Treatment of round shrimp (3 days post-catch) in 6% condensed
phosphate solution at temperatures ranging from 39 (3.9°C) to 86°F
(30°C) reduced meat yield derived by mechanical peeling from 30.0
to 16.4% (wet wt.) according to the linear function y = -.2787 x +
42.7262 (P>.005). Condensed phosphate treatment at ambient potable
water temperature 62°F (16.7°C) increased the meat yield over a
respective water treatment control from 21.2 to 27.1% (wet wt.);
refrigeration of the condensed phosphate solution to 39°F (3.9°C)
raised yield to 30.0%. Elevated solution temperatures accelerated
proteolytic attack degrading musculature proteins to a degree that
precluded their interaction with condensed phosphate in a manner
that would effectively retard heat solubilization during cooking.
Condensed phosphate interacted with meat proteins more readily at
high temperatures, but not in a manner which conserved yield.
Exposure of round shrimp to condensed phosphate treatment
temperatures greater than 62°F (16.7°C) markedly reduced cooked
meat quality. Loss of more hydrated and less pigmented unformed
connective tissue through cooking concentrated meat pigment, increased
the force required to shear and reduced meat moisture
content. Flavor panel scores for texture, flavor and over-all
desirability were significantly reduced.
The advantage of reducing condensed phosphate pretreatment
temperature from ambient potable water (62-66°F; 16.7-18°C) to
38-40°F (3.3-4.4°C) was shown to range from 1.2 to 4.8 percentage
points in yield from 2 and 8 day post-catch shrimp, respectively.
A similar more accentuated advantage of condensed phosphate
over a water pretreatment by post-catch storage was observed
(from 4.2 to 6.0 percentage points) at 62-66°F (16.7-18.9°C).
Meat quality was not markedly affected by the type of treatment
solution or temperature regime (38-40 and 62-66°F). Application
of yield conserving procedures (low temperature pretreatment;
condensed phosphate application) increased cooked meat quality
decline with respect to post-catch storage. Conserving the degraded
meat fraction somewhat reduced sensory acceptability. / Graduation date: 1982
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27282 |
| Date | 06 November 1981 |
| Creators | Chu, Caroline Li-yuan |
| Contributors | Crawford, David L. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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