Optimum Cooking Conditions for Shrimp and Atlantic Salmon

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Brookmire, Lauren ^a   Mallikarjunan, P ^a   Jahncke, M ^b   Grisso, R ^a  

^a Virginia Polytechnic Institute and State University   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Cooking; Doneness; Food quality; Salmon; Shrimp

Indexed keywords

ANIMAL; ARTICLE; ATLANTIC SALMON; BACTERIAL COUNT; COOKING; FOOD CONTAMINATION; FOOD CONTROL; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SHELLFISH; THEORETICAL MODEL;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKING; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD QUALITY; HOT TEMPERATURE; KINETICS; MICROBIAL VIABILITY; MODELS, THEORETICAL; SALMO SALAR; SALMONELLA; SHELLFISH;

EID: 84873426494     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12011     Document Type: Article

References (40)

1. AOAC. 2005. Official methods of analysis of AOAC Intl. Gaithersburg, Md.: AOAC International.
2. Banga JR, Alonso AA, Gallardo JM, Perez-Martin RI. 1993. Kinetics of thermal degradation of thiamine and surface colour in canned tuna. Lebensm-Wiss U-Technol 197:127-31.
3. Bucher O, D'Aoust JY, Holley RA. 2008. Thermal resistance of Salmonella serovars isolated from raw, frozen chicken nuggests/strips, nugget meat, and pelleted broiled feed. Intl J Food Microbiol 124:195-8.
4. Casales MR, Del Valle CE, Soule CL. 1988. Changes in composition of mussels due to thermal processing. J Food Sci 53:282-3.
5. Cato JC. 1998. Economic values associated with seafood safety and implementation of seafood Hazard Analysis Critical Control Point (HACCP) programmes. FAO Fisheries Technical Paper Rome FAO Nr. 381. 70 p.
6. Chai T, Liang KT, Pace J, Schlimme DV. 1991. Effect of heat processing on quality of pasteurized oysters. J Food Sci 56:1292-4.
7. Chang HC, Carpenter JA, Toledo RT. 1998. Modeling heat transfer during oven roasting of unstuffed turkeys. J Food Sci 63:257-61.
8. Chau KV, Snyder GV. 1988. Mathematical model for temperature distribution of thermally processed shrimp. Trans ASAE 31:608-12.
9. Chen DD, Singh RK, Haghighi K, Nelson PE. 1993. Finite element analysis of temperature distribution in microwaved cylindrical potato tissue. J Food Engr 18: 351-68.
10. Dufour J-P, Wierda R, Pierre E, Fletcher G. 2006. Assessment of fresh salmon quality under different storage conditions using solid phase micro-extraction. Dev Food Sci 43:253-6.
11. Farkas BE, Singh RP, Rumsey TR. 1996. Modeling heat and mass transfer in immersion frying. I, model development. J Food Engr 29:211-26.
12. Gundavarapu S, Hung Y-C, Reynolds AE. 1997. Consumer acceptance and quality of microwave cooked shrimp. J Food Qual 21:71-84.
13. Heinitz ML, Ruble RD, Wagner DE, Tatini SR. 2000. Incidence of Salmonella in fish and seafood. J Food Prot 63:579-95.
14. Hu X, Mallikarjunan P. 2002. Mathematical modeling of heat transfer of microwave heated fish gel. 2002 ASAE Annual Intl. Meeting Paper Nr. 026043, Chicago, Ill.
15. Ikediala JN, Correia LR, Fenton GA, Ben-Abdallah N. 1996. Finite element modeling of heat transfer in meat patties during single-side pan-frying. J Food Sci 61:796-802.
16. Huang E, Mittal GS. 1995. Meatball cooking: modeling and simulation. J Food Engr 24:87-100.
17. Juneja VK, Marks HM, Huang L. 2003. Growth and heat resistance kinetic variation among various isolates of Salmonella and its application to risk assessment. Risk Anal 23:199-213.
18. Kong F, Tang J, Rasco B, Crapo C. 2007. Kinetics of salmon quality changes during thermal processing. J Food Engr 83:510-20.
19. Lauer T. 2004. The saltwater cookbook. Fish and seafood: from ocean to table. Chanhassen, Minn.: Creative Publishing. p 18-23.
20. Lee CM, Patel KM. 1984. Analysis of juiciness of commercial frankfurters. J Texture Stud 15:67-73.
21. Levenspiel O. 1972. Interpretation of batch reactor data. In: Chemical reaction engineering. 2nd ed. New York, N.Y.: Wiley. p 41-47.
22. Mallikarjunan P, Mittal GS. 1994. Meat quality kinetics during beef carcass chilling. J Food Sci 59:291-4, 302.
23. Mallikarjunan P, Hung YC, Gundavarapu S. 1996. Modeling microwave cooking of cocktail shrimp. J Food Process Engr 19:97-111.
24. Mazzotta AS. 2000. D- and z- values of Salmonella in ground chicken breast meat. J Food Safety 20:217-23.
25. Muriana FJG, Ruiz-Gutierrez V, Gallardo-Guerrero M, Minguez-Mosquera MI. 1993. Study of the lipids and carotenoproteins in the prawn. J Biochem 114:223-9.
26. McPherson RM, Zywno SR. 1982. Heat resistance of S. Weltevreden in brown shrimp homogenate. Report: Fisheries Research Branch. Dauphin Island, Ala.: Food and Drug Adminstration. 36528 p.
27. Natl. Advisory Committee on Microbiological Criteria for Foods (NACMCF). 2008. Response to the questions posed by the Food and Drug Administration and the Natl. Marine Fisheries Service regarding determination of cooking parameters for safe seafood for consumers. J Food Protect 71(6): 1287-308.
28. Niamnuy C, Devahastin S, Soponronnarit S. 2007. Quality changes of shrimp during boiling in salt solution. J Food Sci 72:S289-97.
29. Ou D, Mittal GS. 2007. Single-sided pan frying of frozen hamburgers with flippings for microbial safety using modeling and simulation. J Food Engr 80:33-45.
30. Radhakrishnan S. 1997. Measurement of thermal properties of seafood [M.S. Thesis]. Virginia Tech Blacksburg, Va. p 43-76.
31. Rombauer IS, Becker MR, Becker E. 1997. Joy of cooking. New York, N.Y.: Siman & Schuster. p 488-526.
32. Rosenthal A. 1999. Food texture: measurement and perception. Gaithersburg, Md.: Aspen Publishers. p 1-17.
33. Sablani SS, Marcotte M, Baik OD, Castaigne F. 1998. Modeling of simulatenous heat and water transport in the baking process. Lebensm-Wiss U-Technol 31:201-9.
34. Skipnes D, Johnsen SO, Skåra T, Sivertsvik M, Lekang O. 2011. Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color and texture. J Aquat Food Product Technol 20(3):331-40.
35. Southern CR, Farid MM, Chen XD, Howard B, Eyres L. 2000. Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp. Heat Mass Transfer 36:407-12.
36. Stigter JD, Scheerlinck N, Nicolaï B, Van Impe JF. 2001. Optimal heating strategies for a convection oven. J Food Engr 48(4):335-44.
37. Tucker G. 2003. Cook value calculations and optimization. In: Thermal processing: a safe approach. Chipping Campden, UK: S. Emond, Campden & Chorleywood Food Research Assn. Group. p 1-10.
38. U.S. Food and Drug Administration. 2009. Food code. US Public Health Service. College Park, Md.: US Dept. of Health and Human Services, Food and Drug Administration.
39. Walsh S, Diamond D. 1995. Non-linear curve fitting using Microsoft Excel Solver. Talanta 42:561-72.
40. Zorrilla SE, Singh RP. 2000. Heat transfer in meat patties during double-sided cooking. Food Sci Technol Res 6:130-5.