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Effect of High Temperature Holding and Ice Storage on Protein, Non-Protein Nitrogen, Water, and Collagen Content of Penaeid Shrimp
- Wilaichon, Wunwiboon, Cobb, Bryant F. III, Suter, Dwayne A., Dutson, Thayne R.
- Journal of food protection 1977 v.40 no.4 pp. 252-255
- Litopenaeus setiferus, ambient temperature, cold storage, collagen, ice, nitrogen, nonprotein nitrogen, odors, protein content, shrimp, water content
- Five different sample lots of white shrimp (Penaeus setiferus) were divided into two groups. One group was kept at room temperature (23–24 C) and the other on ice until putrid odors began to appear. Protein and non-protein nitrogen (NPN), water, and collagen contents were measured initially and when putrid odors began to appear. Initial protein content ranged from 14.04–16.93% and water content ranged from 68.24–77.31% Initial water and protein [(Total Nitrogen - NPN) × 6.25] had the relationship % water = 122.25 – 3.19(% protein), r = 0.998). At 23–24 C the NPN to TN ratio increased significantly (p < 0.01) in two lots and slightly in one lot. In ice stored shrimp NPN and protein nitrogen decreased by an average amount of 50% and 25%, respectively. During ice storage, water content increased significantly in all three lots of shrimp. Initial total collagen content ranged from 6.71–8.83 mg/g with the %soluble ranging from 11.92–45.22%. Soluble collagen increased significantly in two lots and decreased significantly in one lot at both room and ice-storage temperature.