Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

Abstract

SummaryThe influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis (DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when compared to which immersed in 0.4% NaCl, 3.5% mixed phosphates and other PHSDEW with different DH (1%, 2% and 5%) (P < 0.05). This treatment made muscle fibres retain the most appropriate compact and regular microstructure and improved the thermal stability of shrimp protein as well (P < 0.05). SDS‐PAGE protein patterns revealed shrimp protein would dissolve out during immersion, while only could PHSDEW infiltrate into shrimp muscle. It suggested PHSDEW would be developed as a new type of water retention agent replaced phosphate used in shrimp or other seafoods, which will decrease the waste of salt duck egg white.