SharePurine content in grass shrimp during storage as related to freshness.
Author(s) : LOU S. N.
Type of article: Article
Summary
In grass shrimp, the combined total content of the uricogenic bases adenine and hypoxanthine decreased gradually during storage. Whether stored at 5 deg C or at room temperature (22 deg C), a negative regression of log adenine and a positive regression of the Kp value (hypoxanthine/adenine) were observed. Volatile basic nitrogen increased during storage at 5 and 22 deg C. Correlations are found, and limits of acceptability of the product are fixed.
Details
- Original title: Purine content in grass shrimp during storage as related to freshness.
- Record ID : 1999-3721
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
- Publication date: 1998/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Taiwan; Shrimp; Measurement; Deterioration; Quality
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- Source: Ital. J. Food Sci. - vol. 66 - n. 8
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- Author(s) : MATCHES J. R.
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