Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

“…The behaviour of WSN and NPN coincided with that of the SDS-PAGE pattern, which reflected the protein degradation and the release of low-molecular-weight nitrogen compounds (Sun et al 2010). Similar results were also reported for shrimp soup (Cambero, et al 1998), which indicated that cooking temperature played a more important role than cooking time on WSN and NPN concentrations. Table 1 showed the peptides peaks in different soups by using reverse-phase HPLC.…”

“…The BCAAs have been known in reducing fatigue in both anaerobic and endurance sports, which also have been used clinically to aid the recovery of burn victims (Shimomura et al 2006). Thermal processes for fish products can significantly influence the composition of protein and protein hydrolysates, especially the peptides and free amino acids, ultimately influence the quality of the fish food (Cambero et al 1998, Pandey et al 2008.…”

Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes

“…The initial value of TVBN in cooked shrimp was significantly lower than in fresh shrimp probably because some nitrogen compounds evaporated or were released into the cooking water as previously demonstrated (Cambero et al, 1998).…”

Quality of mussels cultivated and commercialized in Ubatuba, SP, Brazil: monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing

“…In studies carried out by Cambero et al (1998), who observed the effects of different cooking methods on the aromatic compounds of shrimp (Parapenaeus longirostris) broth, the best shrimp extract was obtained with the treatment at 55 °C for 120 minutes and, the higher the temperature applied, the Yield of edible part and of total weight (%) of mussels submitted to different thermal treatments. shorter the times needed to obtain the best extracts, such as, for example, 95 °C for 15 and 30 minutes.…”