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Comparison of freezing and thawing treatments on muscle properties of whiteleg shrimp (litopenaeus vannamei)
- DÍAZ-TENORIO, LOURDES M., GARCÍA-CARREÑO, FERNANDO L., PACHECO-AGUILAR, RAMÓN
- Journal of food biochemistry 2007 v.31 no.5 pp. 563-576
- Litopenaeus vannamei, cell structures, economic factors, farmed animal species, freeze-thaw cycles, freezing, frozen foods, hardness, industry, microstructure, muscle protein, muscles, shrimp, shrimp culture, texture, thawing, water holding capacity, world markets
- 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. 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.