Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment
This study investigated the effects of pulsed electric field (PEF) treatment on the peeling efficiency and textural properties of whiteleg shrimp (<i>Litopenaeus vannamei</i>). Shrimp samples were treated at field strengths of 0, 1.0, 1.5, and 2.0 kV/cm to assess PEF impact on peeling fo...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/148 |
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| author | Gyeong-Seo Park Hyeon Seo Han-Baek Lee Ji-Won Lee Hafiz Muhammad Shahbaz Se-Ho Jeong Dong-Un Lee |
| author_facet | Gyeong-Seo Park Hyeon Seo Han-Baek Lee Ji-Won Lee Hafiz Muhammad Shahbaz Se-Ho Jeong Dong-Un Lee |
| author_sort | Gyeong-Seo Park |
| collection | DOAJ |
| description | This study investigated the effects of pulsed electric field (PEF) treatment on the peeling efficiency and textural properties of whiteleg shrimp (<i>Litopenaeus vannamei</i>). Shrimp samples were treated at field strengths of 0, 1.0, 1.5, and 2.0 kV/cm to assess PEF impact on peeling force, incomplete peeling percentage, and texture profile. The results showed that PEF treatment significantly reduced the peeling force from 50.88 N in controls to 42.99 N at 2.0 kV/cm, while the percentage of incompletely peeled shrimp decreased from 27.5% to 15.9%. Texture profile analysis indicated that PEF treatment had no impact on the key properties of hardness and chewiness (no significant difference), with a reduction in springiness observed at higher field strengths. Improvements in peelability are attributed to electroporation, which disrupts collagen in the connective tissue between the shrimp shell and muscle. These findings indicate that PEF treatment is an efficient, non-thermal method for enhancing shrimp peeling processes while preserving textural integrity. PEF technology offers a promising alternative to traditional mechanical and thermal methods in the seafood processing industry. |
| format | Article |
| id | doaj-art-7486ecd27f5d4298bdcf4f089b77d4c3 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-7486ecd27f5d4298bdcf4f089b77d4c32025-01-24T13:32:39ZengMDPI AGFoods2304-81582025-01-0114214810.3390/foods14020148Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) TreatmentGyeong-Seo Park0Hyeon Seo1Han-Baek Lee2Ji-Won Lee3Hafiz Muhammad Shahbaz4Se-Ho Jeong5Dong-Un Lee6Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaDepartment of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of KoreaThis study investigated the effects of pulsed electric field (PEF) treatment on the peeling efficiency and textural properties of whiteleg shrimp (<i>Litopenaeus vannamei</i>). Shrimp samples were treated at field strengths of 0, 1.0, 1.5, and 2.0 kV/cm to assess PEF impact on peeling force, incomplete peeling percentage, and texture profile. The results showed that PEF treatment significantly reduced the peeling force from 50.88 N in controls to 42.99 N at 2.0 kV/cm, while the percentage of incompletely peeled shrimp decreased from 27.5% to 15.9%. Texture profile analysis indicated that PEF treatment had no impact on the key properties of hardness and chewiness (no significant difference), with a reduction in springiness observed at higher field strengths. Improvements in peelability are attributed to electroporation, which disrupts collagen in the connective tissue between the shrimp shell and muscle. These findings indicate that PEF treatment is an efficient, non-thermal method for enhancing shrimp peeling processes while preserving textural integrity. PEF technology offers a promising alternative to traditional mechanical and thermal methods in the seafood processing industry.https://www.mdpi.com/2304-8158/14/2/148pulsed electric fieldshrimp peelingtexture analysiselectroporationnon-thermal processing |
| spellingShingle | Gyeong-Seo Park Hyeon Seo Han-Baek Lee Ji-Won Lee Hafiz Muhammad Shahbaz Se-Ho Jeong Dong-Un Lee Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment Foods pulsed electric field shrimp peeling texture analysis electroporation non-thermal processing |
| title | Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment |
| title_full | Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment |
| title_fullStr | Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment |
| title_full_unstemmed | Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment |
| title_short | Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment |
| title_sort | enhanced peelability and quality of whiteleg shrimp i litopenaeus vannamei i using pulsed electric field pef treatment |
| topic | pulsed electric field shrimp peeling texture analysis electroporation non-thermal processing |
| url | https://www.mdpi.com/2304-8158/14/2/148 |
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