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To optimize the quality of cooked brown shrimp (Crangon crangon), quantitative data on the influence of all relevant process parameters (treatment time, temperature, NaCl concentration) on several quality attributes are required. Surprisingly, kinetic data and models on heat induced quality changes of brown shrimp are scarce. In this study, the denaturation of muscle proteinswas studied by differential scanning calorimetry. The thermal denaturation kinetics of actin, the most heat resistant muscle protein, were
determined and showed a first order decay with k72 ?C ¼ 0.038 ± 0.001 min?1 and Ea ¼ 388 ± 7.3 kJ/mol. Spiking experiments showed that NaCl (concentrations in the range from 1 to 5% NaCl) had a negligible influence on the actin thermal stability. The kinetic data obtained can be used to quantitatively evaluate the doneness of the shrimp.
Originele taal-2Engels
TijdschriftJournal of Food Engineering
Volume191
Pagina's (van-tot)88-94
Aantal pagina's7
ISSN0260-8774
DOI's
StatusGepubliceerd - 27-jul-2016

ID: 4559288