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Methods for preprocessing and freezing of shrimps: a critical evaluation.

Author(s) : CHANDRASEKARAN M.

Type of article: Article

Summary

The various methods of preprocessing viz., cleaning, beheading, peeling, cooking, icing, dip treatment in preservative solutions as well as additives, dressing of shrimps are presented and evaluated for their merits and demerits. The methods of freezing such as conventional contact freezing, quick freezing, slow freezing, brine-immersion freezing, cryogenic freezing and individual quick freezing are also dealt with critically.

Details

  • Original title: Methods for preprocessing and freezing of shrimps: a critical evaluation.
  • Record ID : 1996-2344
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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