Oregon Sea Grant Seafood Specialist Ken Hilderbrand A copy of this document in MS Word format may also be downloaded here. Cooked meat yield can be markedly improved through the application of procedures and practices that retard deterioration and modify their effect during processing. The connective tissue attaches individual muscle segments and the entire muscle system to the shell. Shrimp connective tissue is composed largely of a collagen-like protein that differs from vertebrate collagen in molecular weight and amino acid composition. The molecular characteristics of shrimp collagen make it more susceptible to deterioration through the action of proteolytic enzymes than collagen of higher animals.
Proteolytic action increases the lability of shrimp collagen toward heat induced solubilization.
Degradation of connective tissue attaching the musculature to the shell during post-catch storage is responsible for enhancing the shell removal function of mechanical peelability. The powerful systems of the shrimp itself and, upon extended storage, the proteases of spoilage micro-organisms are the source of this activity. Unfortunately, this action also unfavorably alters musculature proteins with regard to the yield function of mechanical peelability. Muscle proteins become more soluble after extended storage. Connective tissue, because of its instability toward proteolytic attack, is predominantly involved.