----- Original Message -----
From: kosher <kosher@cornell.edu>
To: <seafood@ucdavis.edu>
Sent: Wednesday, April 12, 2000 12:22 PM
> Hi! I have received the following questions from a retailer interested in
> doing HACCP at the store level. Thoughts and comments would be
> appreciated. Thanks. Cheers.
>
> Joe M. Regenstein
>
> Do you know if there has been any work done on steaming shellfish and
> finished temperatures once the shellfish open? We are working on the
cooked
> portion of the HACCP plan. If you have any references I would appreciate
> the information. Also, when frying fish- what makes it float? This has
> traditionally been used as an indicator of doneness when frying fish at
> store level- is there any association between finished temperatures and
> floating published anywhere?
Hi Joe. If you ask that question it means that the subject has not been
scientifically well researched, for sure. Well, there is a substantial
amount of water being removed from the fish in frying in the form of the
steam. If you look at the specific density of fish in most instances it is
only slightly higher than of the water and that is 1g/cm3 but for steam it
is appro. 0.50g/1000cm3 at the frying temperature ranges (350-400F). The
rapid volume expansion during water evaporation reduces the fish density
beyond that of the frying oil and at that point the fish floats. It may or
may not be completely associated with the product doneness. You have to
consider also other factors such as your product thickness since it may
float while still raw in the centre.
>
> What about lobsters? - what makes
> it turn red and is this a reliable indication of doneness?
I think that there is a dissociation of some protein-B-carotenoid complexes
taking place in lobster during cooking, changing their reflectance to the
stage that makes pigments look red again.
Best regards,
Andrew Strak
>
>
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