Effect of storage temperature on the stability of liquid smoked headless shrimp (Litopenaeus vannamei)

The physicochemical, biochemical, and microbial stabilities of liquid smoked shrimp during refrigerated (4 ± 1°C) and frozen (−18 ± 1°C) storage for up to 60 days were investigated. During storage, the refrigerated smoked shrimp showed significantly lower values (p

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food processing and preservation 2022-10, Vol.46 (10), p.n/a
Hauptverfasser:	Santos, Caroliny Santana, Andrade, Humber Agrelli, Shinohara, Neide Kazue Sakugawa, Maciel, Maria Inês Sucupira, Glória, Maria Beatriz Abreu, Oliveira Filho, Paulo Roberto Campagnoli
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The physicochemical, biochemical, and microbial stabilities of liquid smoked shrimp during refrigerated (4 ± 1°C) and frozen (−18 ± 1°C) storage for up to 60 days were investigated. During storage, the refrigerated smoked shrimp showed significantly lower values (p
ISSN:	0145-8892 1745-4549
DOI:	10.1111/jfpp.16889