ShareExtension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria.
Author(s) : DAGAL M. M. al-, BAZARAA W. A.
Type of article: Article
Summary
The microbiological and sensory shelf life of peeled shrimp treated with sodium acetate and stored in ice was more than 17 days. Sodium acetate extended the microbial lag phase and lengthened the generation time. Treatment with sodium acetate maintained better sensory characteristics for peeled shrimp than potassium sorbate combined with bifidobacteria.
Details
- Original title: Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria.
- Record ID : 2000-0289
- Languages: English
- Source: Journal of Food Protection - vol. 62 - n. 1
- Publication date: 1999/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Shrimp; Lactobacillus; Treatment; Seafood; Crustacea; Storage life; Additive; Organic acid
-
Effect of citric acid and sodium metabisulphite...
- Author(s) : MORAIS C. de
- Date : 1995/01
- Languages : Portuguese
- Source: Colet. ITAL - vol. 25 - n. 1
View record
-
Methods for preprocessing and freezing of shrim...
- Author(s) : CHANDRASEKARAN M.
- Date : 1994/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 31 - n. 6
View record
-
System analysis of a prawn freezing plant. 2. M...
- Author(s) : KANNAN N., BANDYOPADHYAY S.
- Date : 1995
- Languages : English
- Source: Fish. Technol. - vol. 32 - n. 1
View record
-
Shelf-life of fish and shellfish.
- Author(s) : COLBY J. W., ENRIQUEZ IBARRA L. G., FLICK G. J. Jr
- Date : 1993
- Languages : English
- Source: In: Shelf Life Stud. Food Beverages, Elsevier Sci. Publ. - 85-143; 139 ref.
View record
-
INCUBATION TEMPERATURE FOR TOTAL BACTERIAL COUN...
- Author(s) : VARMA P. R. G.
- Date : 1986
- Languages : English
- Source: Fish. Technol. - vol. 23 - n. 1
View record