کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564608 1330943 2009 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas
چکیده انگلیسی

This work deals with the effect that different cooking methods have on quality of shrimps (Parapenaeus longirostris) during the chilled storage. Vacuum-cooking (sous-vide) and steaming were compared with the traditional cooking process in boiling water. The effect of prior treatment with several melanosis-inhibiting agents (with a commercial sulphite- or 4-hexylresorcinol-based formula) was also tested. Neither the melanosis-inhibiting blends nor the cooking methods used significantly affected the water-holding capacity, firmness or moisture content of the cooked shrimps. Spraying with a 4-hexylresorcinol-based formula was effective in preventing microbial growth during storage. Vacuum-cooking was also shown to be the most effective way of preventing microbial growth although the TVB-N content of cooked shrimps increased significantly. By discriminant analysis, a combination of prior spraying with 4-hexylresorcinol-based formula followed by vacuum-cooking, proved to be the best method for obtaining shrimps with a very good appearance and high microbial quality. The foregoing may be very important for the cooking industries.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 8, October 2009, Pages 1335–1344
نویسندگان
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