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
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26186 |
| Date | 08 September 1982 |
| Creators | Toledo-Flores, Luis Javier |
| Contributors | Crawford, David L. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.002 seconds