ShareBiochemical and morphological changes in grass shrimp (Penaeus monodon) muscle following freezing by air blast and liquid nitrogen methods.
Author(s) : SUN PAN B., YEH W. T.
Type of article: Article
Summary
Prerigor shrimps were air-frozen at -35 deg C or frozen by liquid nitrogen at -80, -100 or -120 deg C. Just after freezing, measurements were made on the differences in muscular fiber spacing, of lysosome enzymatic activity and of protein solubility. Assessment of those changes during storage at -20 deg C.
Details
- Original title: Biochemical and morphological changes in grass shrimp (Penaeus monodon) muscle following freezing by air blast and liquid nitrogen methods.
- Record ID : 1995-0330
- Languages: English
- Source: J. Food Biochem. - vol. 17 - n. 3
- Publication date: 1993
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Shrimp; Liquid nitrogen; Blown air; Protein; Physical property; Chemical property; Enzyme; Crustacea; Freezing
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ADVANTAGES OF LIQUID NITROGEN FREEZING OF PENAE...
- Author(s) : CHAKRABARTI R., CHAUDHURY D. R.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 1
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ULTRASTRUCTURAL-BIOCHEMICAL CHANGES AND SENSORY...
- Author(s) : WONG T. M.
- Date : 1983
- Languages : English
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Properties of the proteins from drip of frozen ...
- Author(s) : SHAMASUNDER B. A., PRAKASH V.
- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
View record
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Physicochemical changes in prawns (Machrobrachi...
- Author(s) : SRINIVASAN S., XIONG Y. L, BLANCHARD S. P., TIDWELL J. H.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
View record
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STUDY OF THE PROPERTIES OF FROZEN SHRIMPS.
- Author(s) : BHOBE A. M., PAI J. S.
- Date : 1986
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 3
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