Source of minced fish tissue Measurements of properties relating to the physical integrity of heat-processed fish gels varied among samples obtained over a 1-yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat-stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration-dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an eruymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.
Experiments were conducted on calico and bay scallop meats in the fresh, frozen, and thawed states and with two modifications of the resazurin technique. Results indicated that the resazurin reduction test was a relatively rapid, objective technique to determine the shelf-life of scallop meats as compared with total bacteria numbers and sensory ratings for aroma by a trained panel. Agreement between these three criteria for determining shelf-life quality improved with storage time; which apparently was related to changes associated with the log phase of bacterial growth. The resazurin test was found to be a simple, relatively rapid, inexpensive, and objective technique for determining quality of fresh scallop meats.
Experiments were conducted to study the effect of freezing technique on quality of Blue crab meat. Freshly processed crabmeat was used as a control. The treatments were evaluated by a trained sensory panel and analyses for trimethyl amine (TMA), total volatile base (TVB), and pH. The first experiment involved comparisons of crabmeat pre-treated with malic acid vs. phosphate, can vs. vacuum packaging in plastic pouches and storage at −18 and −30 C for 8 months. The results indicated that freezing and storing of crabmeat in a conventional air-circulating freezer (−18 C) significantly reduced the quality (aroma, flavor, texture, appearance) when compared to fresh crabmeat. Even when stored at −30 C, the quality was substantially lower than that of fresh crabmeat after 1½ months of storage. The two packaging methods and application of malic acid or phosphates did not prevent quality deterioration. A second experiment included a similar design except that the effect of freezing crabmeat with dichlorodifluoromethane (“Freon” Food Freezant) was compared with conventional freezing. The same packaging method was used but the additives were omitted. Freezing with “Freon” for 1½ month caused no significant difference in meat quality when compared with fresh crabmeat (stored 0 days) but quality of the frozen crabmeat decreased significantly after 1½ months. Storage at −18 C was unsatisfactory for both freezing methods. TMA, TVB, and pH analyses were not of major value in assessing the quality of the fresh or frozen crabmeat.
SUMMARY: Bay scallops (Aequipecten irradians), calico scallops (Aequipecten gibbus) and sea scallops (Placopecten magellanicus) were sampled from known locations and months of harvest for determination of proximate composition. A scallop sample (Chlamys hericius) was obtained from near Whidbey Island, Puget Sound, for comparative purposes. The adductor muscles were analyzed for total moisture, protein, fat, glycogen and ash content. The proximate composition varied widely among locations and months of harvesting. In general, coefficients of variation were relatively low for moisture and protein but high for fat, glycogen and ash. The range for each component was fairly similar among species studied. The percent ranges for bay and calico scallop meats, respectively, were: moisture 74.15–83.66, 76.12–81.86; protein 13.44–21.57, 13.28–17.53; fat 0.23–0.91, 0.23–1.13; glycogen 0.13–3.86, 0.35–3.71 and ash 1.09–2.24, 1.17–1.91. Sea scallop percent ranges were: moisture 74.63–80.97; protein 13.87–18.11; fat 0.31–0.96; glycogen 0.27–8.74 and ash 1.28–1.81.
The effects of cooking blue crabs at two temperatures (100 C and 121 C) on the amount of cook loss and concurrent protein loss were studied under controlled pilot plant conditions. The 121 C cook temperature resulted in a greater volume of cook loss fluids which contained a greater amount of protein. Centrifugation of the cook loss and analysis of the supernatant fractions showed that the protein in the supernatant from the 121 C cook was significantly greater than in the supernatant from the 100 C cook. Percent protein in the solids component of the cook loss showed an inverse relationship being slightly, but not significantly, higher in the solids from 100 C cook than in the 121 C cook. Under pilot test conditions, rinsing samples of fresh picked crab meat with tap water resulted in protein losses of 15.2% for the 100 C cook and 12.6% for the 121 C cook. Dipping crab meat samples in a salt brine solution resulted in protein losses of 11.2% for the 100 C cook and 7.3% for the 121 C cook. Higher protein losses during the early winter season were attributed to seasonal variation in the physiological condition of the blue crab.
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