Effects of high-humidity hot air impingement cooking on physicochemical properties and microstructure of Pacific white shrimp (Penaeus vannamei)
文献类型： 外文期刊
作者： Gao, Yue 1 ; Qiao, Siyi 1 ; Lin, Yawen 1 ; Xie, Yongkang 2 ; Ai, Ziping 3 ; Mowafy, Samir 3 ; Li, Jianrong 1 ; Li, Xuepeng 1 ;
作者机构： 1.Bohai Univ, Coll Food Sci & Engn, Natl & Local Joint Engn Res Ctr Storage, Proc & Safety Control Technol Fresh Agr & Aquat Pr, Jinzhou 121013, Peoples R China
2.Henan Acad Agr Sci, Res Ctr Agr & Sideline Prod Proc, Zhengzhou 450002, Peoples R China
3.Jiangxi Agr Univ, Coll Engn, Nanchang 330006, Peoples R China
4.Alexandria Univ, Fac Agr, Agr & Biosyst Engn Dept, Alexandria, Egypt
5.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Liaoning, Peoples R China
关键词： High humidity hot air impingement cooking; (HHAIC); Physicochemical properties; Protein secondary structure; Free amino acid; Polyphenol oxidase
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 182 卷
页码：
收录情况： SCI
摘要： In this study, the potential of high-humidity hot air impingement cooking (HHAIC) was investigated as an alternative to other conventional cooking methods, including steaming, boiling, and roasting, by assessing the physicochemical properties, taste profile, and sensory evaluations of Pacific white shrimp (Penaeus vannamei). Compared to the steamed-, boiled-, and roasted-treated shrimp, HHAIC-treated samples demonstrated a lower cooking loss between 3.19% and 16.47%, which was possibly attributed to the decreasing muscle rupture. Moreover, HHAIC-treated samples exhibited improved textural properties, higher color retention, better water -holding capacity, and higher degree of polyphenol oxidase inactivation. By low-field nuclear magnetic resonance imaging, HHAIC-treated shrimp showed a pretty uniform water distribution. The main secondary structures of protein in fully-cooked P. vannamei shrimp were & beta;-sheets and & beta;-turns with no significant difference in free amino acid content among the four methods. Therefore, HHAIC could be considered a novel thermal technique for high-quality shrimp products as well as for other aquatic products.
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