المؤلفون: Gates, Keith W., EuDaly, Jackie G., Parker, Amanda S., Pittman, Laura A.

مصطلحات موضوعية: Skidaway Institute of Oceanography, Georgia Marine Science Center, Study monitored a single lot of 8-ounce breaded fantail shrimp, Project was designed to determine chemical microbiological and organoleptic changes in frozen breaded shrimp as it moved through the wholesale-retail distribution system, Quality and nutrition of frozen breaded shrimp available to the consuming public, Breaded shrimp manufacturers believed that they were producing fine products, but that handling abuses at the retail level were depriving consumers of expected quality on some occasions, Shrimp was held in a large warehouse freezer an upright retail and a horizontal retail freezer over a thirteen month period, Samples were collected for percent moisture percent protein percent ash percent breading ammonium trimethylamine riboflavin thiamine aerobic plate count MPN total coliforms MPN E. coli and MPN coagulase positive staphylococci determinations, Products were evaluated for textural and flavor characteristics, Results of the study indicate that significant oganoleptic deterioration can be detected as early as three to four months after production when shrimp are stored in a retail freezer, Storage at the wholesale level below -20 °C proved to be an effective method to maintain the quality of frozen shrimp for at least thirteen months of storage, Daily maximum and minimum storage temperatures, Mean temperature variations, Mean monthly net weights of shrimp, Thermographs were used to continuously monitor temperatures at each storage location, Net weight percent moisture and ammonium levels were the most useful chemical analyses in differentiating the three treatment conditions, Nutritional quality of frozen breaded shrimp showed little deterioration following thirteen months of storage at the wholesale and retail levels, Product stored in the wholesale freezer exhibited the least deterioration with time, Quality of the retail product decreased much more rapidly in the coffin freezer, All tested product failed to meet the U.S. Standard of Identity for frozen breaded shrimp of a minimum of 50% shrimp content, despite the fact that the breaded product contained 51.5% shrimp before freezing, An educational program should be developed to apprise retail merchants of the importance of temperature control and good product handling techniques

وصف الملف: application/pdf

Relation: Technical Report Series;Number 84-2; http://hdl.handle.net/10724/30609

الاتاحة: http://hdl.handle.net/10724/30609

المؤلفون: Gates, Keith W., EuDaly, Jackie G., Parker, Amanda S., Pittman, Laura A.

مصطلحات موضوعية: Skidaway Institute of Oceanography, Georgia Marine Science Center, Study monitored a single lot of 8-ounce breaded fantail shrimp, Project was designed to determine chemical microbiological and organoleptic changes in frozen breaded shrimp as it moved through the wholesale-retail distribution system, Quality and nutrition of frozen breaded shrimp available to the consuming public, Breaded shrimp manufacturers believed that they were producing fine products, but that handling abuses at the retail level were depriving consumers of expected quality on some occasions, Shrimp was held in a large warehouse freezer an upright retail and a horizontal retail freezer over a thirteen month period, Samples were collected for percent moisture percent protein percent ash percent breading ammonium trimethylamine riboflavin thiamine aerobic plate count MPN total coliforms MPN E. coli and MPN coagulase positive staphylococci determinations, Products were evaluated for textural and flavor characteristics, Results of the study indicate that significant oganoleptic deterioration can be detected as early as three to four months after production when shrimp are stored in a retail freezer, Storage at the wholesale level below -20 °C proved to be an effective method to maintain the quality of frozen shrimp for at least thirteen months of storage, Daily maximum and minimum storage temperatures, Mean temperature variations, Mean monthly net weights of shrimp, Thermographs were used to continuously monitor temperatures at each storage location, Net weight percent moisture and ammonium levels were the most useful chemical analyses in differentiating the three treatment conditions, Nutritional quality of frozen breaded shrimp showed little deterioration following thirteen months of storage at the wholesale and retail levels, Product stored in the wholesale freezer exhibited the least deterioration with time, Quality of the retail product decreased much more rapidly in the coffin freezer, All tested product failed to meet the U.S. Standard of Identity for frozen breaded shrimp of a minimum of 50% shrimp content, despite the fact that the breaded product contained 51.5% shrimp before freezing, An educational program should be developed to apprise retail merchants of the importance of temperature control and good product handling techniques, envir, manag

Relation: http://hdl.handle.net/10724/30609

الاتاحة: http://hdl.handle.net/10724/30609