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Effect of citric acid and sodium metabisulphite on iced shrimp quality.

[In Portuguese. / En portugais.]

Author(s) : MORAIS C. de

Type of article: Article

Summary

Results showed that the use of such a system to preserve the quality of headed and whole seabob shrimp for a storage time in ice of 15 days, without any problems due to accentuated black spot and residual sulphur dioxide, is technically viable.

Details

Original title: [In Portuguese. / En portugais.]
Record ID : 1996-1691
Languages: Portuguese
Source: Colet. ITAL - vol. 25 - n. 1
Publication date: 1995/01
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Shrimp; Citric acid; Metabisulphite; Quality; Seafood; Crustacea; Additive