Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ().

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp () processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.

Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of during chilled storage.

The effects of electron beam irradiation (0, 2.5, 5.0, 7.

Evaluation of physicochemical and functional properties of spray-dried protein hydrolysate from non-penaeid shrimp (Acetes indicus).

Background: Protein hydrolysate powder was prepared from non-penaeid shrimp (Acetes indicus) by enzymatic hydrolysis using Alcalase enzyme. Extraction conditions such as pH (6.5, 7.

Rheological properties of washed and unwashed tilapia () fish meat: effect of sucrose and sorbitol.

In the present study, the dynamic viscoelastic behavior (DVB) and flow behavior of fresh tilapia () meat containing cryoprotectants were evaluated with and without water washing. The DVB profile of washed meat with 4% sucrose and sorbitol indicated the maximum structure buildup reaction up to 56.8 °C; thereafter, hydrophobic interactions leading to decreased gelation were suppressed.