1경상국립대학교 해양식품공학과/해양산업연구소, 2경상국립대학교 수산식품산업화 기술지원센터
This study was conducted to determinean optimal soaking solution for inhibiting the texture softening of shrimp Litopenaeus vannamei pressured at high temperature (S-P/HT) in a retort, and also to optimize concentrations of 0.5% calcium chloride (CC) and 5.0% potato starch (PS) for preparation of a mixed solution (MS) and soaking time (ST) in the MS. On the basis of the results of expressible drip (4.6%), water holding capacity (95.1%), hardness (18.4 N/ cm2) and sensory texture (7.2 score), the MS was found to be the optimal soaking solution for inhibition of texture softening under S-P/HT conditions, The concentrations of CC (X1, %), PS (X2, %), and ST (X3, min) were selected as independent variables, and hardness (Y1), springiness (Y2) and sensory texture (Y3) were selected as dependent variables. The optimal conditions of X1, X2, and X3 were 0.51%, 6.34%, and 364 min, respectively. Under the optimal conditions, the experimental values of Y1, Y2 and Y3 were 18.3±0.8 N/cm2, 4.4±0.3 mm and 7.7±0.2, respectively, which did not diffr significantly from the predicted values (P>0.05). In conclusion, the optimized models of X1, X2, and X3 for the preparation of S-P/HT using CC-PS were suitably fitted.