Document Detail


Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of Pacific white shrimp (Litopenaeus vannamei).
MedLine Citation:
PMID:  19799680     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Protein hydrolysate from salted egg white (PHSEW) with different degrees of hydrolysis (DH) (3%, 6%, and 9%) was produced using pepsin. Disappearance of proteins with molecular weight (MW) of 108 and 85 kDa with the concomitant formation of proteins with MW of 23, 20, 13, and 5 kDa was observed in PHSEW. The use of PHSEW for quality improvement of Pacific white shrimp (Litopenaeus vannamei) was investigated. Shrimp soaked in 4% NaCl containing 7% PHSEW and 2.5% mixed phosphates (0.625% sodium acid pyrophosphate [SAPP] and 1.875% tetrasodium pyrophosphate [TSPP]) had the highest cooking yield with the lowest cooking loss (P < 0.05), compared with shrimps with other treatments. Nevertheless, no difference in weight gain was obtained in comparison with those treated with 4% NaCl containing 3.5% mixed phosphate (P > 0.05). Cooked shrimp treated with 4% NaCl containing 7% PHSEW and 2.5% mixed phosphate or those treated with 4% NaCl containing 3.5% mixed phosphate had the higher score of appearance, texture, and overall likeness but less shear force, in comparison with the control (no treatment) (P < 0.05). Microstructure study revealed that muscle fibers of cooked shrimp from both treatments had the swollen fibrils and gaps, while the control had the swollen compact structure. Therefore, use of PHSEW could reduce phosphate residue in shrimps without an adverse effect on sensory properties.
Authors:
Thammarat Kaewmanee; Soottawat Benjakul; Wonnop Visessanguan
Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Oct 
Date Detail:
Created Date:  2009-10-05     Completed Date:  2010-02-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S351-61     Citation Subset:  IM    
Affiliation:
Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla 90112, Thailand.
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MeSH Terms
Descriptor/Qualifier:
Animals
Cookery
Diphosphates / chemistry
Ducks*
Egg Proteins, Dietary / analysis
Egg White / chemistry*
Food Additives / chemistry
Food Analysis
Food Handling / methods*
Food Preservation / methods
Microscopy, Electron, Scanning
Penaeidae / chemistry*,  ultrastructure
Pepsin A / metabolism
Phosphates / analysis
Protein Hydrolysates / chemistry*
Quality Control
Salts / analysis
Sensation
Shear Strength
Shellfish / analysis*
Chemical
Reg. No./Substance:
0/Diphosphates; 0/Egg Proteins, Dietary; 0/Food Additives; 0/Phosphates; 0/Protein Hydrolysates; 0/Salts; 7722-88-5/sodium pyrophosphate; EC 3.4.23.1/Pepsin A

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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