A predictive model on moisture and yield loss in phosphate-treated, cooked tiger shrimp (penaeus monodon)

Journal of Aquatic Food Product Technology

Volumn 10, Issue 2, 2001, Pages 31-45

  Erdoǧdu, Ferruh ^a   Luzuriaga, Diego A ^b   Balaban, Murat O ^b   Chau, Khe V ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Phosphates; Shrimp; Thermal processing; Yield loss

Indexed keywords

EID: 0034920199     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v10n02_04     Document Type: Article

References (16)

1. AOAC, 1980. Meat and Meat Products. Method AOAC, 24.003. In: Official Methods of Analysis of the Association of Official Analytical Chemists. Arlington, VA.
2. Chau, K.V. and Snyder, G. 1988. Mathematical model for temperature distribution for thermally processed shrimp. Transactions of ASAE. 31: 608-612.
3. Dziezak, J.D. 1990. Phosphates improve many foods. Food Tech. 44(4): 80-82, 85-86, 89, 92.
4. Erdoǧdu, F. 1996. Modeling of temperature distribution in shrimp, and measurement of its effect on texture, shrinkage and yield loss. Master of Engineering Thesis. University of Florida, Gainesville, FL.
5. Erdoǧdu, F., Balaban, M.O., and Chau, K.V. 1998. Modeling of heat conduction in elliptical cross section: II. Adaptation to thermal processing of shrimp. J. of Food Engin. 38: 241-258.
6. Erdoǧdu, F., Balaban, M.O., and Chau, K.V. 1999a. Mathematical model to predict yield loss of medium and large tiger shrimp (Penaeus monodon) during cooking. J. of Food Process Engin. 22: 383-394.
7. Erdoǧdu, F., Balaban, M.O., and Chau, K.V. 1999b. A Windows-Base Software Tool for the Thermal Processing of Shrimp. Paper 66j (Session T3017) presented at the AICHE annual meeting. Dallas, TX, October 31-November 5.
8. Erdoǧdu, F. and Balaban, M.O. 2000. Thermal processing effects on the textural attributes of previously frozen shrimp. J. of Aquatic Food Prod. Tech. 9(4): 61-84.
9. Microsoft Corporation. 1993. Visual Basic Professional. Version 3.0. Redmond, WA.
10. Murakami, E.G. 1994. Thermal processing affects properties of commercial shrimp and scallops. J. of Food Sci. 59: 237-241.
11. NOAA. 1999. Fisheries of the United States, 1998, Current Fishery Statistics No. 9800. United States Department of Commerce. National Oceanic and Atmospheric Administration and National Marine Fisheries Service. Silver Spring, MD.
12. Rippen, T.E. and Hackney, C.R. 1992. Pasteurization of seafood: potential for shelf-life extension and pathogen control. Food Tech. 46: 88-94.
13. Statsoft Incorporation 1998. Statistica for Windows. Version 98. Tulsa, OK.
14. Steinhauer, J.E. 1983. Food phosphates for use in the meat, poultry and seafood industry. Dairy and Food Sanitation. 3: 244-247.
15. Tehnet, V., Finne, G., Nickelson II, R., and Toloday, D. 198 la. Penetration of sodium tripolyphosphate into fresh and pre-frozen peeled and deveined shrimp. J. of Food Sci. 46: 344-349.
16. Tehnet, V., Finne, G., Nickelson II, R., and Toloday, D. 1981b. Phosphorus levels in peeled and deveined shrimp treated with sodium tripolyphosphate. J. of Food Sci. 46: 350-352, 356.