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TEXTURAL AND MECHANICAL SHAPING CHARACTERISTICS OF COMMINUTED SHRIMP‐BINDING MATRIX AGENT COMPOSITIONS
Author(s) -
SOO HONGMING,
SANDER EUGENE H.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08416.x
Subject(s) - shrimp , food science , universal testing machine , plastics extrusion , matrix (chemical analysis) , materials science , texture (cosmology) , mixing (physics) , composite material , composition (language) , starch , chemistry , biology , computer science , fishery , ultimate tensile strength , linguistics , image (mathematics) , physics , philosophy , quantum mechanics , artificial intelligence
Textural characteristics of fabricated breaded shrimp are influenced by composition and processing parameters. The contributions (to final cooked shrimp texture) of geographic source, protein and moisture content of shrimp, comminuting and mixing method used, and matrix agent amount and composition were investigated. The Universal Penetrometer was used to determine consistency of comminuted shrimp‐matrix agent mixtures and the use of these data to predict optimum mechanical extruder performance was evaluated. The effect of matrix agent composition and level on extruder performance was also investigated. Protein content of shrimp varies with geographic origin; as protein level increases, Instron springiness values on cooked patties also increase. Choice of comminuting‐mixing method influences final Instron TPA values. Highest springiness values were obtained using a silent cutter technique which minimized particulate retention and probably maximized extracted myofibrillar protein in the final comminuted shrimp‐matrix agent mixture. Matrix agent composition and choice play an important role in extruder performance and final shape texture; as matrix agent level was increased to 12%, the temperature had to be increased to 4.4°C in order to insure optimum consistency and plastic flow. Highest Instron springiness values for cooked shrimp patties were obtained using isolated soy protein (ISP) and the lowest values were obtained using a starch‐gum base matrix agent.