Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes

HU Xiaojun; LI Chunlan; WANG Biaoshi; JIANG Min; CHEN Meifeng; CHEN Xinyue; HOU Wenjuan; DONG Qingyuan

doi:10.13386/j.issn1002-0306.2022070243

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 2023 > 44(11): 88-94. > DOI: 10.13386/j.issn1002-0306.2022070243

HU Xiaojun, LI Chunlan, WANG Biaoshi, et al. Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes[J]. Science and Technology of Food Industry, 2023, 44(11): 88−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070243.

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Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes

1.
College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China
2.
Guangdong Hongbao Aquatic Product Development Co., Ltd., Zhanjiang 524000, China

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Received Date: July 19, 2022
Available Online: March 23, 2023

Graphical Abstract

Abstract

Abstract

To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigated when treated by different pressure (200~400 MPa) and holding time (5~20 min). The results illustrated that the brightness (L^*) and whiteness (W) of shrimp slides were not significantly affected by the different pressures and holding times, whereas the redness (a^*) decreased significantly and the yellowness (b^*) increased compared to the control group. Meanwhile, the water holding capacity and cooking yield of shrimp slides were affected by the different pressures and holding times, and the maximum values of both properties reached to 84.17% and 92.80% when treated for 10 min under 200 MPa pressure, respectively. Compared to the control group, the gel strength, hardness, chewiness, and springiness of the shrimp slides decreased when pressure and holding time increased, while the cohesiveness did not change significantly. The results of sensory evaluation showed that the UHP treatment had no negative impact on the sensory properties of shrimp slides, and the overall acceptability of shrimp slides held at 200 MPa for 10 min was closest to that of the control group. Therefore, the cooking yield and texture characteristics of shrimp slips products could be improved upon UHP treatment at 200 MPa for 10 min. It is expected that this study will provide a theoretical basis for the development of shrimp slippery products.
- ultra-high pressure,
- shrimp slips,
- quality properties,
- prepared dishes

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References (44)

References

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