Academic Journal
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties
| Title: | Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties |
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| Authors: | Xinyue Pan, Jiarong Wang, Wenya Xu, Jie Wang, Jianfeng Sun, Wenxiu Wang, Yiwei Tang |
| Source: | Food Chemistry: X, Vol 23, Iss , Pp 101696- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Solar drying, Penaeus vannamei, Protein oxidation, Protein denaturation, Protein degradation, Quality attribute, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | This study explored the intrinsic relationship between the quality traits and protein-related property changes during the solar drying of shrimps (Penaeus vannamei). During drying, the shrimp exhibited a gradual decline in L*a*b* values and a notable increase in the hardness and chewiness. Proteins were degraded and oxidized. Especially, the trichloroacetic acid-soluble peptide and carbonyl contents increased, whereas the total sulfhydryl content decreased. The proportions of different types of intramolecular bonds were significantly changed. The ionic and hydrogen bonds greatly decreased to 10.72% and 9.05% and the hydrophobic and disulfide bonds notably increased to 19.38% and 28.19%, indicating the changes in the spatial structure of the protein and its denaturation during the drying process. The Pearson's correlation analysis showed that protein degradation and denaturation greatly affected the textural properties and protein oxidation caused color changes. The result of this work provides a theoretical support for improving the quality of shrimp products. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524005844; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101696 |
| Access URL: | https://doaj.org/article/ec3c34b504b44d3e97edda9487bb806b |
| Accession Number: | edsdoj.3c34b504b44d3e97edda9487bb806b |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101696 |
| Published in: | Food Chemistry: X |
| Language: | English |