Abstract
Abstract Using heat treatment (40–100 °C) as the control, the effects of ultra-high pressure (UHP, 100–600 MPa) on activity of polyphenol oxidase (PPO) from Litopenaeus vannamei (whiteleg shrimp, also known as Pacific white shrimp) were investigated, and the kinetic models of PPO inactivated by UHP were established. The results showed that PPO activity was significantly reduced ( p p Litopenaeus vannamei . Industrial relevance Ultra-high pressure (UHP) has the potential to destroy food-borne microorganisms and inactivate enzymes while minimally affecting the sensory and nutritional quality of food products. Litopenaeus vannamei is one of the aquatic products with high nutritional value and accounts for 90% of global aquaculture shrimp production. However, melanosis induced by polyphenol oxidase (PPO) from shrimp has been of great concern to food scientists and food processors. UHP is a good technology to inactivate PPO. However, little work has been reported on PPO from shrimp processed by UHP. The available data are provided for the evaluation and application of UHP, and the present work is inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure in order to explore the feasibility of processing shrimp using UHP.
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