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Freeze‐Texturized Maine Shrimp Protein Extract
Author(s) -
YANG TOM C.S.
Publication year - 1987
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.1365-2621.1987.tb06684.x
Subject(s) - shrimp , texture (cosmology) , precipitation , fiber , extraction (chemistry) , food science , moisture , chemistry , biology , materials science , chromatography , composite material , fishery , computer science , meteorology , geography , artificial intelligence , image (mathematics)
Coagulated protein obtained from alkali extraction and acid precipitation from an abundant and inexpensive Maine Shrimp ( Pandalus borealis ) was packed in disc and cylindrical containers and freeze textured. A more pronounced fibrous formation was found at lower freezing rates, and the samples were harder. While disc samples exhibited randomized fibrous alignment, cylindrical samples had a continuous fiber development along their longitudinal axis which, at lower freezing rates, was similar to red meat muscle alignment; in case of higher freezing rate, the fiber simulated that of the poultry meat. Choosing a freezing rate would rely on the natural counterparts to be simulated. Morphological examination had depicted significant differences which contributed to the variations in texture, moisture, and color.