Researchers determine optimum cooking times for shrimp and salmon

February 14th, 2013 in Other /

Popular consumer cookbooks generally define the "doneness" of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be done before fully cooked. Also, fish can easily be overcooked and dry.

A study in the February 2013 issue of , published by the Institute of Food Technologists (IFT), determined the optimum cooking times needed to achieve microbial safety while also maintaining high quality in shrimp and salmon for a variety of common as follows:


All of the products reached the U.S. Food and Drug Administration (FDA) recommended internal temperature necessary for destroying , which is 145.4 degrees Fahrenheit for 15 seconds. Product quality was based on color, texture, juiciness, and weight.

Provided by Institute of Food Technologists

"Researchers determine optimum cooking times for shrimp and salmon." February 14th, 2013. http://medicalxpress.com/news/2013-02-optimum-cooking-shrimp-salmon.html