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Filtering by: Subject Phosphates Academic Affiliation Food Science and Technology

Effect of polyphosphate on microbial characteristics of seafoods

Creator:

Petchsing, Urairatana

Abstract:

Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by 1 log in peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶ to 10⁵) and by 2 logs in red...

Resource Type:

Masters Thesis

Full Text:

snapper fillet (106 to 104). Phosphate treatment more readily washed off Pseudomonas sp. and Moraxglla
Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:

Crapo, Chuck

Abstract:

Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...

Resource Type:

Masters Thesis

Full Text:

Redacted for privacy Effect of Condensed Phosphate, Cooking