Abstract:

The effect of ultra-high pressure (UHP) treatment on shucking conditions for Penaeus vannamei Boone was
investigated and processing properties of the processed shrimp meat were evaluated. The optimal shucking conditions by
UHP treatment were determined by investigating the effects of pressure, holding time and temperature on shrimp meat
yield, shucking time and water holding capacity (WHC). The drip loss, texture and color variations of peeled shrimps as a
function of shucking conditions were assessed. Results showed that compared with traditional manual shelling technique,
UHP treatment could significantly (P < 0.05) shorten the shucking time, enhance the meat yield and water-holding capacity
of shrimps, and reduce the drip loss, consequently improving processing properties of peeled shrimps. The optimal UHP
conditions for shucking Penaeus vannamei Boone were 20 ℃ and 200 MPa held for 3 min. Under these conditions the
shucking time was reduced by 60.43%, and the drip loss was decreased to 0.88%; the meat yield was increased by 6.21%,
and the WHC was enhanced to 15.20%. In addition, the color difference (ΔE ) value, hardness and springiness were 2.45,
677.154 g and 0.721, respectively.

Key words: Penaeus vannamei Boone, ultra-high pressure treatment, shucking technique