Your browser doesn't support javascript.
loading
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties.
Pan, Xinyue; Wang, Jiarong; Xu, Wenya; Wang, Jie; Sun, Jianfeng; Wang, Wenxiu; Tang, Yiwei.
Afiliación
  • Pan X; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
  • Wang J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
  • Xu W; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
  • Wang J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
  • Sun J; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
  • Wang W; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
  • Tang Y; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Food Chem X ; 23: 101696, 2024 Oct 30.
Article en En | MEDLINE | ID: mdl-39184316
ABSTRACT
This study explored the intrinsic relationship between the quality traits and protein-related property changes during the solar drying of shrimps (Penaeus vannamei). During drying, the shrimp exhibited a gradual decline in L*a*b* values and a notable increase in the hardness and chewiness. Proteins were degraded and oxidized. Especially, the trichloroacetic acid-soluble peptide and carbonyl contents increased, whereas the total sulfhydryl content decreased. The proportions of different types of intramolecular bonds were significantly changed. The ionic and hydrogen bonds greatly decreased to 10.72% and 9.05% and the hydrophobic and disulfide bonds notably increased to 19.38% and 28.19%, indicating the changes in the spatial structure of the protein and its denaturation during the drying process. The Pearson's correlation analysis showed that protein degradation and denaturation greatly affected the textural properties and protein oxidation caused color changes. The result of this work provides a theoretical support for improving the quality of shrimp products.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos