IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were af...

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Veröffentlicht in:Gıda 2021-08, Vol.46 (5), p.1205-1217
Hauptverfasser: ÜÇOK ALAKAVUK, Didem, TOSUN, Şehnaz Yasemin, CAN TUNÇELLİ, İdil
Format: Artikel
Sprache:eng
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Zusammenfassung:The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P
ISSN:1300-3070
1309-6273
DOI:10.15237/gida.GD21103