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Mechano-enzymatic peeling of North Sea shrimp

Duman, Y (2016) Mechano-enzymatic peeling of North Sea shrimp. Master's Thesis / Essay, Industrial Engineering and Management.

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In order to overcome yield losses obtained with mechanical peeling of North Sea shrimp and to improve the efficiency of mechanical shrimp peeling processes, the potential for an enzymatic pretreatment step has been researched. By using a custom and newly developed method, the effectiveness of nine different enzymes was tested and measured. It was determined whether they were able to weaken the shrimp connective tissue between meat and shell. Measurements were obtained through shrimp tension experiments conducted with a texture analyzer. In this way small forces can be measured in an accurate and reliable way. Among the tested enzymes, the ones belonging to the category of collagenases resulted in the largest force decrease. In general all enzymes showed some effect, but the ones showing the most promising results are collagenase from Paralithodes camtschatica and collagenase from Clostridium histolyticum. For the most promising enzymes, the force decrease was calculated as percentage and statistical analysis was performed to confirm that the enzyme has a significant effect on degrading shrimp connective tissue. Results have shown that both collagenases have significant effect and really show connective tissue (shrimp collagen) degrading properties. While enzymatic pretreatment in the current phase is still difficult to implement in the current peeling process, the proof of principle has been given and enzyme effectiveness to improve peelability is proven in this research. This research also includes an economic analysis of enzymatic pretreatment implementation in a total peeling process and suggestions are made for further research.

Item Type: Thesis (Master's Thesis / Essay)
Degree programme: Industrial Engineering and Management
Thesis type: Master's Thesis / Essay
Language: English
Date Deposited: 15 Feb 2018 08:12
Last Modified: 15 Feb 2018 08:12

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