Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: Effects of shrimp size and internal temperature distribution

Journal of Food Engineering

Volumn 64, Issue 3, 2004, Pages 297-300

  Erdogdu, Ferruh ^a   Balaban, Murat O ^b   Otwell, W Steven ^b   Garrido, Laura ^b  

^a MERSIN UNIVERSITY   (Turkey)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Cooking; Phosphates; Shrimp; Yield loss

Indexed keywords

COOLING; FREEZING; MICROORGANISMS; PHOSPHATES; SODIUM COMPOUNDS; TEMPERATURE DISTRIBUTION; THAWING; THERMAL CONDUCTIVITY;

COOKING; SHRIMP; YIELD LOSS;

FOOD PRODUCTS;

DECAPODA (CRUSTACEA); FARFANTEPENAEUS CALIFORNIENSIS; LITOPENAEUS VANNAMEI; PENAEUS;

EID: 1842581367     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.10.012     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., Snyder G. Mathematical model for temperature distribution for thermally processed shrimp. Transactions of ASAE. 31:1988;608-612.
3. Dzeizak J.D. Phosphates improve many foods. Food Technology. 44:1990;80-82. 85, 86, 89, 92.
4. Erdogdu, 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. Erdogdu F., Balaban M.O., Chau K.V. Modeling of heat conduction in elliptical cross section: II. Adaptation to thermal processing of shrimp. Journal of Food Engineering. 38:1998;241-258.
6. Erdogdu F., Balaban M.O., Chau K.V. Mathematical model to predict yield loss of medium and large tiger shrimp (Penaeus monodon) during cooking. Journal of Food Process Engineering. 22:1999;383-394.
7. Erdogdu F., Luzuriaga D.A., Balaban M.O., Chau K.V. Yield loss and moisture content changes of small tiger shrimp (Penaeus monodon) treated with different sodium tripolyphosphate solutions during thermal processing. Journal of Aquatic Food Product Technology. 10:2001;31-45.
8. FDA (1999). United States Department of Health and Human Services Public Health Service Food and Drug Administration. Food Code.
9. Lampila L.E. Functions and uses of phosphates in the seafood industry. Journal of Aquatic Food Product Technology. 1:1992;29-41.
10. Ma L.Y., Deng J.C., Ahmed E.M., Adams J.P. Canned shrimp texture as a function of its heat history. Journal of Food Science. 48:1983;360-363.
11. Microsoft Corporation (1993). Visual Basic Professional. Version 6.0. Redmond, WA.
12. Murakami E.G. Thermal processing affects properties of commercial shrimp and scallops. Journal of Food Science. 59:1994;237-241.
13. Snyder, G. V. (1986). Mathematical model for prediction of temperature distribution in thermally processed shrimp. M.S. Thesis, University of Florida, Gainesville, FL.
14. Stainhauer J.E. Food phosphates for use in the meat, poultry and seafood industry. Dairy and Sanitation. 3:1983;244-247.
15. Tehnet V., Fihne G., Nickelson R. II, Toloday D. Penetration of sodium tripolyphosphate into fresh and pre-frozen peeled and deveined shrimp. Journal of Food Science. 46:1981;344-349.
16. Tehnet V., Fihne G., Nickelson R. II, Toloday D. Phosphorus levels in peeled and deveined shrimp treated with sodium tripolyphosphate. Journal of Food Science. 46:1981;350-352. 356.