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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > whithening peeled black tiger shrimps

Food Engineering/Manufacturing - whithening peeled black tiger shrimps

Expert: J. Peter Clark - 7/30/2002

Question
Mr. Clark,

I'm American, living in the Philippines, I have a small seafood processing plant. Our buyer wants our peeled Nobashi shrimp to be whither in color and I dont know how to do it. Their sample from Thailand is much whither than the shrimps natural color when peeled. I dont know how better to explain. Need knowledge on bleaching or dying peeled black tiger prawns.

Answer
One idea you might try is to use sulfur dioxide or sodium meta bisulfite in a wash of the peeled shrimp. This might prevent oxidation or slightly bleach the surface. These are commonly used food additives for such purposes. Most tiger shrimp I have seen are naturally dark but lighten when cooked. Perhaps you could lightly blanch the shrimp before freezing?

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