Effect of Protein Additives on Gelling Properties of Pacific White Shrimp (Litopenaeus vannamei) Meat 65

Abstract: 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 o C/20 min) and two-step heating (40 o C/30 min followed by 90 o 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