| Titles |
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English :
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Utilization of shrimp wastes for production tenderizing solution
of meat
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Arabic :
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استخدام مخلفات الجمبري لإنتاج محلول لتطرية اللحم
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| Abstract |
The suitability of using salt-fermented shrimp sauce prepared from processing by-product (head, shell and tail) of pink shrimp (Pandalus borealis) as a meat tenderizer was investigated. Buffalo meat were soaked in 10% saline (saline-treated meat) and in 10% salinity shrimp sauce (sauce treated meat A, 1 : 1shrimp wastes : 10% salt solution, B 1 : 2, C 1 : 3 and D 1 : 4) for 3 min. The soaked samples were drained, left to stand at 20±2oC for 3 hr.
The results showed that moisture and ash content were higher for saline and sauce treated samples than untreated sample (control), while crude protein content was higher for control sample than the other samples. On the other hand, all samples recorded similar crude lipid content.
These results recorded that treated samples had higher pH values, water holding capacity (W.H.C) and plasticity compared to untreated one (control), meanwhile, the treated samples had lower cooking loss and shrinkage compared to untreated one. The sensory evaluation observed that, all samples were approximately similar colour, but odour was slightly higher for control sample comparing to other samples. Sauce treated buffalo meat was superior to that of saline treated buffalo meat in terms of its tenderness. Thus, this investigation confirmed salt ferment sauce from shrimp processing by-products can be used as meat tenderizer.
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| Publication year |
2009
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Egyptian J. of Nutrition published by the Egyptian Nutrition Siociety
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| Author(s) from ARC |
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| Publication Type |
Journal
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