A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process
文献类型： 外文期刊
作者： Yang, Xiaojie 1 ; Hao, Shuxian 1 ; Pan, Chuang 1 ; Li, Laihao 1 ; Huang, Hui 1 ; Yang, Xianqing 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期：
页码：
收录情况： SCI
摘要： To quantitatively analyze shrimp peelability, the peeling work was measured using a texture analyzer by normalizing the total peeling work to separate the shell and shrimp muscle. The results showed the developed method of normalized peeling work was valid in accessing the peelability of shrimp and was independent of the shell removal area and shrimp size; no significant difference was observed for abdominal segments (AS) 1, 2, and 3 with peeling work 8.36, 7.90, and 8.02 mJ/g, respectively. Furthermore, the peeling work decreased after 4 hr of freezing (4.07 mJ/g) and 8 hr of ice-slurry (5.11 mJ/g) pre-treatment for AS, and after 8 hr of freezing (19.28 mJ/g) for tail segments. Moreover, as compared to raw shrimps, frozen/ice-slurry pre-treated shrimps displayed larger shell-loosening gaps. The quantitative analysis method for measuring the peeling efficiency and peeling performance of shrimps could be useful to optimize the shrimps peeling. Practical applications The quantitative method to measure the peelability of shrimps provides a relatively accurate reference for enterprises to optimize the production process.
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