Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates

被引：39

作者：

Goncalves, Alex Augusto ^{[1
]}

Duarte Ribeiro, Jose Luis ^{[1
]}

机构：

[1] Fed Univ Rio Grande Sul UFRGS, Food Sci & Technol Inst ICTA, Dept Food Technol, BR-91501970 Porto Alegre, RS, Brazil

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2008年 / 31卷 / 07期

关键词：

Shrimp; Phosphate; Quality; Optimization; Freezing; Liquid nitrogen;

D O I：

10.1016/j.ijrefrig.2008.03.005

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The objective of this paper is the optimization of shrimp freezing process and evaluation of the influence of phosphate addition on product yield and quality. A systematic experiment was conducted to obtain data on yield and quality after the following process steps: immersion in phosphate solutions, freezing, defrosting, and cooking. The best results were obtained using phosphate and freezing the shrimps (Pleoticus muelleri) with liquid N-2. The use of phosphate was efficient in retaining water during thawing and after cooking. These results were confirmed with the diminishing of drip loss during thawing and after cooking, and with the increasing of moisture content after immersion. (C) 2008 Elsevier Ltd and IIR. All rights reserved.

引用

页码：1134 / 1144

页数：11

共 38 条

[1] Cryomechanical freezing. A model for the heat transfer process [J].