INFLUENCE OF POLYPHOSPHATE SOAK AND COOKING PROCEDURES ON YIELD AND QUALITY OF DUNGENESS CRAB MEAT

被引：5

作者：

CRAPO, CA ^{[1
]}

CRAWFORD, DL ^{[1
]}

机构：

[1] OREGON STATE UNIV,COASTAL OREGON MARINE EXPT STN,SEAFOOD LAB,ASTORIA,OR 97103

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05350.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soaking raw sections in polyphosphate solutions and cooking in water or steam for varying times was evaluated to improve processing. Optimum meat yield, quality and frozen storage stability was achieved by soaking raw section greater-than-or-equal-to 60, but less-than-or-equal-to 120 min in 10% polyphosphate (2-4-degrees-C) and then cooking in steam for a minimum time for complete protein coagulation (8 min). Moisture and proteins, rich in phosphorus, retained by polyphosphate treatment and cooking in steam (rather than water) were believed responsible for improving meat yield, quality and storage stability.

引用

页码：657 / &

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