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.
|Status||Gepubliceerd - 10-nov-2015|
|Evenement||29th EFFoST International Conference - Athene, Griekenland|
Duur: 10-nov-2015 → 12-nov-2015
|Congres||29th EFFoST International Conference|
|Periode||10/11/15 → 12/11/15|