ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The extent of moisture migration from the flesh of frozen, raw breaded shrimp was studied for 9 months. The experiments were designed to monitor the effects of moisture migration on the total net weights and the total “percent shrimp material.” The breaded shrimp were (1) blast frozen-stored in the retail freezer (−16°F, −26.6°C), (2) blast frozen-stored in the warehouse freezer (−12±F°2°, −24.4°C), (3) individually quick frozen (IQF)-stored in the retail freezer (−16°F, −26°C), and (4) individually quick frozen stored in the warehouse freezer (−12°F±2°, −24.4°C). As storage time increased the percent breading increased for all treatments. The percent shrimp, the gross weights, the net weights, and the percent moisture decreased as storage time increased. The rate of moisture migration was retarded in the breaded shrimp (i.e. IQF and blast frozen) stored in the warehouse freezer, when compared to the rate of moisture migration in the breaded shrimp (i.e. IQF and blast frozen) stored in the retail freezer.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04225.x
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