Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (<i>Metapenaeus ensis</i>)

“…Similar result was observed in boiled Pacific white shrimps that the cooking loss increased with the core temperature of shrimps increasing from 65℃ to 90℃ (Manheem et al, 2012). In another report found that yielding losses for different sizes of boiled white shrimp were in the range of 15.8 _ 28.7% when the internal temperature was 90℃, and dipping in sodium tri-polyphosphate solutions before boiling could prevent the large cooking-related yield losses of different sizes of white shrimps (Erdogdu et al, 2004). Cooking loss was also significantly influenced by final internal temperature in steamed beef (Modzelewska-Kapitula et al, 2012).…”

“…Though changes in protein compositions and physical changes of shrimp during boiling have been described (Benjakul et al, 2008;Erdogdu et al, 2004;Niamnuy et al, 2007;Niamnuy et al, 2008), steam cooking is usually regarded as an useful method to cook shrimp in comparision with other methods including oven baking and boiling in terms of nutrients retention. Therefore, the objective of present study is to evaluate the influence of steaming end center temperature on the textural properties and taste compounds of steamed shrimp, providing information for improvement of quality of cooked shrimp.…”

Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality

“…Overall, due to their size, the male shrimps showed higher values than the females, when the GRS males were smaller than the females. A similar trend was observed by Erdogdu, Balaban, Otwell, and Garrido (2004), who studied the cooking-related yield losses for different sizes of white (Penaeus vannamei) and brown (Penaeus californiensis) shrimp. These authors stated that yield losses increased with a decrease in the size of the shrimp, despite the shorter cooking times of the smaller shrimps.…”

Mathematical Modelling of Shrimp Cooking

“…During thermal processing, proteins denature and lose their water holding ability, and this is accompanied by dimensional changes and cook loss. Erdogdu et al [6] reported significant effects of internal temperature increase on cook losses in shrimp. Effect of temperature increase is accompanied by denaturation of myofibrillar proteins and shrinkage of collagen, leading to tightening and stiffening of the muscle [7].…”