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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)

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Title 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)
Not Available
 
Creator Rupali Das
Mehta, N. K.
Soibam Ngasotter
Balange, A. K.
Nayak, B. B.
Murthy, L. N.
Martin Xavier, K. A.
 
Subject Response surface methodology
Vacuum packaging
Cooking loss
Carotenoid content
TBARs
 
Description Not Available
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.
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Date 2024-04-25T17:12:48Z
2024-04-25T17:12:48Z
2023-06
 
Type Research Paper
 
Identifier Rupali Das, Mehta, N. K., Soibam Ngasotter, Balange, A. K., Nayak, B. B., Murthy, L. N. and Martin Xavier, K. A. (2023) 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). Heliyon. 9(6): e16438
2405-8440
http://krishi.icar.gov.in/jspui/handle/123456789/82404
 
Language English
 
Relation Not Available;
 
Publisher Elsevier