Chapter 85. Shellfish Freezing

  1. Y. H. Hui Senior Scientist
  1. Athapol Noomhorm1,
  2. Mukku Shrinivas Rao1,
  3. Punchira Vongsawasdi2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch85

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Noomhorm, A., Rao, M. S. and Vongsawasdi, P. (2006) Shellfish Freezing, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch85

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Asian Institute of Technology, Agricultural Food Engineering Program, School of Environment, Resources and Development, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand

  2. 2

    Department of Microbiology, Faculty of Science, King Mongkut's University of Technology, Bangkok 10140, Thonburi, Thailand

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • shellfish freezing;
  • shellfish varieties and harvesting methods;
  • frozen shellfish by-products

Summary

This chapter contains sections titled:

  • Introduction

  • Shellfish Varieties and Harvesting Methods

  • Freezing Methods

  • Glazing

  • Thawing

  • Packaging

  • Physical Properties as Affected by Freezing Treatment

  • Microbiological Quality

  • By-Products of Frozen Shellfish

  • Quality Control and Assurance

  • References

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