Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions

Freshly harvested prawns (Machrobrachium rosenbergii), with shell removed, were marinated in salt (NaCl, CaCl2) and acid (lemon juice, citric acid, tripolyphosphate) solutions to determine the effects of marination on properties related to the texture of raw and cooked muscle. Sodium chloride and ci...

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Bibliographic Details
Published in:International journal of food science & technology 2002-03, Vol.37 (3), p.291-296
Main Authors: Xiong, Shuling, Xiong, Youling L., Blanchard, Suzanne P., Wang, Baowu, Tidwell, James H.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Marination
muscle
prawn
proteolysis
tenderness
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Summary:Freshly harvested prawns (Machrobrachium rosenbergii), with shell removed, were marinated in salt (NaCl, CaCl2) and acid (lemon juice, citric acid, tripolyphosphate) solutions to determine the effects of marination on properties related to the texture of raw and cooked muscle. Sodium chloride and citrate solutions (pH 7.0) slightly increased (P 
ISSN:0950-5423
1365-2621
DOI:10.1046/j.1365-2621.2002.00569.x