A suitable method for the utilization of shrimp processing waste was investigated. The shrimp waste, which consisted of shell, viscera, and residual meat particles, was dried into a pink meal. This meal contained 5.4 percent moisture, 23.5 percent ash, 4. 1 percent crude lipid, 36. 3 percent actual protein, and...
The biochemical and organoleptic changes that took place in
raw whole Pacific shrimp and in the cooked meat during eight days
of iced storage were investigated.
A steady increase of both microbial numbers on the raw shrimp
and pH in the raw shrimp and cooked meat was observed.
The levels...
The relationship between the decomposition of trimethylamine
oxide in Pacific shrimp and shrimp meat quality was investigated to
evaluate the use of the trimethylamine oxide system as a quality
control indice.
Changes in the levels of trimethylamine oxide and its decomposition
products in whole shrimp stored on ice and in...
The optimum conditions for the proteolytic solubilization of
trash fish and processing carcass waste in a simple shell-in-tube
heat exchange system was investigated. The nutritional and chemical
effects of processing variables were evaluated.
An exogenous source of proteolytic enzymes (albacore tuna
viscera, Thunnus alalunga) yielded a linear increase in the...
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]...
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...
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....
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...
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...