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 safety, processing, and biotechnology.
- Author(s) : SHAHIDI F., JONES Y., KITTS D. D.
- Date : 1997
- Languages : English
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Seafood processing: adding value through quick ...
- Author(s) : VENUGOPAL V.
- Date : 2006
- Languages : English
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HACCP application to a production process in a ...
- Author(s) : TURCO R., CIVILINI M.
- Date : 1996/07
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 350
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Research on the presence of Anisakis larvae in ...
- Author(s) : PACINI R., PANIZZI L., GALLESCHI G., QUAGLI E., GALASSI R., FATIGHENTI P., MORGANTI R.
- Date : 1993/10
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 32 - n. 319
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Application of quantitative PCR to foodborne pa...
- Author(s) : DE MEDICI D., DI PASQUALE S., DELIBATO E., et al.
- Date : 2002/09
- Languages : Spanish
- Source: Acta Alimentaria - vol. 39 - n. 336
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