Freeze‐Texturized Maine Shrimp Protein Extract

• Published in: Journal of Food Science
• Main Author: YANG, TOM C.S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1987
• Subjects: Pandalus borealis
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06684.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1987.tb06684.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06684.x/fullpdf

ABSTRACT 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.