QUALITY OF FROZEN SHRIMP THAWED BY RECIRCULATING AIR VERSUS WATER IMMERSION
LIN, C. S. ; HUNG, Y.-C. ; MCWATTERS, K. H. ; PARK, C.-M.
Oxford, UK : Blackwell Publishing Ltd
Published 2003
Oxford, UK : Blackwell Publishing Ltd
Published 2003
| ISSN: |
1745-4557
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
The quality of shrimp thawed using a constant temperature thawing chamber compared with running water was studied. Shrimp thawed in room temperature air was used as the control. Shrimp thawed using the thawing chamber had lower drip loss, higher yield and moisture content than shrimp thawed by running water. However, the differences were not statistically significant. There were also no significant differences in press juice and shear force between control and shrimp thawed using either thawing method. Shrimp thawed using the thawing chamber had lower aerobic bacterial counts than either control or shrimp thawed using running water. Shrimp thawed using the thawing chamber did not exceed −1C throughout the thawing experiment, and microbial growth during thawing was also avoided. Results indicated that the thawing chamber has potential for the foodservice industry to produce uniformly thawed products under sanitary conditions.
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| Type of Medium: |
Electronic Resource
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| URL: |