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

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

Vertaalde titel van de bijdrage: Kinetiekstudie van de inactivatie van polyfenoloxidase en proteasen van de grijze garnaal (Crangon crangon) tijdens een thermisch proces

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

Onderzoeksoutput: Bijdrage aan congres › Poster

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Uittreksel

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.

Vertaalde titel van de bijdrage	Kinetiekstudie van de inactivatie van polyfenoloxidase en proteasen van de grijze garnaal (Crangon crangon) tijdens een thermisch proces
Oorspronkelijke taal	Engels
Aantal pagina’s	1
Publicatiestatus	Gepubliceerd - 10-nov.-2015
Evenement	29th EFFoST International Conference - Athene, Griekenland Duur: 10-nov.-2015 → 12-nov.-2015 http://www.effostconference.com/

Congres

Congres	29th EFFoST International Conference
Land/Regio	Griekenland
Stad	Athene
Periode	10/11/15 → 12/11/15
Internet adres	http://www.effostconference.com/

Dit citeren

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

abstract = "Brown shrimp are traditionally cooked and cooled on board of the fishing vessel by means of seawater. As fishermen don{\textquoteright}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.",

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T1 - Kinetics of heat induced inactivation of polyphenoloxidase and proteases in the brown shrimp (Crangon crangon)

AU - Verhaeghe, Thomas

AU - Van Weyenberg, Stephanie

AU - De Block, Jan

AU - Hendrickx, Marc

AU - Vlaemynck, Geertrui

PY - 2015/11/10

Y1 - 2015/11/10

N2 - 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.

AB - 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.

M3 - Poster

T2 - 29th EFFoST International Conference

Y2 - 10 November 2015 through 12 November 2015

ER -