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Full-Text Articles in Food Chemistry
Effects Of Sous-Vide Processing And Acidic Marination On Physicochemical Quality, Shelf-Life, And Consumer Acceptability Of Blue Mussel (Mytilus Edulis) Meats, Sara Gundermann
Electronic Theses and Dissertations
Sous-vide cooking is a thermal processing method in which a raw food is vacuum sealed in a pouch and then placed into water below 100°C for a controlled amount of time. It is particularly good for cooking meats because of its precise control over temperature and time, which results in an ideal food texture for consumers. This method also prevents the food from coming in contact with oxygen, which can lead to spoilage that reduces product quality and shelf life. Acidification is a food preservation method that utilizes acids to lower the pH of foods, making the environment less conducive …
Post-Harvest Treatment Effects On Physicochemical Quality Attributes Of North Atlantic Squid Doryteuthis Pealeii And Illex Illecebrosus, Caitlin M. Hillery
Post-Harvest Treatment Effects On Physicochemical Quality Attributes Of North Atlantic Squid Doryteuthis Pealeii And Illex Illecebrosus, Caitlin M. Hillery
Electronic Theses and Dissertations
Doryteuthis pealeii (longfin inshore squid) and Illex illecebrosus (Northern shortfin squid) are the two most commercially important species of squid harvested in the United States. They are also the only two species of squid in the world certified sustainable by the Marine Stewardship Council. Despite their pivotal role in the U.S. seafood industry, very little research has been performed on their quality in decades. Two common methods of freezing and secondary processing applied to squid in the U.S. industry are blast-freezing either at sea or on land; and leaving the squid whole, or fully cleaning and then brining them. To …