Abstract
[Objective] To improve the texture quality of frozen Litopenaeus vannamei. [Methods] Using Litopenaeus vannamei as the research object, the study systematically evaluates the effects of ultrasonic thawing (300, 400, 500 W) on the texture properties, thawing loss, cooking loss, TVB-N, TBARS values, protein oxidation (content of sulphydryl and carbonyl groups), amino acid release, pH value, and sensory evaluation of frozen shrimp. [Results] Ultrasonic thawing significantly increases the elasticity, hardness, and recovery of the frozen shrimp (P<0.05), with the 400 and 500 W ultrasonic groups showing significantly higher hardness and elasticity than the 300 W group. Ultrasonic thawing significantly reduces thawing loss, cooking loss, and TVB-N content in the frozen shrimp (P<0.05), with the 500 W ultrasonic group showing the most significant reduction. Amino acid analysis reveals that ultrasonic thawing significantly increases the total amino acid (TAA) content and the proportion of essential amino acids (EAA), with the release of essential amino acids such as leucine and glutamic acid being highest in the 300 and 400 W ultrasonic groups. The protein oxidation analysis shows that the sulphydryl content in the ultrasonic-thawed group was significantly higher than that in the room-temperature thawed group, while the carbonyl content was significantly lower. Sensory evaluation results indicated that the overall score of the ultrasonic-thawed group is significantly higher than that |of the room-temperature thawed group, with the 400 W ultrasonic group achieving the highest sensory score. Pearson correlation analysis indicates that the thawing loss of frozen shrimp is negatively correlated with elasticity and hardness (P<0.05), and positively correlated with TVB-N, TBARS values, and carbonyl content (P<0.05). TVB-N is negatively correlated with hardness, elasticity, and recovery (P<0.05), and positively correlated with TBARS values and carbonyl content (P<0.05). [Conclusion] Ultrasonic thawing improves the texture quality of frozen shrimp compared to room-temperature thawing and effectively inhibits lipid and protein oxidation during the thawing process, with 400 W ultrasonic thawing being the most suitable.
Publication Date
10-28-2025
First Page
122
Last Page
129
DOI
10.13652/j.spjx.1003.5788.2024.81124
Recommended Citation
Panpan, PENG
(2025)
"Effect of ultrasonic thawing on the quality and protein oxidation of Litopenaeus vannamei,"
Food and Machinery: Vol. 41:
Iss.
9, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2024.81124
Available at:
https://www.ifoodmm.cn/journal/vol41/iss9/16
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