Relevant bibliographies by topics / Cookery (Shrimp)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cookery (Shrimp)'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 January 2023

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Journal articles on the topic "Cookery (Shrimp)"

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Herliany, Nurlaila Ervina, Joko Santoso, and Ella Salamah. "EFFECTS OF CARRAGEENAN COATING ON ORGANOLEPTIC QUALITY OF BOILED SHRIMP DURING REFRIGERATION STORAGE." Jurnal Agroindustri 3, no. 2 (November 18, 2013): 61–70. http://dx.doi.org/10.31186/j.agroind.3.2.61-70.

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One of the most popular seafood in the world is shrimp, including cooked shrimp. Boiled shrimp is a value added product with high protein content, specific taste, ready to eat, and have an interested colour for consumers. Boiled shrimp must be protected from quality deterioration during storage. The research was carried out to study the effect of carrageenan coating to inhibit the quality deterioration of boiled shrimp based on organoleptic evaluation during refrigeration storage (4-6oC). Peeled undevined (PUD) vannamei (Litopenaeus vannamei) with size 60-70 was used as object. The boiled shrimps treated with two treatmens, which were coated and uncoated boiled shrimps. Application of coating carrageenan on boiled shrimp indicate that coating application could extend its shelf life, proved by higher organoeptic value than uncoated product, based on organoleptic evaluation for frozen boiling shrimp (SNI 01-2346-2006).
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GORAN, Gheorghe Valentin, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA, and Victor CRIVINEANU. "Influence of Thermal Preparation Method on Mineral Composition of Shrimps." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 2 (November 20, 2017): 90. http://dx.doi.org/10.15835/buasvmcn-fst:0004.

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This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compared to raw and the other 2 types of cooked samples. Generally, after cooking the lowest values of essential trace elements concentration was registered in roasted samples. The highest percentage of water loss was found in boiled samples. In general, thermal preparation increased mineral concentrations in cooked samples compared to raw shrimps.
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Costa, Daniel Pereira da, Tainára Cunha Gemaque, Leonardo Vaz Pereira, Afonso De Liguori Oliveira, and Kleber Campos Miranda Filho. "Influence of Annatto (Bixa orellana) Extract and Different Shading Levels on Litopenaeus vannamei Color Reared Inland Using Biofloc Technology." Journal of Agricultural Studies 11, no. 1 (January 6, 2023): 22. http://dx.doi.org/10.5296/jas.v11i1.20658.

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Shrimp color is important when choosing the crustacean by the consumer. Pacific white shrimp Litopenaeus vannamei can convert various types of carotenoids into astaxanthin and accumulate them in its body, giving the desired reddish color. In this study, the shrimps were kept in a biofloc aquaculture system away from the coastal zone, fed with commercial feed supplemented with annatto extract (Bixa sp.). The experiment was carried out with a 2 x 4 factorial design with shad levels (50% and 80%) and four feeding regimes (0, 7, 14, and 21 days) to evaluate the most efficient model to promote the increase in the surface color of the shrimp. Leaching in artificial brackish water and the influence of biofloc pigments on shrimp color. According to the results, bixin sprinkled on the feed surface undergoes leaching in brackish water the measure of the time it is immersed. Carotenoids present in the biofloc showed a correlation with chlorophyll content by the R test. Raceway with 80% water shad and feed containing 1,235 mg/Kg of bixin showed the most significant results in the shell color of shrimps (fresh and cooked) and lower ammonia levels.
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Lira, Giselda Macena, Ana Maria Queijeiro Lopez, Guilherme Oliveira Firmino, Suzan Diniz Santos, and Ranilson de Souza Bezerra. "Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing." Ciência e Agrotecnologia 41, no. 1 (February 2017): 94–103. http://dx.doi.org/10.1590/1413-70542017411023616.

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ABSTRACT Shrimps are sources of carotenoids, astaxanthin is the predominant, responsible for their special and desirable properties, as well as for their instability under heat treatment during the domestic preparation, industrial processing or storage under freezing. These can cause discoloration and reduce the beneficial health properties. This study aimed to evaluate the effect of heat treatment and storage under freezing (0, 45 and 90 days) on the levels of total carotenoids and stability of the antioxidant activity of ethanolic extracts of fillets and shells, raw and cooked, of the white shrimp (“Vila Franca”) Litopenaeus schmitti (Burkenroad, 1938). The antioxidant ability of the extracts was evaluated using the radicals DPPH• (2,2-diphenyl-1-picryl-hydrazyl) and ABTS+• (2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid), as well as by the iron reducing power (FRAP) test. The extracts of cooked or in natura shrimps (fillets and shells) represent dietary sources of carotenoids, displaying antioxidant activity through all the tested methods, after heat treatment and storage under freezing. The antioxidant activity of the extracts was superior to the one of ascorbic acid, mainly in the cooked fillet and shells. The samples of shrimp shells seemed a valuable source of carotenoids, whose antioxidant activity was verified even 90 days after freezing, and can be used in food products as functional natural supplement, adding value to this waste.
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Hwang, Chiu-Chu, Chung-Saint Lin, Yi-Chen Lee, Cheng-I. Wei, Hung-Nan Tung, Tsung-Yin Ou, Tai-Yuan Chen, and Yung-Hsiang Tsai. "Physicochemical and Microbial Quality of Prepackaged Shrimp Processed by a Scaled-Up Microwave-Assisted Induction Heating Technology." Applied Sciences 11, no. 20 (October 13, 2021): 9514. http://dx.doi.org/10.3390/app11209514.

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A second generation and scaled-up equipment, named Aligo-2TM (microwave-assisted induction heating, MAIH) with a sample capacity of approximately 1.0 L was designed and invented by Bottle Top Machinery Co., Ltd., Taiwan. Pre-packaged raw shrimps were heated in a scaled-up system using heating temperatures of 130 °C and 90 °C for 80 to 150 s, and the physicochemical and microbial qualities were evaluated. The total plate count, psychrotrophic bacteria count, and coliform levels decreased as heating time increased, whereas the cooking loss, color (L*, a*, and W) value, and texture increased. When shrimps were heated for the longest time of 120 s at 130 °C or 150 s at 90 °C, they displayed obvious overcooked, shrunken, and dry appearance. To obtain samples that showed a red color, cooked well, and had no microbial count, better heating conditions for the processing of pre-packaged shrimps via the MAIH scale-up system were 130 °C for 100 s or 90 °C for 130 s. This novel and scaled-up MAIH equipment provides shrimp to be cooked after being packed, thereof avoiding the post-contamination problem.
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Sivertsvik, M., and S. Birkeland. "Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)." Food Science and Technology International 12, no. 5 (October 2006): 445–54. http://dx.doi.org/10.1177/1082013206070171.

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The effects of storage time, modified atmospheres (30% or 60% CO2), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO2 content in the packaged shrimp and counteracted package collapse, even at low g/ p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics.
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SHINEMAN, TIFFANY L., and MARK A. HARRISON. "Growth of Listeria monocytogenes on Different Muscle Tissues." Journal of Food Protection 57, no. 12 (December 1, 1994): 1057–62. http://dx.doi.org/10.4315/0362-028x-57.12.1057.

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Growth of Listeria monocytogenes on raw and cooked beef, chicken, catfish, and shrimp was compared. Samples were inoculated with L. monocytogenes and stored at 4°C for 11 days. Listeria monocytogenes and psychrotrophic populations were monitored. Growth of L. monocytogenes was faster and reached a higher population on raw and cooked catfish and shrimp than on beef or chicken. Psychrotrophic populations were greater on beef and chicken than on catfish and shrimp after 11 days regardless of whether the muscle was raw or cooked. To determine what factor or factors inherent in the tissues may contribute to this growth-rate difference, beef and shrimp tissues were used. The pH of each tissue type was adjusted to yield portions of beef and shrimp at pH 5.7 (pH of fresh beet) and 7.6 (pH of fresh shrimp). Portions were inoculated with L. monocytogenes and stored at 4°C for 11 days. Listeria monocytogenes grew significantly faster on beef adjusted to 7.6 than on beef at the normal pH and on shrimp at pH 7.6 than on shrimp adjusted to pH 5.6. Thus, some difference in growth rate is due to inherent pH differences of fresh tissues. However, on cooked tissues the growth rate on acidified shrimp was the same as that on shrimp with the normal pH of 7.6. Growth rates of Listeria on cooked beef at either pH were similar to those noted on the uncooked tissue. This indicates additional factors in shrimp exert inhibitory effects at reduced pH levels that may be heat related.
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GUNDAVARAPU, SRIKANTH, YEN-CON HUNG, ROBERT E. BRACKETT, and P. MALLIKARJUNAN. "Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven." Journal of Food Protection 58, no. 7 (July 1, 1995): 742–47. http://dx.doi.org/10.4315/0362-028x-58.7.742.

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The effect of different microwave power levels (240, 400, 560, and 800 W) on the survival of Listeria monocytogenes in inoculated shrimp was investigated. Thermal inactivation rates (D-values) of L. monocytogenes were determined using constant temperature water baths to establish the heat resistance of L. monocytogenes in shrimp. Shrimp were inoculated with approximately 5 × 105 CFU/g of a five-strain mixture of L. monocytogenes. One hundred grams of shrimp were cooked in the microwave oven at different power levels using cooking times predicted by a mathematical model as well as 20% longer times than those obtained from the model. No viable L. monocytogenes were detected in uninoculated shrimp after microwave cooking, but at least one replication of inoculated shrimp tested positive for the presence of Listeria. No viable L. monocytogenes were detected in shrimp cooked at 120% of predicted times.
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Lee, Yi-Chen, Chih-Ying Lin, Cheng-I. Wei, Hung-Nan Tung, Kuohsun Chiu, and Yung-Hsiang Tsai. "Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking." Foods 10, no. 3 (March 6, 2021): 545. http://dx.doi.org/10.3390/foods10030545.

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The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh white shrimps were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130 and 90 °C) from 60 to 120 s. Afterwards, the shrimp samples were rapidly cooled, and the changes in the shrimp quality, including the appearance, cook loss, aerobic plate count (APC), color values, and texture, during the heating process were analyzed. The results demonstrate that longer heating times decrease the APC levels, but increase the cook loss, color values (lightness, redness, and whiteness), and texture (hardness, cohesiveness and chewiness) of the white shrimp samples. In particular, the white shrimp is fully cooked and gains a completely red appearance, along with no APC detected after heating in the MAIH system at 130 °C for at least 80 s or at 90 °C for at least 100 s. In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system: heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors’ knowledge, this is the first study to evaluate the use of MAIH in the application of food processing.
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SADDIK, M. FAHMI, M. R. EL-SHERBEENY, BRINCE M. MOUSA, AHMED EL-AKKAD, and FRANK L. BRYAN. "Microbiological Profiles and Storage Temperatures of Egyptian Fish and Other Sea Foods." Journal of Food Protection 48, no. 5 (May 1, 1985): 403–6. http://dx.doi.org/10.4315/0362-028x-48.5.403.

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Raw and cooked fish and other sea foods (108 samples) were collected from hotels of different classes, restaurants, markets, street vendors, and small cook-shops and analyzed for common foodborne pathogens. Salmonellae were isolated from two samples of raw shrimp, but not from raw fish and other seafoods. Shigella was isolated from one sample of raw fish and from two samples of raw shrimp. Vibrio parahaemolyticus was isolated from three raw fish samples and one raw shrimp sample. Forty-eight percent of samples of raw fish, 30% of samples of raw shrimp, and a sample of raw mussels and a sample of crab contained Staphylococcus aureus. Cooked products were free from salmonellae, shigellae and V. parahaemolyticus, but approximately 1/3 of these contained S. aureus, which suggests contamination after cooking. Aerobic colony count (30°C) of cooked fish and shellfish dishes was more than a million organisms/g. Such large numbers of microorganisms on cooked products suggests either a prolonged holding time or gross contamination after cooking.
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Dissertations / Theses on the topic "Cookery (Shrimp)"

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Brookmire, Lauren. "Optimization of the Quality and Safety of Cooked Seafood Products." Thesis, Virginia Tech, 2010. http://hdl.handle.net/10919/35180.

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Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking processes used in seafood preparation and establish appropriate consumer cooking parameters that optimize both the quality and microbial safety of the products. To achieve these goals, this study develops mathematical models for the inactivation of Salmonella sp., change in quality attributes, and the product heating profiles during the cooking process for shrimp and Atlantic salmon.

Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in homogenized and non-homogenized shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the homogenized data. Minimum cooking temperatures necessary to destroy Salmonella sp. in shrimp and salmon were also determined. The heating profiles of the two products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles was then used in the kinetic modeling of quality change and Salmonella inactivation during cooking.

It was concluded that consumers need to judge the doneness of both shrimp and Atlantic salmon by the lightness factor (CIE L*) of the core region of both products. The core regionâ s lightness factor, which a consumer may consider as opaqueness, more accurately represented the thermal doneness than the external qualities. The FDAâ s current recommendations for a 3 log reduction for intact seafood products and homogenized seafood products were each analyzed. Results were in agreement with the recommended 68°C plus 15 seconds for homogenized products. For intact products, shrimp inactivation results were in agreement with the recommended 63°C plus 15 seconds, but intact salmon achieved only a 2 log reduction by the temperature-time combination.

It was also found that predictive models can effectively describe the survival data for two Salmonella cocktails. The Weibull distribution model, which takes into account any tailing effect in survival data, fit the survival data of Salmonella in shrimp acceptably. The Fermi distribution model, which incorporates any shouldering effect in data, was an acceptable fit for the inactivation data for salmon.

Using three-dimensional slab geometry for salmon fillets and two-dimensional frustum cone geometry for shrimp resulted in acceptable model predictions of thermal distributions for the cooking methods studied. The temperature data attained directly from the modeled heating profiles was effectively used in the predictive quality and inactivation models. Agreeable first-order kinetic models were formulated for Î L and Î C color parameters in shrimp and salmon. Other kinetic models formulated were for texture change in salmon and pressed juice in both salmon and shrimp. Using a fixed inactivation level of 3 logs and a fixed quality of 95% best quality, optimal cooking conditions were determined that both provide a high quality product and assure microbial safety. Based on the specific cooking methods in this study, the optimal boiling times for extra jumbo and colossal sized shrimp were 100 seconds and 159 seconds, respectfully. The optimal oven baking times were 233 seconds for extra jumbo shrimp and 378 seconds for colossal shrimp. For Atlantic salmon, the optimal oven baking time was 1132 seconds and the optimal pan frying time was 399 seconds.
Master of Science

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Hu, Jia-Yu, and 胡家瑜. "Development and Validtion of a Predictive Model for the Growth of Pathogenic Vibrio parahaemolyticus in Taiwan: Illustrated by Cooked Shrimp." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/5ext25.

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碩士
國立臺灣海洋大學
食品科學系
106
Vibrio parahaemolyticus was reported as the major pathogen leading to foodborne outbreaks in Taiwan. Microbial predictive model could be rapidly to describe the growth behavior of V. parahaemolyticus in different temperature level. However, present study of development a specific predictive model in conection with V. parahaemolyticus strains in Taiwan is still few. Thus, this study aim to develop and validate the predictive growth model of pathogenic strains of V. parahaemolyticus on cooked shrimp at different temperature level to achieve the user - friendly purpose. Firstly, in this study the modified Gompertz equation was used as a primary model, while the Ratkowsky equation and non - linear Arrhenius model were performed as the secondary model, and then the tertiary model was developed based on the primary and secondary model. Finally, validation of developed model was determined by the comparison of correlation coefficient (R2), bias factor (B f) and accuracy factor (A f). Results showed that the R2 for both of the specific growth rates (μ max) and lag time (LT) were higher than 0.98 in secondary model. In addition, the internal validation of the secondary model showed that R2 of observed and predicted of μ max and LT were both higher than 0.86, and in the addition temperatures test, μ max and LT were higher than 0.94and 0.84, respectively. The B f value for both test were obtained in range of good model, which means the model produced a good fit. A similar high correlation among temperature, specific growth rate and lag time were also observed in tertiary model with R2 value for both average μ max and LT of higher than 0.99. Then, the internal validation of the five V. parahaemolyticus strains showed that R2 of observed and predicted of the average μ max and LT were higher than 0.97 and0.98, respectively, and in the addition temperatures test, the average μ max and LT were higher than 0.99 and0.93, respectively. The B f value for both test were obtained in range of good model which means the model produced a good fit. Besides, the A f and B f of the dynamic temperatures test for V. parahaemolyticus 09 - 998 were 1.15 and 1.14 respectively, with the B f situated in use with caution range, which indicated that the model could be acceptable but slightly overestimation. Finally, this study also resulted the growth speed of pathogenic strains of V. parahaemolyticus in Taiwan was faster to be compared with other literatures. Overall, the present study reports the development and validation of a unified optimization algorithm for the tertiary model of pathogenic V. parahaemolyticus in Taiwan on cooked shrimp, which means the model could easy to use. These findings could be used for a better prediction on the growth of V. parahaemolyticus in shrimp and might improve the accuracy dealing with microbial risk assessment in Taiwan.
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Lin, Yu-Ting, and 林育廷. "Effects of Microorganism Interaction on Shelf-life of Cooked Shrimps: illustrated by Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/22391534186843374327.

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碩士
國立臺灣海洋大學
食品科學系
100
In recent years, Taiwan's frozen shrimp relies on imports. It is very important to understand microbial interactions in order to maintain quality during transportation. The purpose of this thesis is to assess the effect of the bacterial interactions between the Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens inoculated on vacuum-packed and air-stored cooked peeled shrimps during storage at 8°C on bacterial growth，quorum sensing, sensory changes, and the role of proteolytoc activity with strong spoiling potential. The study results demonstrate that C. maltaromaticum / B. thermosphacta cocultured on vacuum-packed cooked peeled shrimps could produce the strong spoiling odor. And all of the bacterial groups do not produce a significant amount of VBN compared to the control. However, the groups of P. fluorescens, P. fluorescens / B. thermosphacta and P. fluorescens / C. maltaromaticum inoculated on air-stored cooked peeled shrimps produce a lot of VBN and proteolytoc activity been detected. Regarding with autoinducer-2 (AI-2) activity, none of group is detected. From results described above, we could contend that strong spoiling odor produced by C. maltaromaticum / B. thermosphacta are not related to VBN. We suggest investigating relationship between metabiosis and strong spoiling odor produced by C. maltaromaticum / B. thermosphacta cocultures.
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Books on the topic "Cookery (Shrimp)"

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Harlow, Jay. Shrimp. San Francisco: Chronicle Books, 1989.

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The ubiquitous shrimp. Boston: Little, Brown and Co., 1994.

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Day, Glenn. Simply shrimp. Freedom, Calif: Crossing Press, 1990.

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Weinstein, Bruce. The Ultimate Shrimp Book. New York: HarperCollins, 2005.

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Xia wei xian: Shrimp. Taibei Xian Zhonghe Shi: Shang yuan wen hua shi ye you xian gong si, 2002.

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Dupree, Nathalie. Nathalie Dupree's shrimp & grits. Layton, Utah: Gibbs Smith, Publisher, 2006.

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Siegel, Helene. The totally shrimp cookbook. Berkeley, Calif: Celestial Arts, 1997.

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Glenda, Horst, ed. The Louisiana seafood bible: Shrimp. Gretna, La: Pelican Pub. Co., 2009.

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Miaolin, Zhou, and Shao Wankuan, eds. Xia xie bei yao. Nanjing Shi: Jiangshu ke xue ji shu chu ban she, 2000.

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Simply shrimp: 101 recipes for everybody's favorite seafood. San Francisco: Chronicle Books, 1998.

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Book chapters on the topic "Cookery (Shrimp)"

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Kubota, Kikue, Chinatsu Uchida, Keiko Kurosawa, Ayako Komuro, and Akio Kobayashi. "Identification and Formation of Characteristic Volatile Compounds from Cooked Shrimp." In ACS Symposium Series, 376–85. Washington, DC: American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0409.ch035.

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Vinothkumar, Renuka, Frank Lucien, and Janet Paterson. "Recovery and Characterization of Astaxanthin Complex from Prawn Waste Extract and Its Separation Using Antisolvent Precipitation Technique." In Agricultural Waste - New Insights [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.107447.

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Most of the prawns are processed as frozen or cooked prawn meat. The remaining waste (heads, tails and shells) is used as a feed supplement or is directly discarded onto the land by food industries, seafood markets and capture fisheries. Disposal onto the land allows prawn waste to decompose easily in the open air and causes high environmental pollution. At the same time, many valuable compounds present in the waste are lost. It has been accepted that those from marine/brackish waters are considered ‘shrimps’ while their counterparts from fresh waters are considered ‘prawns’. There is a need to generate value-added products from these waste materials from an environmental and economical point of view. The recovery of value-added products from waste material is beneficial in two ways: firstly, to solve the waste disposal problem itself and secondly, to generate additional income. This research particularly focuses on the management of prawn waste and this small-scale research was carried out using the hand-peeled waste of school prawns. The major aim of this research is the recovery and characterization of one of the major valuable components of prawn waste called the ‘astaxanthin complex’ and its separation from the organic solvent using the antisolvent precipitation technique, which is an innovative approach.
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Conference papers on the topic "Cookery (Shrimp)"

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Sun, Xiejun, Qianqian Jin, and Xiuxia Li. "Physical quality changes of pre-cooked shrimps during frozen storage." In 2016 5th International Conference on Sustainable Energy and Environment Engineering (ICSEEE 2016). Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icseee-16.2016.13.

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