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FROZEN SHRIMP: IMPROVING HANDLING AND PROCESSING PRACTICES.

Type of article: Article

Summary

THE ARTICLE REVIEWS CURRENT SHRIMP HANDLINGAND PROCESSING PRACTICES PRIOR TO FREEZING AND THE TECHNOLOGY WHICH IS AVAILABLE TO IMPROVE THEM SUCH AS AUTOMATIC PEELING AND DEVEINING BOTH COOKED AND UNCOOKED SHRIMP. SOME ATTENTION IS GIVEN TO GRADING, AND VARIOUS PROCESSES ARE DESCRIBED FROM AUTOMATIC WHICH RELATES TO BODY THICKNESS, TO MANUAL WHICH IS RELATED TO BODY LENGTH. HANDLING AREAS IN SOME COUNTRIES ARE IN NEED OF IMPROVEMENT, IN PARTICULAR AREAS WHERE SHRIMP ARE HANDLED AFTER COOKING. IF PEELED AFTER COOKING BACTERIAL CONTAMINATION CAN BE HIGH AND PROMPT COOLING IS NECESY VARIOUS TYPES OF PEELING MACHINES ARE DESCRIBED AND THE USE OF CHILLED WATER FLUMES WITH HAND PEELING IS VIRTUALLY MANDATORY. IN SOME SCANDINAVIAN COUNTRIES THE PROCESS IS COMPLETELY AUTOMATED NOTABLY THE SYSTEM WHICH PUMPS SHRIMP FROM ONE PART OF THE PLANT TO ANOTHER WITHOUT DAMAGE. G.R.S.

Details

  • Original title: FROZEN SHRIMP: IMPROVING HANDLING AND PROCESSING PRACTICES.
  • Record ID : 1989-0188
  • Languages: English
  • Source: Infofish int. - vol. 7 - n. 1
  • Publication date: 1988/01
  • Document available for consultation in the library of the IIR headquarters only.

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