publication . Thesis . 2010

Optimization of the Quality and Safety of Cooked Seafood Products

Brookmire, Lauren;
Open Access
  • Published: 10 Sep 2010
  • Publisher: Virginia Tech
  • Country: United States
Abstract
Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking processes used in seafood preparation and establish appropriate consumer cooking parameters that optimize both the quality and microbial safety of the products. To achieve these goal...
Subjects
Medical Subject Headings: food and beverages
free text keywords: shrimp, salmon, modeling, optimization, microbial inactivation, cooking, quality, seafood
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Thesis . 2010
Provider: VTechWorks
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