ShareCook chill process to extend refrigerated shelf life of seafoods.
Author(s) : VENUGOPAL V.
Type of article: Article
Summary
The cook-chill process is the process in which the food is fully cooked, immediately chilled, stored at low temperature above freezing point (0 to 3 deg C) and reheated appropriately before serving. Example of cook-chill process for white pomfret and shrimp is given.
Details
- Original title: Cook chill process to extend refrigerated shelf life of seafoods.
- Record ID : 1996-3575
- Languages: English
- Source: Infofish int. - n. 6
- Publication date: 1995/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Safety; Microbiology; Treatment; Chilling; Quality; Seafood; Process; HACCP; Packaging; Cooking
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Seafood processing.
- Author(s) : MERMELSTEIN N. H.
- Date : 2000/02
- Languages : English
- Source: J. Food Technol. - vol. 54 - n. 2
View record
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Prediction of microbial and sensory quality of ...
- Author(s) : OLAFSDOTTIR G., CHANIE E., WESTAD F., et al.
- Date : 2005/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 9
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Quality changes during refrigerated storage of ...
- Author(s) : ZHUANG R. Y., HUANG Y. W., BEUCHAT L. R.
- Date : 1996/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 1
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Effect of processing and storage on the bacteri...
- Author(s) : BALASUNDARI S., JAWAHAR-ABRAHAM T., SHANMUGAM S. A., JEYACHANDRAN P.
- Date : 1997/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 3
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Botulism and fishery products.
- Author(s) : SAVI P.
- Date : 1996/12
- Languages : Italian
- Source: Pesce - vol. 13
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