IIR document

Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates.

Author(s) : GONCALVES A. A., DUARTE RIBEIRO J. L.

Type of article: Article, IJR article

Summary

The objective of this paper is the optimization of shrimp freezing process and evaluation of the influence of phosphate addition on product yield and quality. A systematic experiment was conducted to obtain data on yield and quality after the following process steps: immersion in phosphate solutions, freezing, defrosting, and cooking. The best results were obtained using phosphate and freezing the shrimps (Pleoticus muelleri) with liquid N2. The use of phosphate was efficient in retaining water during thawing and after cooking. These results were confirmed with the diminishing of drip loss during thawing and after cooking, and with the increasing of moisture content after immersion.

Available documents

Format PDF

Pages: 1134-1144

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates.
  • Record ID : 2008-2592
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 31 - n. 7
  • Publication date: 2008/11

Links


See other articles in this issue (18)
See the source