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 congresPoster

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    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.
    Aantal pagina's1
    StatusGepubliceerd - 10-nov-2015
    Evenement29th EFFoST International Conference - Athene, Griekenland
    Duur: 10-nov-201512-nov-2015


    Congres29th EFFoST International Conference
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