Abstract
Brown shrimp are traditionally cooked and cooled on board of the fishing vessel by means of seawater. As fishermen don’t have a standard cooking process (cooking time, temperature, and salt content), major quality differences and high yield losses can occur. Changing the cooking parameters to optimize yield, holds the risk of losing other quality attributes. In this study, the thermal inactivation kinetics of the most important spoilage enzymes, proteases and polyphenoloxidase (PPO), were determined and compared with Listeria monocytogenes inactivation kinetics.
Translated title of the contribution | Kinetiekstudie van de inactivatie van polyfenoloxidase en proteasen van de grijze garnaal (Crangon crangon) tijdens een thermisch proces |
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Original language | English |
Number of pages | 1 |
Publication status | Published - 10-Nov-2015 |
Event | 29th EFFoST International Conference - Athene, Greece Duration: 10-Nov-2015 → 12-Nov-2015 http://www.effostconference.com/ |
Conference
Conference | 29th EFFoST International Conference |
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Country/Territory | Greece |
City | Athene |
Period | 10/11/15 → 12/11/15 |
Internet address |