Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

• Published in: Food control 2022-02, Vol.132, p.108555, Article 108555
• Main Authors: Chen, Lihang, Jiao, Dexin, Liu, Huimin, Zhu, Chen, Sun, Ying, Wu, Jinshan, Zheng, Mingzhu, Zhang, Dali
• Format: Article
• Language: English
• Subjects: Chilled storage; High-pressure processing; Protein denaturation; Shrimp; Water distribution
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2021.108555

This study aimed to understand the effects of high-pressure processing (HPP) on the physicochemical quality, protein degradation and endogenous enzyme activities of shrimp (Penaeus monodon) stored in ice for 28-day storage. Headed shrimps were vacuum-packed and subjected to HPP (100, 300, and 500 MPa at 15 ± 1 °C for 5 min). Results showed that HPP delayed microbial growth and reduced TVB-N values of shrimps as pressure increased. HPP did not completely inhibit proteases activity, and excessive pressure promoted myofibrillar proteins denatured, which were unstable during chilled storage. Water-holding capacity and protein solubility were diminished with HPP. However, the mechanical properties were stable in 500 MPa-treated samples during chilled storage prevented by changes in the water phase state and distribution. •The protein of pressurized shrimp gradually degraded during storage.•HHP stabilized the texture properties of shrimp by changing the water distribution.•The variability of texture properties reduced during storage with pressure intensity.•HPP (500 MPa/5 min) assuring shrimps storage in ice for at least 28 days.