Optimum Cooking Conditions for Shrimp, Atlantic Salmon
The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. In an article in the February issue of the Journal of Food Science, 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. The optimum cooking times for Salmonella elmination and maintaining 95% of quality attributes ranged from 1 min and 40 sec to 18 min and 52 sec for boiling extra jumbo shrimp and baking salmon, respectively.
Face-to-Face: Meet Jeff Bohlscheid
In this month’s Face-to-Face series, we will be introducing you to Jeff Bohlscheid, Science & Technology Manager, J. R. Simplot Co. From working at the local KFC in high school, to graduating from the California Culinary Academy, to the healthcare foodservice industry, then back to school for a food science master’s degree and Ph.D., Bohlscheid has seemingly explored every facet of the food industry. Read about how his experiences have helped him solve the challenges he faces at J. R. Simpot and how he views the graying of the food industry.
Industry-wide impact of FTC’s POM Wonderful ruling
In January, the U.S. Federal Trade Commission (FTC) issued a final ruling in a case involving POM Wonderful LLC, determining that certain ads for its juice products made misleading claims about the drink’s health benefits. In a recent ePerspective blog, Mark Mansour, Partner at Akin Gump Strauss Hauer & Feld LLP, describes how this case will have implications beyond the immediate effects on the company involved. The decision will affect a wide swath of the food and beverage industries by further tightening the criteria that will be required to sustain claims that a given product treats a disease. What are your thoughts on the impact the FTC ruling will have on the food industry? How do you think this issue will be resolved? Read what Mansour has to say and share your opinion on the topic by visiting IFT’s ePerspective today.
IFT’s Career Center
In addition to providing educational and professional development webcasts, IFT’s Career Center also helps you take that next step in your career with the job listings. Currently, there are more than 50 job openings posted from companies such as Bunge, Kraft Foods, Robertet, etc. These employers are looking for sensory scientists, product developers, quality control managers, engineers, and much more. You can search for jobs and post your resume so that employers can find you.
Digital Media Editor