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Effect of monosodium glutamate on physicochemical properties and quality of Alkali‐treated Pacific white shrimp
- Benjakul, Soottawat, Kingwascharapong, Passakorn
- International journal of food science & technology 2016 v.51 no.8 pp. 1827-1833
- Litopenaeus vannamei, alcohols, bicarbonates, flavor, monosodium glutamate, muscle protein, myofibrils, odors, pH, phosphates, scanning electron microscopes, shrimp, soaking, sodium chloride, sodium hydroxide, temperature, volatile compounds
- Physicochemical properties and quality of Pacific white shrimp (Litopenaeus vannamei) treated with alkaline soaking solution (ASS; 0.75% NaOH with 2.5% NaCl) containing 3% monosodium glutamate (MSG), pH 11.5 (ASS+3% MSG) were investigated, in comparison with those treated with mixed phosphates or ASS alone. Muscle proteins underwent conformational changes as evidenced by the shift of Tₘₐₓ to the lower temperature and the increased negative charge when treated with ASS+3% MSG. This coincided with the higher moisture and NaCl contents (P < 0.05). Such a treatment led to the pronounced swelling of muscle fibrils as visualised by scanning electron microscope. Highest likeness score for all attributes except for flavour was observed in sample treated with ASS+3% MSG. Slightly fishy odour in the treated sample was associated with higher abundance of volatile compounds, especially alcohol and aldehyde. Thus, ASS+3% MSG could be used as the replacer of phosphate and bicarbonate for shrimp processing.