Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice

• Published in: Food science and technology international 2013-06, Vol.19 (3), p.261-269
• Main Authors: García-Sifuentes, Celia Olivia, Pacheco-Aguilar, Ramón, Scheuren-Acevedo, Susana María, Carvallo-Ruiz, Gisela, Garcia-Sanchez, Guillermina, Gollas-Galván, Teresa, Hernández-López, Jorge
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Cooking; Fish and seafood industries; Food industries; Food Storage - methods; Fundamental and applied biological sciences. Psychology; Hot Temperature; Ice; Litopenaeus vannamei; Meat - analysis; Muscle Proteins; Oxygen; Penaeidae; Shear Strength; Time Factors
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013212452386

The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater (p ≤ 0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased (p ≤ 0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased (p ≤ 0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp (p ≤ 0.05). Control showed more (p ≤ 0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower (p ≤ 0.05) than control. However, during the storage, water holding capacity increased (p ≤ 0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences (p > 0.05) were observed after the second day. The thermal stability of myosin (Tmax) showed differences (p ≤ 0.05) among control and stressed shrimp, whereas no differences for ΔH were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.