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Altération de la qualité des crevettes roses (Parapenaeus longirostris) emballées sous atmosphère modifiée.

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

Auteurs : GONÇALVES A. C, LÓPEZ-CABALLERO M. E., NUNES M. L.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality changes of deepwater pink shrimp (Parapenaeus longirostris) packed in modified atmosphere.
  • Identifiant de la fiche : 2004-1841
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 8
  • Date d'édition : 10/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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