Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions

Shuling Xiong, Youling L. Xiong, Suzanne P. Blanchard, Baowu Wang, James H. Tidwell

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Freshly harvested prawns (Machrobrachium rosenbergii), with shell removed, were marinated in salt (NaCl, CaCl2) and acid (lemon juice, citric acid, tripolyphosphate) solutions to determine the effects of marination on properties related to the texture of raw and cooked muscle. Sodium chloride and citrate solutions (pH 7.0) slightly increased (P < 0.05) the tenderness of cooked prawn, when compared with water-marination control. Tripolyphosphate (pH 7.0) showed no effect, while CaCl2 (pH 7.0), citric acid (pH 3.0), and lemon juice (pH 3.0) increased (P < 0.05) the muscle toughness. The decrease of meat tenderness by some of the marinade treatments was attributed to decreases in protein solubility during marination and to cooking losses.

Original languageEnglish
Pages (from-to)291-296
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume37
Issue number3
DOIs
StatePublished - Mar 2002

Keywords

  • Marination
  • Muscle
  • Prawn
  • Proteolysis
  • Tenderness

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Fingerprint

Dive into the research topics of 'Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions'. Together they form a unique fingerprint.

Cite this