89A-31 |
|
D. HOWELL, Food Science and Human Nutrition, Clemson University, 811 issaqueena trail, apt 1816, Central, SC 29630 The objective of this study was to determine the differences in characteristics of South Eastern shrimp (frozen and fresh) and Imported shrimp (from Ecuador). This objective was accomplished through sensory work. Three different shrimp samples were used in this experiment. Two of the samples were from the South Eastern United States (from South Carolina). One of the two South Eastern samples was frozen; the other was fresh. The third sample used was an individually quick frozen (IQF) shrimp imported from Ecuador. Four sensory taste panels were run, two using chefs (expert panel) and two using Clemson faculty (consumer panel). The first two panels were conducted using all three shrimp types served cold and without seasoning. The second two panels were conducted using all three shrimp types served in a low-country recipe created for this project. Many cooking methods were tested (sauté, boiling, grilling, and steaming) in an effort to determine the best way to prepare the shrimp; the best was found to be steaming. Headspace and texture testing were also done on the shrimp. Compilation of the data revealed certain characteristics that were predominant for each shrimp.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |