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Cook-chill process to extend refrigerated shelf life of peeled and deveined shrimp and white pomfret.

Author(s) : VENUGOPAL V.

Type of article: Article

Summary

A combined process for cook-chill products from peeled shrimp (Penaeus indicus) and white pomfret (Stromateus cinereus) steak consisted of 10% brine, 5% tripolyphosphate and steam treatments with storage at 3 more or less 0.5 deg C. The products remained in acceptable microbiological and sensory condition for 25 days.

Details

  • Original title: Cook-chill process to extend refrigerated shelf life of peeled and deveined shrimp and white pomfret.
  • Record ID : 1994-1040
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 3
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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