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QUALITY AND NUTRITIONAL CHANGES IN FROZEN BREADED SHRIMP STORED IN WHOLESALE AND RETAIL FREEZERS.

Author(s) : GATES K. W.

Type of article: Article

Summary

CHEMICAL, MICROBIOLOGICAL, AND SENSORY CHANGES WERE MONITORED IN BREADED FANTAIL SHRIMP HELD IN UPRIGHT AND COFFIN STYLE FREEZERS. QUALITY AND NUTRITIONAL CHANGES IN A TEST LOT OF SHRIMP WERE FOLLOWED FOR 13 MONTHS. SIGNIFICANT SENSORY DETERIORATION CAN BE DETECTED AS EARLY AS 3-4 MONTHS AFTER PRODUCTION. MINIMUM RETAIL FREEZER TEMPERATURES REACHED NOT HIGHER THAN 253 K (-20 DEG C) BETWEEN 1 AND 36% OF THE MONITORED DAYS AND HAD DAILY TEMPERATURE VARIATIONS OF 12-18 K. STORAGE AT THE WHOLESALE LEVEL BELOW 253 K WITH MAXIMUM DAILY TEMPERATURE VARIATIONS OF 2-3 K PROVED TO BE AN EFFECTIVE METHOD.

Details

  • Original title: QUALITY AND NUTRITIONAL CHANGES IN FROZEN BREADED SHRIMP STORED IN WHOLESALE AND RETAIL FREEZERS.
  • Record ID : 1986-0706
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 4; 1985.07-08; 853-857; 868; 7 fig.; 3 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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