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ULTRASTRUCTURAL-BIOCHEMICAL CHANGES AND SENSORY CORRELATIONS IN SHRIMP DURING COLD STORAGE.

Author(s) : WONG T. M.

Type of monograph: Doctoral thesis

Summary

THE SHRIMP CAUGHT IN PONDS WERE MAINTAINED 20 TO 30 DAYS IN ICE OR AT LOWER TEMPERATURES. THE EFFECTS OF STORAGE ON THE SENSORY CHARACTERISTICS (FLAVOUR, AROMA, COLOUR) AND ON THE BIOCHEMICAL CHANGES (FATTY ACID CONTENTS, PROTEIN DENATURATION, MYOFIBRILLAR STRUCTURE) OF SHRIMP WERE STUDIED.

Details

  • Original title: ULTRASTRUCTURAL-BIOCHEMICAL CHANGES AND SENSORY CORRELATIONS IN SHRIMP DURING COLD STORAGE.
  • Record ID : 1985-1589
  • Languages: English
  • Publication: United states/United states
  • Publication date: 1983
  • Source: Source: DAI n. 8229523; 206 p.; 212 ref.

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