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QUALITY CHANGES IN KURUMA PRAWN DURING FROZEN AND ICE STORAGE.

Author(s) : SHABAN O.

Type of article: Article

Summary

COMPARISON OF CHANGES IN THE PH, TYROSINE CONTENT, PROTEIN COMPOSITION AND WATER BINDING CAPACITY OF SHRIMP MAINTAINED FOR 9 MONTHS AT 253-193 K (-20 TO -80 DEG C) OR ONE WEEK IN ICE. MAINTAINING THE SHRIMP AT 233 K (-40 DEG C) APPEARS THE MOST SUITABLE FOR LONG-TERM STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224534.

Details

  • Original title: QUALITY CHANGES IN KURUMA PRAWN DURING FROZEN AND ICE STORAGE.
  • Record ID : 1988-0207
  • Languages: English
  • Source: Nippon Suisan Gakkaishi - vol. 53 - n. 2
  • Publication date: 1987

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