The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic‐collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75°C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

中文翻译：

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水浴处理过程中带或不带壳的对虾熟鱼的理化变化：热蛋白变性的影响

虾壳的存在与否会影响煮熟的肌肉质量。在这里，我们评估了水浴处理过程中不同烹饪温度和时间对去皮和未去皮大虾质量属性的影响。测试了几个因素，包括热渗透率，水分含量，颜色分布，微观结构和纹理变化。评估了热蛋白变性，以澄清两个样品之间质量属性的差异。与去皮对虾相比，未去皮对虾的热渗透速度稍慢，这与每种蛋白质（肌球蛋白，肌浆蛋白胶原和肌动蛋白）变性率较低相关。壳和肌肉之间的组织连接可保护虾肉免于收缩，从而减少水的释放。在50、65，未剥皮虾的75°C显着高于去皮虾。但是，没有壳会导致去皮大虾的致密微观结构和略高的色泽。这些发现可用于虾的热处理。