plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Inhibition of the Texture Softening of Shrimp Litopenaeus vannamei Pressured at High-temperature in a Retort Using a Mixed Solution of Calcium Chloride and Potato Starch
최유리1
·박지훈1
·조혜정1
·이정석1,2·김진수1,2*
1
경상국립대학교 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.
Heated shrimp in a retort, Litopenaeus vannamei, Pacific white shrimp, Shrimp, Texture softening in shrimp