Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

Tem Thi Dang, Nina Gringer, Flemming Jessen, Karsten Olsen, Niels Bøknæs, Pia Louise Nielsen, Vibeke Orlien*

*Corresponding author for this work

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Abstract

The potential of power ultrasound (24-kHz frequency) as an individual treatment and in combination with proteolytic enzyme to promote the shell-loosening of cold-water shrimp (Pandalus borealis) was investigated. Textural properties of shrimp were highly dependent on temperature control during the ultrasonic process (27.6-μm amplitude, 120 min duration and 0.9-s pulse), while the peelability of shrimp monitored as peeling work, meat yield and proportion of completely peeled shrimp were less dependent on the temperature. Increasing amplitude (0–46 μm) and time (0–45 min) of ultrasound prior to enzymatic maturation (0.5% Endocut-03L, 6 h, and 3 °C) increased the peelability of shrimp. The parallel combination of ultrasound and enzyme (18.4-μm amplitude, 0.9-s pulse, 0.5% Endocut-3L, 3-h and 4-h duration, and T ≤ 5 °C) considerably improved the shrimp peelability without detrimental effect on the texture and color of shrimp. Ultrasound was found to inactivate proteolytic enzyme in solution and to modify the structural properties of shrimp shells. From scanning electron micrographs (SEM), we proposed a mechanism for the ultrasound-enzyme-induced shell-loosening based on ultrasonic shell surface erosion and enzyme diffusion. Cavitation bubbles generated from sound waves pitted the surface of shrimp shell, generating pathways for enzyme diffusion into the muscle-shell attachment.
Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Volume47
Pages (from-to)525-534
ISSN1466-8564
DOIs
Publication statusPublished - 2018

Keywords

  • Ultrasound
  • Enzyme
  • Shrimp
  • Peelability
  • Shell-loosening

Cite this

Thi Dang, Tem ; Gringer, Nina ; Jessen, Flemming ; Olsen, Karsten ; Bøknæs, Niels ; Nielsen, Pia Louise ; Orlien, Vibeke. / Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme. In: Innovative Food Science and Emerging Technologies. 2018 ; Vol. 47. pp. 525-534.
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abstract = "The potential of power ultrasound (24-kHz frequency) as an individual treatment and in combination with proteolytic enzyme to promote the shell-loosening of cold-water shrimp (Pandalus borealis) was investigated. Textural properties of shrimp were highly dependent on temperature control during the ultrasonic process (27.6-μm amplitude, 120 min duration and 0.9-s pulse), while the peelability of shrimp monitored as peeling work, meat yield and proportion of completely peeled shrimp were less dependent on the temperature. Increasing amplitude (0–46 μm) and time (0–45 min) of ultrasound prior to enzymatic maturation (0.5{\%} Endocut-03L, 6 h, and 3 °C) increased the peelability of shrimp. The parallel combination of ultrasound and enzyme (18.4-μm amplitude, 0.9-s pulse, 0.5{\%} Endocut-3L, 3-h and 4-h duration, and T ≤ 5 °C) considerably improved the shrimp peelability without detrimental effect on the texture and color of shrimp. Ultrasound was found to inactivate proteolytic enzyme in solution and to modify the structural properties of shrimp shells. From scanning electron micrographs (SEM), we proposed a mechanism for the ultrasound-enzyme-induced shell-loosening based on ultrasonic shell surface erosion and enzyme diffusion. Cavitation bubbles generated from sound waves pitted the surface of shrimp shell, generating pathways for enzyme diffusion into the muscle-shell attachment.",
keywords = "Ultrasound, Enzyme, Shrimp, Peelability, Shell-loosening",
author = "{Thi Dang}, Tem and Nina Gringer and Flemming Jessen and Karsten Olsen and Niels B{\o}kn{\ae}s and Nielsen, {Pia Louise} and Vibeke Orlien",
year = "2018",
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language = "English",
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Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme. / Thi Dang, Tem; Gringer, Nina; Jessen, Flemming; Olsen, Karsten; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke.

In: Innovative Food Science and Emerging Technologies, Vol. 47, 2018, p. 525-534.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

AU - Thi Dang, Tem

AU - Gringer, Nina

AU - Jessen, Flemming

AU - Olsen, Karsten

AU - Bøknæs, Niels

AU - Nielsen, Pia Louise

AU - Orlien, Vibeke

PY - 2018

Y1 - 2018

N2 - The potential of power ultrasound (24-kHz frequency) as an individual treatment and in combination with proteolytic enzyme to promote the shell-loosening of cold-water shrimp (Pandalus borealis) was investigated. Textural properties of shrimp were highly dependent on temperature control during the ultrasonic process (27.6-μm amplitude, 120 min duration and 0.9-s pulse), while the peelability of shrimp monitored as peeling work, meat yield and proportion of completely peeled shrimp were less dependent on the temperature. Increasing amplitude (0–46 μm) and time (0–45 min) of ultrasound prior to enzymatic maturation (0.5% Endocut-03L, 6 h, and 3 °C) increased the peelability of shrimp. The parallel combination of ultrasound and enzyme (18.4-μm amplitude, 0.9-s pulse, 0.5% Endocut-3L, 3-h and 4-h duration, and T ≤ 5 °C) considerably improved the shrimp peelability without detrimental effect on the texture and color of shrimp. Ultrasound was found to inactivate proteolytic enzyme in solution and to modify the structural properties of shrimp shells. From scanning electron micrographs (SEM), we proposed a mechanism for the ultrasound-enzyme-induced shell-loosening based on ultrasonic shell surface erosion and enzyme diffusion. Cavitation bubbles generated from sound waves pitted the surface of shrimp shell, generating pathways for enzyme diffusion into the muscle-shell attachment.

AB - The potential of power ultrasound (24-kHz frequency) as an individual treatment and in combination with proteolytic enzyme to promote the shell-loosening of cold-water shrimp (Pandalus borealis) was investigated. Textural properties of shrimp were highly dependent on temperature control during the ultrasonic process (27.6-μm amplitude, 120 min duration and 0.9-s pulse), while the peelability of shrimp monitored as peeling work, meat yield and proportion of completely peeled shrimp were less dependent on the temperature. Increasing amplitude (0–46 μm) and time (0–45 min) of ultrasound prior to enzymatic maturation (0.5% Endocut-03L, 6 h, and 3 °C) increased the peelability of shrimp. The parallel combination of ultrasound and enzyme (18.4-μm amplitude, 0.9-s pulse, 0.5% Endocut-3L, 3-h and 4-h duration, and T ≤ 5 °C) considerably improved the shrimp peelability without detrimental effect on the texture and color of shrimp. Ultrasound was found to inactivate proteolytic enzyme in solution and to modify the structural properties of shrimp shells. From scanning electron micrographs (SEM), we proposed a mechanism for the ultrasound-enzyme-induced shell-loosening based on ultrasonic shell surface erosion and enzyme diffusion. Cavitation bubbles generated from sound waves pitted the surface of shrimp shell, generating pathways for enzyme diffusion into the muscle-shell attachment.

KW - Ultrasound

KW - Enzyme

KW - Shrimp

KW - Peelability

KW - Shell-loosening

U2 - 10.1016/j.ifset.2018.04.019

DO - 10.1016/j.ifset.2018.04.019

M3 - Journal article

VL - 47

SP - 525

EP - 534

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -