ILVO Press Release - Tuesday, December 5, 2017
Safe-to-eat, perfectly pink and perfectly cooked brown shrimp thanks to an optimized cooking process
On 7 December 2017 Thomas Verhaeghe defended his doctoral thesis: “Optimisation of the cooking process of brown shrimp (Crangon crangon)”.
Promotors are Prof. Dr. ir. Marc Hendrickx of KU Leuven, and Dr. ir. Geertrui Vlaemynck and Dr. Jan De Block of ILVO.
“Shrimp should not be boiled but rather heated to between 80-90°C. That results in a better color, texture and maximal output while still guaranteeing the stability and the safety of the product,” says Thomas Verhaege (doctoral student at Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) and KU Leuven). He examined the parameters of the cooking process and sought combinations of heating time, heating temperature and salt content that resulted in a better color, texture and stability of cooked brown shrimp. His goal? Preservative-free shrimp with a long shelf life. The shrimp can be kept up to 10 days longer if they are kept cooled in sterilized water instead of untreated seawater. Verhaege’s findings can now be translated to shrimp fishermen, processors and equipment manufacturers.
Greet Riebbels, ILVO Communication: firstname.lastname@example.org, 32 486 26 00 14
Thomas Verhaeghe, PhD: email@example.com
Jan De Block, promotor: firstname.lastname@example.org, 32 499 86 51 89
Geertrui Vlaemynck, promotor: email@example.com, 32 9 272 30 17
Marc Hendrickx, promotor: firstname.lastname@example.org