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Quality changes of deepwater pink shrimp (Parapenaeus longirostris) packed in modified atmosphere.

Author(s) : GONÇALVES A. C, LÓPEZ-CABALLERO M. E., NUNES M. L.

Type of article: Article

Summary

The storage of deepwater pink shrimp (Parapenaeus longirostris) in modified atmosphere was studied. Two gas mixtures were tested (40% CO2/30% O2/30% N2 and 45% CO2/5% O2/50% N2), combined with sulphite-based pretreatment, in comparison with air storage. The quality of shrimp was evaluated by sensory (black spot presence) and chemical analyses (pH value and nucleotides breakdown products). Generally, both atmospheres preserved shrimp quality up to 9 days compared with 4 to 7 days of ice storage (only with pretreatment), although it seems that atmosphere containing 45% CO2/5% O2/50% N2 was the most effective.

Details

  • Original title: Quality changes of deepwater pink shrimp (Parapenaeus longirostris) packed in modified atmosphere.
  • Record ID : 2004-1841
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 8
  • Publication date: 2003/10
  • Document available for consultation in the library of the IIR headquarters only.

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