Shelf‐life extension of Pacific white shrimp using algae extracts during refrigerated storage

BACKGROUND Shrimp is a low‐fat, high‐protein aquatic product, and is susceptible to spoilage during storage. To establish an effective method for the quality control of Pacific white shrimp, the effects of polyphenols (PP) and polysaccharides (PS) from Porphyra yezoensis on the quality of Pacific wh...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2017-01, Vol.97 (1), p.291-298
Hauptverfasser:	Li, Yingchang, Yang, Zhongyan, Li, Jianrong
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae Animals Catechol Oxidase - antagonists & inhibitors Cold storage Cold Temperature Food preservation Food Preservation - methods Nitrogen - analysis Pacific white shrimp Penaeidae polyphenols Polyphenols - administration & dosage polysaccharides Polysaccharides - administration & dosage Porphyra - chemistry Porphyra yezoensis Quality Control refrigerated storage Refrigeration Shellfish Thiobarbiturates - analysis Time Factors Volatilization
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!