Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein solids loss mediated by melting ice. The antimicrobial action of the treatment extended the time for the initiation of exponential growth by three days and the time to reach 1x10⁶ APC/g by 4.5 days over shrimp held in ice. Condensed phosphate in the treatment under optimum pH conditions retarded drip loss from the round shrimp during storage and protected the shrimp musculature from moisture and protein solids loss through steam (101°C; 100 sec) cooking. The hand peeled yield of cooked meat from shrimp held in ice of 29.8 to 32.3% (5.36-7.87% dry wt) was improved to 36.0 to 38.7% (8.16-8.99% dry wt) by the treatment system over a 15 day storage period. Treatment of shrimp held in ice with condensed phosphate just prior to cooking improved hand peeled cooked meat yield to 34.2 to 38.0%, but meat yield dry weight decreased during storage from 8.32 to 5.90%. The yield of cooked meat from shrimp held in ice was maintained by the increased recovery of meat water absorbed by raw shrimp during storage. Meat yield from stabilized shrimp was retained more by maintenance of dry matter yield with little addition to the moisture fraction of yield. Cooked meat composition was maintained very close to that observed for very freshly caught shrimp (<1 day old). / Graduation date: 1983

Graduation date: 1992

The application of high pressure (HP) processing on trout and shrimps was investigated in order to study its effect on their quality attributes. Five levels of pressure, holding time and temperature were selected using a central composite rotatable design (CCRD), the central point being. 200 MPa, 30 min and 10°C. This design was used in order to permit the measurement and modeling of changes in various quality parameters as a result of changes in the process variables. The color parameters (L*, a*, and b* values), physical attributes (drip-loss, protein leaching and water holding capacity) and texture parameters (firmness and springiness) in each case were evaluated, and modeled as second order polynomial equations. / Artificial Neural Network modeling was employed to investigate its ability in predicting the quality changes in both pressure-treated trout fillets and shrimp samples, and its performance was with statistical models. / High pressure (HP) kinetics of the microbial destruction in both trout and shrimp was also studied. (Abstract shortened by UMI.)

No description available.