Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Standard

Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis). / Gringer, Nina; Skytte, Jacob Lercke; Dang, Tem Thi; Orlien, Vibeke; Olsen, Karsten; Schlippè-Steffensen, Kaino; Jessen, Flemming.

I: LWT, Bind 134, 110139, 2020.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Gringer, N, Skytte, JL, Dang, TT, Orlien, V, Olsen, K, Schlippè-Steffensen, K & Jessen, F 2020, 'Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)', LWT, bind 134, 110139. https://doi.org/10.1016/j.lwt.2020.110139

APA

Gringer, N., Skytte, J. L., Dang, T. T., Orlien, V., Olsen, K., Schlippè-Steffensen, K., & Jessen, F. (2020). Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis). LWT, 134, [110139]. https://doi.org/10.1016/j.lwt.2020.110139

Vancouver

Gringer N, Skytte JL, Dang TT, Orlien V, Olsen K, Schlippè-Steffensen K o.a. Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis). LWT. 2020;134. 110139. https://doi.org/10.1016/j.lwt.2020.110139

Author

Gringer, Nina ; Skytte, Jacob Lercke ; Dang, Tem Thi ; Orlien, Vibeke ; Olsen, Karsten ; Schlippè-Steffensen, Kaino ; Jessen, Flemming. / Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis). I: LWT. 2020 ; Bind 134.

Bibtex

@article{2c11b69fbd514031bb4333055077af66,
title = "Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)",
abstract = "Steamed (90 s) cold water shrimps (Pandalus borealis) were analysed for the effect of ice maturation (1–4 days) before steaming, frozen storage (2 months at −20 °C) and catching locations (2 batches) with respect to changes in texture, colour and peelability. In addition, the interdependency of the attributes of uncooked and steamed shrimps were assessed by analysing 1760 shrimps in total. Results showed that the longer maturation time the springier and more yellow the ready-to-eat shrimps got. Besides, frozen storage prior to ice maturation and steaming led to springier, chewier and harder shrimps compared to the unfrozen product. Frozen storage also induced increased yellowness, which negatively affected the quality of the shrimps. The expected positive effect of maturation time on peelability could not be confirmed by the mechanical peeling work measurements. Studying the interdependency of steamed and uncooked shrimps showed that the steaming process increased the springiness and decreased the hardness, resilience and chewiness of the shrimps as maturation took place. Furthermore, the steaming resulted in more white shrimps, which were slightly easier to peel. In conclusion, maturation time, freezing and steaming all affected the quality of the ready-to-eat shrimps, whereas the peeling work was not affected.",
keywords = "Heat treatment, Ice maturation, Pandalus borealis, Peelability, Quality",
author = "Nina Gringer and Skytte, {Jacob Lercke} and Dang, {Tem Thi} and Vibeke Orlien and Karsten Olsen and Kaino Schlipp{\`e}-Steffensen and Flemming Jessen",
year = "2020",
doi = "10.1016/j.lwt.2020.110139",
language = "English",
volume = "134",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

AU - Gringer, Nina

AU - Skytte, Jacob Lercke

AU - Dang, Tem Thi

AU - Orlien, Vibeke

AU - Olsen, Karsten

AU - Schlippè-Steffensen, Kaino

AU - Jessen, Flemming

PY - 2020

Y1 - 2020

N2 - Steamed (90 s) cold water shrimps (Pandalus borealis) were analysed for the effect of ice maturation (1–4 days) before steaming, frozen storage (2 months at −20 °C) and catching locations (2 batches) with respect to changes in texture, colour and peelability. In addition, the interdependency of the attributes of uncooked and steamed shrimps were assessed by analysing 1760 shrimps in total. Results showed that the longer maturation time the springier and more yellow the ready-to-eat shrimps got. Besides, frozen storage prior to ice maturation and steaming led to springier, chewier and harder shrimps compared to the unfrozen product. Frozen storage also induced increased yellowness, which negatively affected the quality of the shrimps. The expected positive effect of maturation time on peelability could not be confirmed by the mechanical peeling work measurements. Studying the interdependency of steamed and uncooked shrimps showed that the steaming process increased the springiness and decreased the hardness, resilience and chewiness of the shrimps as maturation took place. Furthermore, the steaming resulted in more white shrimps, which were slightly easier to peel. In conclusion, maturation time, freezing and steaming all affected the quality of the ready-to-eat shrimps, whereas the peeling work was not affected.

AB - Steamed (90 s) cold water shrimps (Pandalus borealis) were analysed for the effect of ice maturation (1–4 days) before steaming, frozen storage (2 months at −20 °C) and catching locations (2 batches) with respect to changes in texture, colour and peelability. In addition, the interdependency of the attributes of uncooked and steamed shrimps were assessed by analysing 1760 shrimps in total. Results showed that the longer maturation time the springier and more yellow the ready-to-eat shrimps got. Besides, frozen storage prior to ice maturation and steaming led to springier, chewier and harder shrimps compared to the unfrozen product. Frozen storage also induced increased yellowness, which negatively affected the quality of the shrimps. The expected positive effect of maturation time on peelability could not be confirmed by the mechanical peeling work measurements. Studying the interdependency of steamed and uncooked shrimps showed that the steaming process increased the springiness and decreased the hardness, resilience and chewiness of the shrimps as maturation took place. Furthermore, the steaming resulted in more white shrimps, which were slightly easier to peel. In conclusion, maturation time, freezing and steaming all affected the quality of the ready-to-eat shrimps, whereas the peeling work was not affected.

KW - Heat treatment

KW - Ice maturation

KW - Pandalus borealis

KW - Peelability

KW - Quality

U2 - 10.1016/j.lwt.2020.110139

DO - 10.1016/j.lwt.2020.110139

M3 - Journal article

AN - SCOPUS:85090709270

VL - 134

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 110139

ER -

ID: 249625815