Fig. 1. Time/temperature profiles of small and large shrimps cookedwith OH in 120mL of (A) 0.5%, (B) 0.75%, (C) 1.0%, (D) 1.25% and (E) 1.5% w/v NaCl solutions at 120 V. Shrimpswere then transferred to ice water to cool to 5 °C. Once the target temperature of 72 °C was achieved, the electrical current was shut off as indicated by the amperage graph (right axis).