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

International Journal of Refrigeration

Volumn 31, Issue 7, 2008, Pages 1134-1144

  Gonçalves, Alex Augusto ^a   Ribeiro, José Luis Duarte ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Azote liquide; Cong lation; Crevettes; Freezing; Liquid nitrogen; Optimisation; Optimization; Phosphate; Qualit ; Quality; Shrimp

Indexed keywords

AZOTE LIQUIDE; CREVETTES; LIQUID NITROGEN; OPTIMISATION; OPTIMIZATION; PHOSPHATE; QUALITY; SHRIMP;

FREEZING;

DECAPODA (CRUSTACEA); FARFANTEPENAEUS AZTECUS; PLEOTICUS MUELLERI;

EID: 51249117838     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2008.03.005     Document Type: Article

References (38)

1. Chevalier D., Le Bail A., and Ghoul M. Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmosphere pressure. Journal of Food Engineering 46 (2000) 277-285
2. Chevalier D., Le Bail A., and Ghoul M. Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmosphere pressure and pressure-shift freezing. Journal of Food Engineering 46 (2000) 287-293
3. Delgado A.E., and Sun D.W. Heat and mass transfer models for predicting freezing processes - a review. Journal of Food Engineering 47 (2001) 157-174
4. Campañone L.A., Roche L.A., Salvadori V.O., and Mascheroni R.H. Monitoring of weight losses in meat products during freezing and frozen storage. Food Science and Technology International 8 4 (2002) 229-238
5. Tanikawa E., Motohiro T., and Akiba M. Refrigeration and cold storage of marine products. In: Tanikawa E., Motohiro T., and Akiba M. (Eds). Marine Products in Japan (1985), Koseicha Koseikaku Co., Ltd., Tokyo 25-66
6. Sikorski Z.E., and Kotakowska A. Freezing of marine food. In: Sikorski Z.E. (Ed). Seafood: Resources, Nutritional, Composition and Preservation (1990), CRC Press Inc., Boca Raton, USA 111-124 (Chapter 7)
7. Garthwaite G.A. Chilling and freezing of fish. In: Hall G.M. (Ed). Fish Processing Technology (1992), VHC Publishers Inc., New York 89-113 (Chapter 4)
8. Ogawa M., and Maia E.L. Manual de Pesca: ciência e tecnologia do pescado vol. 1 (1999), Varela, São Paulo pp. 430
9. Agnelli M.E., and Mascheroni R.H. Cryomechanical freezing. A model for the heat transfer process. Journal of Food Engineering 47 (2001) 263-270
10. Agnelli M.E., and Mascheroni R.H. Quality evaluation of foodstuffs frozen in a cryomechanical freezer. Journal of Food Engineering 47 (2002) 257-263
11. Bevilacqua M., D'Amore A., and Polonara F. A multi-criteria decision approach to choosing the optimal blanching-freezing system. Journal of Food Engineering 63 (2004) 253-263
12. Huan Z., He S., and Ma Y. Numerical simulation and analysis for quick-frozen food processing. Journal of Food Engineering 60 (2003) 267-273
13. Li B., and Sun D.W. Novel methods for rapid freezing and thawing of foods - a review. Journal of Food Engineering 54 (2002) 175-182
14. Grujic R., Petrovic L., Pikula B., and Amidzic L. Definition of the optimum freezing rate - 1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates. Meat Science 33 (1993) 301-318
15. Anon. New freezing process improves fish textures, taste. Frozen Food Age 46 (May 1998) 58
16. Molina-García A.D., Otero L., Martino M.N., Zaritzky N.E., Arabas J., Szczepek J., and Sanz P.D. Ice VI freezing of meat: supercooling and ultrastructural studies. Meat Science 66 (2004) 709-718
17. Petrovic L., Grujic R., and Petrovic M. Definition of the optimum freezing rate - 2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates. Meat Science 33 (1993) 319-331
18. Ngapo T.M., Babare I.H., Reynolds J., and Mawson R.F. Freezing and thawing rate effects on drip loss from samples of pork. Meat Science 53 (1999) 149-158
19. Ngapo T.M., Babare I.H., Reynolds J., and Mawson R.F. Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Science 53 (1999) 159-168
20. Teicher H. Aplicação de fosfatos em carnes, aves e produtos marinhos. Revista Aditivos & Ingredientes 5 (Nov./Dec. 1999) 37-40
21. Schnee R. Budenheim Phosphates for Seafood Processing. Folder de divulgação (2004), Chemische Fabrik Budenheim pp. 11
22. Applewhite, L.A., Otwell, W.S., Garrido, L., 1993. Consumer evaluations of phosphated shrimp and scallops. In: Proceedings of the 18th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas, Virginia, USA, pp. 101-106.
23. Aitken, A., 2001. Polyphosphates in fish processing. Torry Advisory Note, No. 31, pp. 4.
24. Neto M.P., and Nakamura V.Y. Uso de fosfatos em frutos do mar. TecnoCarnes Expresso. Revista Nacional da Carne XXVIII 320 (Outubro 2003) 112-113
25. Montgomery D.C. Design and Analysis of Experiments (2001), John Wiley and Sons, Inc., New York pp. 684
26. Rodrigues M.I., and Iemma A.F. Planejamento de experimentos e otimização de processos: Uma estratégia seqüencial de planejamentos. first ed. (2005), Casa do Pão Editora, Campinas pp. 326
27. Dal Molin D.C.C., Kulakowski M.P., and Ribeiro J.L.D. Contribuições ao planejamento de experimentos em projetos de pesquisa de engenharia civil. Ambiente Construído 5 2 (Apr./Jun. 2005) 37-49
28. Nanni L.F., and Ribeiro J.L. Planejamento e avaliação de experimentos (1987), CPGEC/UFRGS, Porto Alegre pp. 193. (Caderno Técnico 17)
29. Gonçalves A.A. Estudo do processo de congelamento do camarão associado ao uso do aditivo fosfato (2005), Universidade Federal do Rio Grande do Sul, Porto Alegre Tese de Doutorado em Engenharia de Produção, pp. 170
30. Regenstein J.M., and Regenstein C.R. Frozen fish. In: Regenstein J.M., and Regenstein C.R. (Eds). Introduction to Fish Technology: An Osprey Book (1991) 104-119 New York (Chapter 7)
31. Johnston, W.A., Nicholson, F.J., Roger, A., Stroud, G.D., 1994. Freezing and Refrigerated Storage in Fisheries. FAO Fisheries Technical Paper No. 340, pp. 109.
32. Regenstein, J., Lu, X., Weilmeier, D., 1993. Functionality of polyphosphates. In: Proceedings of the 18th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. Virginia, USA, pp. 21-42.
33. Chen Y.L., and Pan B.S. Morphological changes in tilapia muscle following freezing by airblast and liquid nitrogen methods. International Journal of Food Science and Technology 32 (1997) 159-168
34. Garrido, L.R., Otwell, M.S., 2004. Phosphates 101: facts behind the myths. Personal communication.
35. Tenhet V., Finne G., Nickelson R., and Toloday D. Penetration of sodium tripolyphosphate into fresh and prefrozen peeled and deveined shrimp. Journal of Food Science 46 (1981) 344-349
36. Tenhet V., Finne G., Nickelson R., and Toloday D. Phosphorous levels in peeled and deveined shrimp treated with sodium tripolyphosphate. Journal of Food Science 46 (1981) 350-356
37. Murakami E.G. Thermal processing affects properties of commercial shrimp and scallops. Journal of Food Science 59 2 (1994) 237-241
38. Lampila, L.E., 1993. Polyphosphates rationale for use and functionality in seafood and seafood products. In: Proceedings of the 18th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. Virginia, USA, pp. 13-20.