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Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp ( Metapenaeus affinis )
Author(s) -
Yang Juan,
Cui Chun,
Feng Wanzhen,
Zhao Haifeng,
Wang Wei,
Dong Keming
Publication year - 2017
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.13435
Subject(s) - shrimp , food science , hydrolysate , hydrolysis , egg white , chemistry , fishery , biology , protease , biochemistry , enzyme
Summary The influence of protein hydrolysates of salt duck egg white ( PHSDEW ) hydrolysed by acid protease on the quality of Jinga Shrimp ( Metapenaeus affinis ) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis ( DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when compared to which immersed in 0.4% NaCl, 3.5% mixed phosphates and other PHSDEW with different DH (1%, 2% and 5%) ( P < 0.05). This treatment made muscle fibres retain the most appropriate compact and regular microstructure and improved the thermal stability of shrimp protein as well ( P < 0.05). SDS ‐ PAGE protein patterns revealed shrimp protein would dissolve out during immersion, while only could PHSDEW infiltrate into shrimp muscle. It suggested PHSDEW would be developed as a new type of water retention agent replaced phosphate used in shrimp or other seafoods, which will decrease the waste of salt duck egg white.