Florida Agricultural Experiment Station Journal Series No. 4061.
Canned Shrimp Texture as a Function of Its Heat History
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 360–363, March 1983
How to Cite
MA, L. Y., DENG, J. C., AHMED, E. M. and ADAMS, J. P. (1983), Canned Shrimp Texture as a Function of Its Heat History. Journal of Food Science, 48: 360–363. doi: 10.1111/j.1365-2621.1983.tb10743.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/11/82; revised 12/10/82; accepted 12/20/82.
Texture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp packed in 2.6% brine in 307×113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (30°C).