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A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process
Author(s) -
Yang Xiaojie,
Hao Shuxian,
Pan Chuang,
Li Laihao,
Huang Hui,
Yang Xianqing,
Wang Yueqi
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14882
Subject(s) - shrimp , slurry , fishery , materials science , chemistry , chromatography , biology , composite material
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.