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Glucose oxidase/catalase improves preservation of shrimp (Heterocarpus reedi).

Author(s) : DONDERO M., EGANA W., TARKY W., CIFUENTES A., TORRES J. A.

Type of article: Article

Summary

The preservative effect of glucose oxidase and catalase in a 4% glucose aqueous solution were evaluated on shrimp stored at 0-2 deg C. On-board and immediately after catch, shrimp were washed with tap water at 10 deg C, and dipped or kept in the enzyme solution. Microbial, chemical and sensory tests showed that holding shrimp in the glucose oxidase/catalase/glucose solution retarded microbial spoilage and preserved quality more effectively than dipping shrimp in the same solution.

Details

  • Original title: Glucose oxidase/catalase improves preservation of shrimp (Heterocarpus reedi).
  • Record ID : 1994-1038
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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