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Optimization of thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) previously treated with freezing-point regulators using response surface methodology

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Abstract

Three freezing-point regulators (glycine, sodium chloride and D-sorbitol) were employed to optimize thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) using response surface methodology (RSM). The independent variables were glycine content (0.250–1.250 %), sodium chloride content (0.500–2.500 %) and D-sorbitol content (0.125–0.625 %) and analysis of variance showed that the effects of glycine, sodium chloride and D-sorbitol on the thermophysical properties were statistically significant (P < 0.05). The coefficient of determination, R 2 values for initial freezing point (T i ), unfreezable water mass fraction (W u ), apparent specific heat (C app ) and Enthalpy (H) were 0.896 ~ 0.999. The combined effects of these independent variables on T i , W u , C app and H were investigated. The results indicated that T i , C app and H varied curvilinearly with increasing of glycine, sodium chloride and D-sorbitol content whereas W u increased nearly linearly. Based on response plots and desirability functions, the optimum combination of process variables for Pacific white shrimp previously treated with freezing-point regulators were 0.876 % for glycine content, 2.298 % for sodium chloride content and 0.589 % for D-sorbitol content, correspondently the optimized thermophysical properties were T i , − 5.086 °C; W u , 17.222 %; C app , 41.038 J/g °C and H, 155.942 J/g, respectively. Briefly, the application of freezing-point regulators depressed T i and obtained the optimum W u , C app and H, which would be obviously beneficial for the exploitation of various thermal processing and food storage.

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Acknowledgments

This research was supported by the National Key Technology R&D Program of China (2012BAD28B05); National Natural Science Foundation of China (31071613); International S&T Cooperation Projects of China (2010DFB33930).

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, People’s Republic of China

    Liang Wang, Zunying Liu, Yuanhui Zhao, Shiyuan Dong & Mingyong Zeng

  2. Zhejiang Marine Development & Research Institute, No.10, Ti Yu Road, Zhoushan, Zhejiang Province, 316021, People’s Republic of China

    Huicheng Yang

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  1. Liang Wang
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  2. Zunying Liu
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  3. Yuanhui Zhao
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  4. Shiyuan Dong
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  5. Mingyong Zeng
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  6. Huicheng Yang
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Correspondence to Mingyong Zeng.

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Wang, L., Liu, Z., Zhao, Y. et al. Optimization of thermophysical properties of Pacific white shrimp (Litopenaeus vannamei) previously treated with freezing-point regulators using response surface methodology. J Food Sci Technol 52, 4841–4851 (2015). https://doi.org/10.1007/s13197-014-1594-1

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