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COMPARISON OF FREEZING AND THAWING TREATMENTS ON MUSCLE PROPERTIES OF WHITELEG SHRIMP ( LITOPENAEUS VANNAMEI )
Author(s) -
DÍAZTENORIO LOURDES M.,
GARCÍACARREÑO FERNANDO L.,
PACHECOAGUILAR RAMÓN
Publication year - 2007
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2007.00130.x
Subject(s) - litopenaeus , shrimp , texture (cosmology) , food science , biology , shrimp farming , fishery , business , aquaculture , computer science , fish <actinopterygii> , artificial intelligence , image (mathematics)
Whiteleg shrimp (Litopenaeus vannamei) is traded as a frozen food. Changes in texture of thawed muscle are a negative economic factor. This study evaluated and compared two freezing methods, cryogenic and forced convection, and two thawing methods, at 4 and 25C by histological, textural and electrophoretical tests. Insignificant interaction was found between the two main effects for any of the evaluated texture parameters (shear force, fracturability, hardness and water‐holding capacity). Significant differences ( P < 0.05) were found in muscle protein sarcoplasmic fraction. Interaction of the main effects was only observed when analyzing microstructure. In all treatments, a significant increase in melanosis was detected when compared with unfrozen specimens. Because texture was not significantly affected by either freezing method, for commercial purposes, we suggest forced convection freezing because it is cheaper. For research concerning cell and tissue structure, cryogenic freezing is recommended. Thawing at 4C is recommended for marketing purposes.PRACTICAL APPLICATIONS Whiteleg shrimp as a food is considered in the world market as a high‐value commodity. It is a suitable animal for farming, because it can grow under varied conditions. Making the shrimp culture an important worldwide economic activity that contributes positively to the economies of countries that commercialize shrimp. That is possible because all steps in farming are considered; however, in most examples, postharvesting management is neglected, tampering previous investments and efforts. The present study is suited in helping the shrimp industry. Knowledge about the effect of freezing–thawing on muscle properties such as texture may help shrimp producers and retailers select conditions of preservation to keep texture properties of the product pleasing to the consumer.