title: Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice.
abstract: The effect of ante-mortem hypoxia on the physicochemical and functional properties of raw and cooked white shrimp was studied. Hue angle was greater (p ≤ 0.05) for stressed raw shrimp compared to control (greener color); whereas a lower angle was detected for cooked stressed shrimp (redder/orange coloration). In addition, hue angle increased (p ≤ 0.05) over the ice storage period for control and stressed shrimp (raw and/or cooked). Muscle hardness and shear force showed no differences when comparing control and stressed shrimp (raw and/or cooked). However, during ice storage, shear force increased (p ≤ 0.05) by 22% and 9% for control and stressed raw shrimp, respectively; in contrast, shear force and muscle hardness decreased for cooked shrimp (p ≤ 0.05). Control showed more (p ≤ 0.05) elasticity than stressed cooked shrimp. Stressed raw shrimp showed a water holding capacity 10.8% lower (p ≤ 0.05) than control. However, during the storage, water holding capacity increased (p ≤ 0.05) reaching similar values to control after day 4. Muscle protein solubility of stressed shrimp was 31% lower than control; however, no differences (p > 0.05) were observed after the second day. The thermal stability of myosin (T max) showed differences (p ≤ 0.05) among control and stressed shrimp, whereas no differences for ΔH were observed. Results showed the influence of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp muscle.
authors.affiliation: Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo A.C CIAD, Carretera a La Victoria km 0.6, Hermosillo, Sonora, México. sifuentes@ciad.mx
authors.forename: Celia Olivia
authors.initials: CO
authors.lastname: García-Sifuentes
authors.forename: Ramón
authors.initials: R
authors.lastname: Pacheco-Aguilar
authors.forename: Susana María
authors.initials: SM
authors.lastname: Scheuren-Acevedo
authors.forename: Gisela
authors.initials: G
authors.lastname: Carvallo-Ruiz
authors.forename: Guillermina
authors.initials: G
authors.lastname: Garcia-Sanchez
authors.forename: Teresa
authors.initials: T
authors.lastname: Gollas-Galván
authors.forename: Jorge
authors.initials: J
authors.lastname: Hernández-López
mesh_terms: D000818:Animals; D003296:Cooking; D061353:Food Storage / Q000379:methods*; D006358:Hot Temperature; D007053:Ice; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins; D010100:Oxygen; D033561:Penaeidae; D033081:Shear Strength; D013997:Time Factors
chemical_list: D007053:Ice; D009124:Muscle Proteins; D010100:Oxygen
keywords: Hypoxia; ice storage; physicochemical properties; white shrimp