摘要：The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp ( Penaeus vannamei ). For this purpose, raw and boiled shrimps were treated with power ultrasound (30 kHz, 800 W) at 0°C and 50°C for 0, 2, 8, 10, and 30 minutes. The results showed that the ultrasound treatment had a greater effect on the allergenicity of the boiled shrimps than of the raw ones, while with hardness it was vice versa . The allergenicity of the boiled shrimps treated at 0°C (treatment 3) and 50°C (treatment 4) decreased by nearly 50% and 40%, respectively, with 10 min of the treatment duration. As for the raw shrimps, with the treatment at 0°C (treatment 1) their allergenicity increased in the first 10 min and then decreased, while at 50°C (treatment 2), a slight reduction of 8% in allergenicity occurred. After treating with ultrasound for 30 min the hardness in treatment 1 increased to a peak-1.5-fold higher than the control, compared with 27% increase in treatment 2 and 15% increase in treatments 3 and 4. The results suggest that allergenicity can be reduced by power ultrasound with no change in the texture.
关键词：shrimp; power ultrasound; allergenicity; texture
