Graduate Thesis Or Dissertation
 

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

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  • 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.
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