Affiliation:
1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
2. College of Food Science and Engineering Dalian Ocean University Dalian 116023 China
3. Department of Food and Nutrition Kyung Hee University Seoul 02447 Korea
Abstract
SummaryFreshness and physicochemical properties of myofibrillar protein (MP) from decapitated Harpiosquillid mantis shrimp (HMS) treated with pulsed electric field (PEF), followed by soaking in 2% chitooligosaccharide (D‐P‐COS) and whole HMS (U‐W) during storage in iced water of 3 days were investigated. Lower rate of increase in K‐value, freshness index, in D‐P‐COS was observed in comparison with U‐W. For physicochemical properties of MP, MP from U‐W had gradual decrease in ATPase activity throughout the storage of 3 days, whereas no drastic alteration was attained in MP from D‐P‐COS. Surface hydrophobicity and carbonyl contents of MP from both samples upsurged up to 3 days, nevertheless the increases were more pronounced in D‐P‐COS. The secondary conformation changes were affected by decapitation, treatment and storage time. Decapitation and treatments maintained freshness, however, slightly enhanced physicochemical changes of MP from HMS.
Funder
Prince of Songkla University