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