Effect of Ultrasonic Treatment on Quality of Marinated Shrimp
There are a wide variety of marinated products on the market,but there are problems such as long marinating time and poor meat quality in marinated seafood,especially marinated shrimp.In this study,ultrasonic treatment is used to improve the quality of marinated shrimp and reduce the marinating time by 66.67%.Compared with cold brine treatment(CB)for 60 min,ultrasonic treatment(frequency of 40 kHz,power of 200 W)of shrimp meat for 20 min could achieve good color and sensory acceptability.In addition,ultrasonic-assisted marinating increases the yield of marinated shrimp up to 96.98%,reduces the cooking loss rate of marinated shrimp down to 3.02%,and significantly reduces the hardness of marinated shrimp meat(P<0.05).Compared with the cold brining group,ultrasonic treatment accelerates the rate of water migration,obviously improves the degree of tearing of shrimp muscle fibers,and makes the meat tender;the results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis show that ultrasonic treatment promotes the degradation of proteins with molecular weight of 90 kDa.Therefore,ultrasonic treatment can significantly improve the quality of marinated shrimp and shorten the marinating time.This experiment can provide a certain reference for the non-thermal processing and deep processing of Penaeus vanmamei.
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