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dc.contributor.authorGates, Keith W.
dc.contributor.authorEuDaly, Jackie G.
dc.contributor.authorParker, Amanda S.
dc.contributor.authorPittman, Laura A.
dc.date.accessioned2014-10-24T18:22:26Z
dc.date.available2014-10-24T18:22:26Z
dc.date.issued2014-10-24
dc.identifier.urihttp://hdl.handle.net/10724/30609
dc.language.isoen_USen_US
dc.relation.ispartofseriesTechnical Report Series;Number 84-2
dc.subjectSkidaway Institute of Oceanographyen_US
dc.subjectGeorgia Marine Science Centeren_US
dc.subjectStudy monitored a single lot of 8-ounce breaded fantail shrimpen_US
dc.subjectProject was designed to determine chemical microbiological and organoleptic changes in frozen breaded shrimp as it moved through the wholesale-retail distribution systemen_US
dc.subjectQuality and nutrition of frozen breaded shrimp available to the consuming publicen_US
dc.subjectBreaded shrimp manufacturers believed that they were producing fine products, but that handling abuses at the retail level were depriving consumers of expected quality on some occasionsen_US
dc.subjectShrimp was held in a large warehouse freezer an upright retail and a horizontal retail freezer over a thirteen month perioden_US
dc.subjectSamples were collected for percent moisture percent protein percent ash percent breading ammonium trimethylamine riboflavin thiamine aerobic plate count MPN total coliforms MPN E. coli and MPN coagulase positive staphylococci determinationsen_US
dc.subjectProducts were evaluated for textural and flavor characteristicsen_US
dc.subjectResults of the study indicate that significant oganoleptic deterioration can be detected as early as three to four months after production when shrimp are stored in a retail freezeren_US
dc.subjectStorage at the wholesale level below -20 °C proved to be an effective method to maintain the quality of frozen shrimp for at least thirteen months of storageen_US
dc.subjectDaily maximum and minimum storage temperaturesen_US
dc.subjectMean temperature variationsen_US
dc.subjectMean monthly net weights of shrimpen_US
dc.subjectThermographs were used to continuously monitor temperatures at each storage locationen_US
dc.subjectNet weight percent moisture and ammonium levels were the most useful chemical analyses in differentiating the three treatment conditionsen_US
dc.subjectNutritional quality of frozen breaded shrimp showed little deterioration following thirteen months of storage at the wholesale and retail levelsen_US
dc.subjectProduct stored in the wholesale freezer exhibited the least deterioration with timeen_US
dc.subjectQuality of the retail product decreased much more rapidly in the coffin freezeren_US
dc.subjectAll tested product failed to meet the U.S. Standard of Identity for frozen breaded shrimp of a minimum of 50% shrimp content, despite the fact that the breaded product contained 51.5% shrimp before freezingen_US
dc.subjectAn educational program should be developed to apprise retail merchants of the importance of temperature control and good product handling techniquesen_US
dc.title84-2 Nutritional and quality changes in frozen breaded shrimp within the wholesale-retail marketing chainen_US
dc.typeTechnical Reporten_US


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