A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

Gringer, Nina; Dang, Tem Thi; Orlien, Vibeke; Olsen, Karsten; Bøknæs, Niels; Jessen, Flemming

doi:10.1016/j.lwt.2018.04.022

Cited by 6 publications

(16 citation statements)

References 4 publications

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“…A similar curve is obtained for shrimp tail peeling process(Figure 2b). The curve pattern was similar to the report byGringer et al (2018) even though the clamps used were difference from that of Gringer's method. Based on the load-distance curve, the total peeling work (mJ) is defined as the work required to remove the shell from the shrimp.The total work required to peel the shrimp depends on the contact area of the shell-meat.…”

supporting

confidence: 85%

“…Kolbe, Lee, and Babbitt (1980) first evaluated the shrimp tensile strength by pulling apart the shell and meat with a spring force gauge to empirically quantify the peelability. Gringer et al (2018) suggested a quantitative method based on the pulling force to remove the shell from the body or pull the shrimp carapace apart with a clip fixed on a texture analyzer. While the utility of clips is easily failed as the clips might slip off the shell, unless the attachment between the shell and muscle is sufficiently loosened.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…The linear regression of the normalized peeling work and AS mass did not differ significantly from the slope of zero (p = .35) (F-test). So, the normalized peeling work could correct or counterbalance the variance in shrimp sizes, eliminate the variation of the shrimp mass Gringer et al (2018). proved that peeling evaluation expressed as dependent variables (peeling work, mJ/g) to independent variables (mass, g) is reasonable to assume the shell-muscle attachment.…”

mentioning

confidence: 97%

“…quantitative method based on the force required to separate the shell from the meat, normalized to the tensile strength and measured with a spring force gauge, correlated positively (I = 0.98) with the weight of an unshelled shrimp. However, the breaking force included the work required to break the shell and meat Gringer et al (2018). improved this method by accurately evaluating the work of separating the shell from the abdomen and the peeling performance.…”

mentioning

confidence: 99%

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A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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Shrimps are rich in protein, mineral elements, essential amino acids, polyunsaturated fatty acids, and other useful substances, making it a nutritionally balanced protein source (Zhang, Deng, & Wang, 2015). In recent years, shrimp processing industry has grown rapidly and accounted for over 45% of the processed seafood market (Mao, Guo, Sun, & Xue, 2017), and frozen peeled shrimps are one of the main commercial products (Yi et al., 2012). Thus, shelling is crucial for processing. For fresh caught shrimp, the shell is tightly attached to the epidermis by attachment fibers (intracuticular fibers), which is firmly attached to the muscle by extensive interdigitation (Talbot, Clark, & Lawrence, 1972). This tight shell-muscle adhesion makes it difficult to remove the shell (Dang et al., 2018b), which results in low peeling efficiency when shelling by manual or mechanical processing and damaging the integrity of the shrimp meat. Thus, incomplete shelling, low meat yield, decreased sensory quality, and color change are the key factors restricting the efficient industrial processing of shrimp (Dang et al., 2018a; Liu, Liu, Wang & Qin, 2014). Therefore, it is essential to loosen the shell-muscle attachment of shrimp before peeling, which is called pretreatment.

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supporting

confidence: 85%

Section: Practical Applicationsmentioning

confidence: 99%

mentioning

confidence: 97%

mentioning

confidence: 99%

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A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Yang

Pan

et al. 2020

J. Food Process. Preserv.

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“…The shell is tightly connected to the muscle, making it difficult to separate it from the meat. Besides manual separation, several methods have been used to remove the shell, including high pressure, microwave heating, ultrasound, and enzymatic methods (Dang et al, 2018(Dang et al, , 2019Gringer et al, 2018;Xiao et al, 2018). The presence of prawn shell is a key factor in the quality evaluation of processed products in the food industry.…”

Section: Practical Applicationsmentioning

confidence: 99%

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Llave

Fukuoka

et al. 2020

J Food Process Engineering

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The presence or absence of prawn shell impacts the cooked muscle quality. Here, we evaluated the effect of different cooking temperatures and times during water bath treatment on the quality attributes of peeled and unpeeled prawns. Several factors, including heat penetration, moisture content, color distribution, microstructure, and texture changes were tested. Thermal protein denaturation was assessed to clarify differences in quality attributes between both samples. Heat penetration was slightly slower in unpeeled prawns compared to peeled prawns, which correlated with the lower denaturation rate for each protein (myosin, sarcoplasmic-collagen, and actin). The tissue connection between the shell and muscle protects the prawn meat from shrinkage, resulting in reduced water release. Maximum stress at 50, 65, and 75 C was significantly higher in unpeeled prawns than in peeled prawns. However, the absence of shell resulted in a denser microstructure and slightly higher color profile in peeled prawns. These findings may be applied for the thermal processing of prawns.

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Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii)

Shen

Qiu

et al. 2023

J Sci Food Agric

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BACKGROUNDPeeling of crayfish is a very important process in production. Crayfish peeling by machine can increase production efficiency and enhance the safety in production process. The tight muscle‐shell attachment causes difficulty in peeling freshly caught crayfish. However, few studies have explored the changes in crayfish quality under favourable shell‐loosening treatments.RESULTSIn this study, the shell‐loosening properties of crayfish and changes in crayfish quality, microstructure, and protein fluorescent features were investigated after high hydrostatic pressure treatment (HHP). New methods were established to measure the peeling performance of crayfish, which are peelabibity and meat yelid rate (MYR). The normalization of peelability and MYR were verified by different weights of crayfish tails and different treatments. The peeling effect of HHP‐treated crayfish was evaluated by a new quantitative measurement method, and meat yield rate (MYR) was calculated. The results showed that all the HHP treatments reduced crayfish peeling work and increased MYR. The HHP treatment provided better crayfish quality in terms of texture and color and enlarged the shell‐loosening gap. Among all HHP treatments, 200 MPa treatment exhibited a lower peeling work , higher MYR, and an expansion of the shell‐loosening gap reaching up to 573.8 um. At the same time, 200MPa treatment can maintain the quality of the crayfish.CONCLUSIONThe findings outlined above suggest that high pressure is a promising method used to loosen crayfish shells. 200 MPa is an optimal HHP treatment condition for crayfish peeling, exhibiting a promising application in industrial processing.This article is protected by copyright. All rights reserved.

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A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

Cited by 6 publications

References 4 publications

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii)

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