Dear Stephen
I have only one paper on storage lives of frozen shrimp in my bibliography:
Bremner, H.A., 1988, Frozen storage trials on three species of scampi. Food
Science and Technology, 21, 284-287. The abstract is: "Three species of
scampi Metanephrops andamanicus, M. boschmai and M. australiensis, were
frozen on board soon after catching. These samples, either whole animals or
tails, were evaluated after 2, 6 and 12 months frozen storage at a
temperature of -18ºC. The proteins denatured slowly, as indicated by slight
decreases in saline extractable protein. The K-value decreased slightly, as
did the total nucleotide pool. The textural changes were slight, but there
was some loss of characteristic odors and flavors, and both off-odors and
off-flavors increased. Acceptability was significantly lower after 12
months' storage than after 6 months', although the scampi remained generally
high in acceptability. Scampi tails were more stable in storage than whole
scampi, which are, however, a relatively stable seafood in frozen storage."
The bibliography of the paper does not list any earlier papers on storage
lives of shrimp.
Do you have in mind raw or cooked shrimp; I would expect the storage life of
the latter to be longer than that of the former. Also glazing or coating
will be a factor.
Peter Howgate
----- Original Message -----
From: Stephen Thompson
To: seafood@ucdavis.edu
Sent: Thursday, April 13, 2006 3:25 PM
Subject: Frozen (IQF) Shrimp Shelf Life
Greetings,
The shelf life of Individually Quick Frozen (IQF) shrimp has been
challenged. Scientific validation of the current industry standard of 9 to
12 to 18 months at -18C, depending on customer specifications and
tolerances, is being sought.
Would anyone have bibliographic knowledge of IQF shelf life studies on
shrimp?
Thank you.
Stephen Thompson
Empress International, Ltd.
1659 Drift Rd.
Westport, MA 02790-1623 USA
Tel: 508.636.0728 Fax: 508.636.0729
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