Abstract
Shelf stable, ready to eat shrimp offers a convenient, portion controlled option for a highly desirable seafood commodity. The perishability of shrimp requires tight cold temperature control during distribution and handling. Thermal processing of shrimp was evaluated in a multi-mode retort with automated control of come-up, heat, and cool times and with addition of high speed reciprocal agitation. Reciprocal agitation was compared to static retort for thermal process and quality parameters, including cook time, process time to achieve target lethality (F0), cook yield, texture and appearance of shelf stable shrimp. Total retort thermal processing times decreased from 30 min at 0 shakes per minute (SPM) to 17.1 min at 180 SPM to achieve same F0. The time to reach targeted F0 value of 6 min, decreased by 29%, 37%, and 42% for 45, 90, and 180 SPM, respectively, compared to static retort thermal processing. The shrimp blanch yield was about 90% and retort yield was 70 to 75% after retort thermal processing for all retort runs (0, 45, 90, and 180 SPM). Shear force texture was significantly higher at all agitation speeds compared to static retort processing with values of 384, 422 and 475 g-F with increasing agitation and 294 g-F at static conditions. Increase surface sloughing and sedimentation was observed at higher agitation speeds. Oxygen headspace was under 1% for containers flushed with nitrogen, and the rigid plastic containers used for retort packaging were not adversely affected by either static or by reciprocal agitation up to 180 SPM. Thermal processing with reciprocal agitation at 90 or 180 SPM achieves similar (p > 0.05) shear force. Reciprocal agitation at 90 SPM is recommended for improved retort efficiency and increased textural quality of retorted shrimp. A sustainable, high quality canned shrimp that can be stored at ambient temperature can be produced by reciprocal agitation retorts.
Highlights
Global food waste is estimated at 33% or 1.3 billion tons per year and impacts the entire food system, with waste of land, water, and energy resources and preventable carbon dioxide emissions (FAO, 2015)
Reciprocal agitation thermal processing of canned shrimp resulted in superior product compared with static retort processing, improved process parameters, and potential energy savings
Firmness of retort processed shrimp increased by 62% when processed at 180 shakes per minute (SPM), compared with static retort thermal processing
Summary
Global food waste is estimated at 33% or 1.3 billion tons per year and impacts the entire food system, with waste of land, water, and energy resources and preventable carbon dioxide emissions (FAO, 2015). In the USA, about 31% of the 430 billion pounds of food produced in 2010 was lost at the retail level, and the greatest loss was in the meat, Sustainable Seafood Processing poultry, and fish category at 30% (Buzby et al, 2014), which points to critical need for interventions to reduce waste of animal-based foods. World fishery and aquaculture supplies are expected to increase to 200 million tons by 2030, pushing the need for sustainable production, processing, and distribution strategies (FAO, 2011b). The frozen and preserved values of shrimp are estimated at $5.2 and $1.3 billion, respectively (FAO, 2019b)
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