IMPROVEMENT OF PHYSICAL PROPERTIES OF BLACK TIGER SHRIMP (PENAEUS MONODON) MEAT GEL INDUCED BY HIGH PRESSURE AND HEAT TREATMENT

Abstract

Breaking force and weight loss of the black tiger shrimp (Penaeus monodon) meat gel induced by pressure (600 MPa, 20 min, 28C) or pressure (400 MPa, 20 min, 28C) followed by heating (90C, 20 min) increased with the decrease in trichloroacetic acid-soluble peptide content when bovine plasma protein concentration (0–3% w/w) increased (P < 0.05). The gel prepared by pressure–heat treatment showed the higher breaking force but lower deformation than that prepared by only pressure (P < 0.05). The impact of microbial transglutaminase (MTGase, 0–2% w/w) and gelation conditions (setting, pressure, setting before/after pressure, setting and pressure followed by heating) on gel properties were also investigated. Breaking force and deformation increased with increasing MTGase concentration up to 0.15% (P < 0.05) mainly due to myosin heavy chain polymerization. The MTGase added gels prepared by pressure (400–600 MPa, 20 min, 28C) or combination with setting exhibited the greater breaking deformation than those induced by pressure–heat treatment (P < 0.05). PRACTICAL APPLICATIONS The production of gel product from shrimp meat or remainder, mostly small or broken shrimp, obtained from shrimp processing can lead to a new product with high market value. Due to the poor gel-forming ability of shrimp muscle protein, high pressure treatment in combination with bovine plasma protein or MTGase has been proven as a promising means to produce the gel with a unique appearance and improved textural properties. This finding indicates the feasibility for shrimp processing industry to maximize the utilization of shrimp.