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Effects of ultra high pressure-magnetic field treatment on stored shrimp

 

The preservation of ultra high pressure (UHP) and magnetic field (MF) technologies on food have been reported, but the effect of combined treatment (UHP-MF) on aquatic product quality is rarely explored. 

The purposes of a Chinese study published in LWT – Food Science and Technology journal were to investigate the effects of UHP-MF treatment on protein properties and quality deterioration of stored Litopenaeus Vannamei. The vacuum-packed shrimps were treated at 200 and 300 MPa for 5 min, then stored in 5 mT MF for 12 days. Results showed the hardness, springiness, chewiness, shear force, L*, a*, b*, and W of muscle were improved by UHP, whereas the texture softening, a* and b* increase, water holding capacity were inhibited during MF storage. On the 12th day, compared with CON group, the cathepsin B, D, H, L activities, TBARS, carbonyl and dityrosine content in UHP300-MF group were reduced by 46.67%, 27.26%, 43.10%, 52.00%, 41.30%, 32.86%, and 30.42%, respectively. Furthermore, UHP-MF treatment slow down the accumulation of surface hydrophobicity, myofibril fragmentation index, and trichloroacetic acid-soluble peptide content. Generally, UHP-MF treatment inhibited lipid oxidation, weakened cathepsin activities, delayed protein oxidation and degradation of stored shrimp, retarded quality deterioration and prolonged shelf life of stored shrimp. 

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