A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process. Issue 11 (16th September 2020)

• Record Type: Journal Article
• Authors: Yang, Xiaojie; Hao, Shuxian; Pan, Chuang; Li, Laihao; Huang, Hui; Yang, Xianqing; Wang, Yueqi
• Is Part Of: Journal of food processing and preservation. Volume 44:Issue 11(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-09-16
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14882
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: 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.