FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (9): 14-20.doi: 10.7506/spkx1002-6630-201709003

• Basic Research • Previous Articles     Next Articles

Changes in Allergenicity and Sensory Quality of Peeled Shrimp Caused by Ultra-High Pressure

JIA Ying, HU Zhihe   

  1. Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China
  • Online:2017-05-15 Published:2017-05-22

Abstract: The aim of this investigation was to research the changes in the allergenicity and sensory quality of peeled shrimp after ultra-high pressure (UHP) treatment. Fresh peeled shrimp (Litopenaeus vannamei) were treated at different pressures (0.1–800 MPa). After that, the allergenicity of shrimp was examined by indirect enzyme-linked immunosorbent assay (ELISA) and electronic eye, electronic nose and electronic tongue were used to evaluate the changes in the color, odor and taste, respectively. Results showed that the allergenicity of peeled shrimp could be effectively decreased (by 45.66%) after treatment at 600 MPa and 40 ℃ for 30 min. In addition, UHP treatment could also change the sensory quality of peeled shrimp. Compared with the untreated shrimp, the color number and proportion of the main color increased gradually with increasing pressure, the content of the main odorant acetylpyrazine gradually decreased, and dimethyl trisulfide tended to disappear. The salty and sour taste gradually increased, and the umami taste increased by about 32–34 times. At the same time, sweet and bitter taste appeared. Moreover, at the same pressure, the intensity of sweet and bitter taste had similar values. Therefore, the allergenicity of shelled shrimp could be reduced by UHP treatment. Furthermore, UHP treatment could cause changes in the sensory quality of shelled shrimp in terms of color, odor and taste.

Key words: Litopenaeus vannamei, ultra-high pressure, electronic eye, electronic nose, electronic tongue

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