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Impact des traitements à l'acide organique sur l'inhibition de la mélanose et sur la durée de conservation des crevettes (Penaeus japonicus).

The effect of organic acid treatments on the melanosis inhibition and shelf life in shrimp (Penaeus japonicus).

Auteurs : GÖKOGLU N.

Type d'article : Article

Résumé

The effect of organic acids on the melanosis inhibition and shelf life of shrimp was investigated. Shrimps were treated with 1% solutions of lactic, citric, acetic acids, sodium metabisulphite (0.3%) and their various combinations. After treatments the shrimps were stored at 4 °C and evaluated for melanosis every day and quality changes on every other day. Combinations with sodium metabisulphite were the most effective in delaying melanosis. Citric and lactic acids extended the shelf life to a lesser extent but acetic acid had no effect.

Détails

  • Titre original : The effect of organic acid treatments on the melanosis inhibition and shelf life in shrimp (Penaeus japonicus).
  • Identifiant de la fiche : 2005-1371
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 33 - n. 2
  • Date d'édition : 06/2004

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