Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ( Litopenaeus vannamei ).
| Autor: | Das R; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India., Mehta NK; College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India., Ngasotter S; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India., Balange AK; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India., Nayak BB; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India., Murthy LN; ICAR-Central Institute of Fisheries Technology, Matsyapuri P.O, Kochi-682029, Kerala, India., Xavier KAM; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India. |
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| Jazyk: | angličtina |
| Zdroj: | Heliyon [Heliyon] 2023 May 23; Vol. 9 (6), pp. e16438. Date of Electronic Publication: 2023 May 23 (Print Publication: 2023). |
| DOI: | 10.1016/j.heliyon.2023.e16438 |
| Abstrakt: | The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp ( Litopenaeus vannamei ) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased ( p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased ( p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2023 The Author(s).) |
| Databáze: | MEDLINE |
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