ShareEFFECT OF MODIFIED ICE STORAGE ON THE QUALITY AND PREVENTION OF DARKENING DISCOLORATION OF SHRIMP SOLENCCERA PROMINENTIS.
Author(s) : JIANG S. T., LEE T. C.
Type of article: Article
Summary
COMPARISON OF THE EFFECTS OF USING GROUND ICE WITH ADDED SODIUM CHLORIDE, POTASSIUM SORBATE OR POTASSIUM ERYTHORBATE ON THE MICROFLORA, THE VOLATILE NITROGEN AND EXTRACTABLE NITROGEN CONTENTS, AND THE INOSINE MONOPHOSPHATE CONTENT, AS WELL AS ON THE ORGANOLEPTIC QUALITY OF SHRIMPS. CERTAIN PROCESSES ARE ABLE TO PREVENT THE SHRIMPS DARKENING DISCOLORATION. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-242238.
Details
- Original title: EFFECT OF MODIFIED ICE STORAGE ON THE QUALITY AND PREVENTION OF DARKENING DISCOLORATION OF SHRIMP SOLENCCERA PROMINENTIS.
- Record ID : 1989-1913
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 8
- Publication date: 1988
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Shrimp; Microbiology; Chilling; Organoleptic property; Crustacea
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