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Effect of monosodium glutamate on physicochemical properties and quality of Alkali‐treated Pacific white shrimp
Author(s) -
Benjakul Soottawat,
Kingwascharapong Passakorn
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13154
Subject(s) - shrimp , monosodium glutamate , litopenaeus , chemistry , food science , nuclear chemistry , biochemistry , fishery , biology
Summary Physicochemical properties and quality of Pacific white shrimp ( Litopenaeus vannamei ) treated with alkaline soaking solution ( ASS ; 0.75% NaOH with 2.5% NaCl ) containing 3% monosodium glutamate ( MSG ), pH 11.5 ( ASS +3% MSG) were investigated, in comparison with those treated with mixed phosphates or ASS alone. Muscle proteins underwent conformational changes as evidenced by the shift of T max to the lower temperature and the increased negative charge when treated with ASS +3% MSG . This coincided with the higher moisture and NaCl contents ( P < 0.05). Such a treatment led to the pronounced swelling of muscle fibrils as visualised by scanning electron microscope. Highest likeness score for all attributes except for flavour was observed in sample treated with ASS +3% MSG . Slightly fishy odour in the treated sample was associated with higher abundance of volatile compounds, especially alcohol and aldehyde. Thus, ASS +3% MSG could be used as the replacer of phosphate and bicarbonate for shrimp processing.