPP (100, 300, and 500 MPa at 15 ± 1 °C for 5 min). Results showed that HPP delayed microbial growth and reduced TVB-N values of shrimps as pressure increased. HPP did not completely inhibit proteases activity, and excessive pressure promoted myofibrillar proteins denatured, which were unstable during chilled storage. Water-holding capacity and protein solubility were diminished with HPP. However, the mechanical properties were stable in 500 MPa-treated samples during chilled storage prevented by changes in the water phase state and distribution. • The protein of pressurized shrimp gradually degraded during storage. • HHP stabilized the texture properties of shrimp by changing the water distribution. • The variability of texture properties reduced during storage with pressure intensity. • HPP (500 MPa/5 min) assuring shrimps storage in ice for at least 28 days.