Means of reducing the quantity of water required for the washing
unit operation in surimi processing were evaluated. The yield of flesh
mechanically dewatered with a screw press and the degree of reduction in
trimethylamine oxide (TMAO) content were used as indices of washing
efficiency. Variations in water:minced flesh ratio,...
The effect of round shrimp post-catch age on the frozen shelf-life
characteristics of processed cooked meat was evaluated. Refrigerated
shrimp, one, three, and five days post-catch, were cooked,
mechanically peeled, frozen at -29°C and held for a period of twelve
months at -18°C. At three month intervals, samples were subjected...
The effect of the application of condensed phosphate
(Brifisol D-510, commercial mixture of sodium tripolylphosphate
and sodium hexametaphosphate) to round shrimp on the
yield and frozen shelf-life characteristics of cooked meat
was investigated. Condensed phosphate retarded protein solubilization
and increased the water-holding capacity of meat
through steam precooking markedly improving...
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...
Machine separated flesh from American shad (Alosa
sapidissima) was evaluated for preparing heat set gel products.
Round fish frozen for 15) to 10 months at -18°C served as raw
material for processing investigations. The effectiveness of
various additives and processing procedures for improving gel
strength and sensory characteristics were determined....
Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined.
Meat yield (wet...
The influence of protein adjuncts and variations in pH on the
cook-cool loss, moisture content, and texture of squid gels was
investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01)
and cook-cool loss (P [greater than or equal to]...