Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle
Sriket, P.; Benjakul, S.; Visessanguan, W.; Kijroongrojana, K.
Food Chemistry 104(1): 113-121
2007
ISSN/ISBN: 0308-8146
DOI: 10.1016/j.foodchem.2006.11.004
Accession: 013234701
The effects of different freeze-thaw cycles (0, 1, 3 and 5) on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle were investigated. White shrimp had greater exudate loss and higher alpha-glucosidase (AG), as well as beta-N-acetyl-glucosaminidase (NAG) activities, than did black tiger shrimp, especially when the number of freeze-thaw cycles increased (P < 0.05). The decreases in Ca2+-ATPase activity, sulfhydryl group content and protein solubility with concomitant increases in disulfide bond formation and surface hydrophobicity were more pronounced in white shrimp muscle, than in black tiger shrimp muscle, particularly after five cycles of freeze-thawing (P < 0.05). The shear force of both shrimps was decreased after five freeze-thaw cycles (P < 0.05). The microstructure study revealed that the muscle fibers were less attached, with the loss of Z-disks, after subjection to five freeze-thaw cycles. Therefore, the freeze-thawing process caused denaturation of proteins, cell disruption, as well as structural damage of muscle in both shrimps. White shrimp generally underwent physicochemical changes induced by the freeze-thawing process to a greater extent than did black tiger shrimp.