Peeled Meat

As krill has many unpalatable appendages, peeled meat is more palatable. There are two kinds of peeled krill products, boiled peeled meat and raw peeled meat.

To make boiled peeled meat, whole krill body is cooked in water at 90°C for 5 min, then excess water is removed by centrifugation, then the krill is quickly frozen. The fro zen material is used for removing unpalatable parts, such as appendages and shells A shot-blast, vibration, screw-grinding, or air-blast method is employed for the removing process (2). The peeled meat is stored at — 20°C.

To make raw peeled meat, the muscle of the tail of the krill is collected mechanically by a peeler (Fig. 2) (13,14). A pair of rollers, parallel to each other, rolls inward and then turns back. During this process, the shell of the krill is torn and the meat is pushed on the rollers and picked up by a jet stream of brine. This seawater is absorbed and makes the water content of the collected meat as high as 80-90%. The raw peeled meat is stored at -30°C. The yield of the raw peeled meat is very low, about 10—15% by weight of whole krill body. Improvements of the peeler design are needed to increase productivity per hour and yield rate of meat from raw material. The raw peeled krill is produced in Japan to be used as an ingredient in many kinds of processed foods.

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