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FACTORS AFFECTING TEXTURE OF COCKTAIL SHRIMP *
Author(s) -
AHMED E. M.,
KOBURGER J. A.,
MENDENHALL V. T.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00622.x
Subject(s) - shrimp , texture (cosmology) , food science , shear force , raw material , chemistry , fishery , pulp and paper industry , materials science , biology , composite material , computer science , organic chemistry , engineering , artificial intelligence , image (mathematics)
Texture of shrimp was influenced by pH, cooking time, and length of storage but not by the method of thawing the raw product or the soluble solids contents of the sauce. Shrimp cooked for 2, 5, 10, and 15 min required larger forces to shear than raw shrimp. Larger shear forces were also found with lengthening either the cooking or the storage periods. Shrimps packed in cocktail sauce maintained at pH 6.0 or 8.0 were more tender than those packed at pH 4.0.