Effect of Protein Additives on Gelling Properties of Pacific White Shrimp (Litopenaeus vannamei) Meat

In this study, the effects of egg white (EW), whey protein concentrate (WPC) and bovine plasma protein (BPP) at various concentrations (0 - 3%) on properties of Pacific white shrimp gels were elucidated. For one-step heating (90°C/20 min) and two-step heating (40°C/30 min followed by 90°C/20 min), all protein additives showed inhibitory activity toward autolysis of Pacific white shrimp gels. The inhibition was more pronounced in one-step heated gel when the level of protein additive increased which was reflected in the greater extent of myosin heavy chain (MHC) retained. The addition of 0.5% BPP exhibited the most gel enhancing effect as indicated by the highest increase in breaking force of 211.9% and 283.3% for one-step and twostep heated gels, respectively. The addition of BPP resulted in a decrease in L*-value of two-step heated gel and an increase in b*-value. Conversely, EW increased the L*-value, particularly at higher levels of addition.