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Document IIF

Effet des cycles de congélation-décongélation sur la qualité de la conservation des crevettes.

The effect of Freeze-thaw cycles on storage quality of prawns.

Numéro : pap. 69

Auteurs : WANG Z., LIN E., HUANG Y., et al.

Résumé

Because of China's cold chain system is not complete, wild temperature fluctuations occur in the process of storage, transportation, sales and consumption. The frozen food will thaw and refreezewhen the temperature fluctuation is too large. When this happened many times, it is called the freeze-thaw cycle. The freeze-thaw cycle would lead to a series of physiological and biochemical reactions, which will affect the quality of food. In this paper,taking protein content, TVB-N value, TBARS value, thawing loss rate andsensory qualityas evaluation index, the influence of freeze-thaw cycles on the storage quality of prawns were studied. Resultswould provide a theoretical reference for the production enterprise that the effect of freeze-thaw cycle on the prawns during freezing, storage, processing, transportation and sales, which could contribute to better control the quality of freezing prawns bythe enterprise.

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Pages : 6

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  • Prix public

    20 €

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    Gratuit

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Détails

  • Titre original : The effect of Freeze-thaw cycles on storage quality of prawns.
  • Identifiant de la fiche : 30023425
  • Langues : Anglais
  • Source : 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Date d'édition : 06/04/2018
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2018.0069

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