publication . Thesis . 2011

Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish

Felice, Renee Jacqueline;
Open Access
  • Published: 21 Apr 2011
  • Publisher: Virginia Tech
  • Country: United States
Numerous food-borne illnesses are associated with fish and shellfish annually due to consumers choosing to eat seafood raw or undercooked and consumers not properly handling and preparing seafood. The 2009 FDA Food Code suggests intact fish and shellfish should be cooked to an internal temperature of 63°C to target Salmonella spp. Selected fish and shellfish were cooked to 64°C ± 1 and 74°C ± 1 and evaluated for consumer acceptability, characteristics of doneness at temperature endpoints, and physical changes of texture (TPA, KSC, and WB), color, and cook loss. Temperature endpoints represented the recommended internal temperature and ten degrees higher to ...
Medical Subject Headings: food and beverages
free text keywords: safety, texture, sensory, salmon, seafood, shellfish, fish, tilapia, shrimp. oysters, cooking, culinary
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Thesis . 2011
Provider: VTechWorks
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