Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)

LiX.Y.,�LiZ.-X.,�LinH.,�SameeH.�(2011):�Effect of power ultrasound on the immunoactivity and tex- ture changes of shrimp (Penaeus vannamei ).�CzechJ.�FoodSci.,�29:�508-514. Theaimofthisstudywastoexaminetheeffectofpowerultrasoundontheallergenicityandtexturepropertiesof� shrimp �(Penaeus vannamei ).�Forthispurpose, �rawandboiledshrimpsweretreatedwithpowerultrasound �(30�kHz,� 800�W)�at �0°Cand �50°Cfor �0,�2,�8,�10,�and �30�minutes. �Theresultsshowedthattheultrasoundtreatmenthadagreater� effectontheallergenicityoftheboiledshrimpsthanoftherawones, �whilewithhardnessitwasvice versa .�Thealler - genicityoftheboiledshrimpstreatedat �0°C �(treatment �3)�and �50°C �(treat ment �4)�decreasedbynearly �50%�and �40%,� respectively, �with �10�minofthetreatmentduration. �Asfortherawshrimps, �withthetreatmentat �0°C �(treatment �1)� theirallergenicityincreasedinthefirst �10�minandthendecreased, �whileat �50°C �(treatment �2),�aslightreduction� of �8%�inallergenicityoccurred. �Aftertreatingwithultrasoundfor �30�minthehardnessintreatment �1�increasedtoa� peak-1.5-foldhigherthanthecontrol, �comparedwith �27%�increaseintreatment �2�and �15%�increaseintreatments �3� and �4.�Theresultssuggestthatallergenicitycanbereducedbypowerultrasoundwithnochangeinthetexture.�