Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei)

Authors
Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan 57179-44514, Iran
Abstract
The effects of boiling time (1-7 min) and concentration of salt solution (0-4%) on the quality of farmed pacific white shrimp (Litopenaeus vannamei) dried for 20 h at 60 ºC was determined. In all salt concentrations, the increase in boiling time from 1 to 7 min decreased shrimp weight (P < 0.05). The highest weight loss was found after 7 min. With increasing salt concentrations, hardness increased; the highest hardness was found when shrimp were boiled in 3% salt concentrations for 3 and 7 min (P < 0.05). At 5 and 7 min of boiling, salt concentrations of 0 and 2% led to the highest taste score while the higher salinity decreased taste (P < 0.05). Shrimp dried for 8 h had the highest content of omega-3 fatty acids. The higher oxidation of polyunsaturated fatty acids occurred when drying time increased. The TI index was between 0.044 and 0.052 and the highest index was for those dried for 2, 12, and 14 h. Shrimp died for 2 h showed the lower gap between muscle fibers and a similar microstructure was observed at 4 h of drying. After 6 h of drying, the gap was increased to some extent while with further increase of drying time (8 to 14 h) considerable texture changes were observed with large gap among muscle fibers.
Keywords

Subjects


] Sampaio, G., Bastos, D., Soares, R., Queiroz, Y., & Torres, E. (2006). Fatty acids and cholesterol oxidation in salted and dried shrimp. Food Chemistry, 95(2),344–351.
[2] Neguyen 2014
[3] Niamnuy, C., Devahastin, S., & Soponronnarit, S. (2007). Quality changes of shrimp during boiling in salt solution. Journal of Food Science, 72(5), S289-S297.
[4] Hosseinpour, S., Rafiee, S., Mohtasebi, S. S., & Aghbashlo, M. (2013). Application of computer vision technique for on-line monitoring of shrimp color changes during drying. Journal of Food Engineering, 115(1), 99-114.
[5] FAO (2016). http://www.fao.org/fishery/statistics/en
[6] Souza, H. A., & Bragagnolo, N. (2014). New method for the extraction of volatile lipid oxidation products from shrimp by headspace–solid-phase microextraction–gas chromatography–mass spectrometry and evaluation of the effect of salting and drying. Journal of Agricultural and Food Chemistry, 62(3), 590-599.
[7] Niamnuy, C., Devahastin, S., & Soponronnarit, S. (2008). Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution. Food Chemistry, 108(1), 165-175.
[8] Wu, T., & Mao, L. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry, 110(3), 647-653.
[9] Raghunath, M. R., Sankar, T. V., Ammu, K., & Devadasan, K. (1995). Biochemical and nutritional changes in fish proteins during drying. Journal of the Science of Food and Agriculture, 67(2), 197-204.
[10] Li, D., Xie, H., Liu, Z., Li, A., Li, J., Liu, B., ... & Zhou, D. (2019). Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chemistry, 124951.
[11] Miquel, M. (1992). Arabidopsis mutants deficient in polyunsaturated fatty acid synthesis. Biochemical and genetic characterization of a plant oleoyl-phosphatidylcholine desaturase. Journal of Biological Chemistry, 267(3), 1502-1509.
[12] Offer, G., Knight, P., Jeacocke, R., Almond, R., Cousins, T., Elsey, J., ... & Purslow, P. (1989). The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Structure, 8(1), 17.
[13] Fennema, O. R. (1996). Food chemistry (2nd ed.). New York: Marcel Dekker
[14] Straadt, I. K., Rasmussen, M., Andersen, H. J., & Bertram, H. C. (2007). Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss–A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Science, 75(4), 687-695.
[15] Šimat, V., Vlahović, J., Soldo, B., Mekinić, I. G., Čagalj, M., Hamed, I., & Skroza, D. (2020). Production and characterization of crude oils from seafood processing by-products. Food Bioscience, 33, 100484.
[16] Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. The lancet, 338(8773), 985-992.
[17] Erdogdu, F., Balaban, M. O., Otwell, W. S., & Garrido, L. (2004). Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution. Journal of Food Engineering, 64(3), 297-300.
[18] Rowe, R. W. D. (1989). Electron microscopy of bovine muscle: II – The effects of heat denaturation on post rigor sarcolemma and endomysium. Meat Science, 26, 281–294.