Kinetics of heat induced inactivation of polyphenoloxidase and proteases in the brown shrimp (Crangon crangon)

Thomas Verhaeghe, Stephanie Van Weyenberg, Jan De Block, Marc Hendrickx, Geertrui Vlaemynck

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    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 contributionKinetiekstudie van de inactivatie van polyfenoloxidase en proteasen van de grijze garnaal (Crangon crangon) tijdens een thermisch proces
    Original languageEnglish
    Number of pages1
    Publication statusPublished - 10-Nov-2015
    Event29th EFFoST International Conference - Athene, Greece
    Duration: 10-Nov-201512-Nov-2015
    http://www.effostconference.com/

    Conference

    Conference29th EFFoST International Conference
    Country/TerritoryGreece
    CityAthene
    Period10/11/1512/11/15
    Internet address

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