Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage

This study used ultra-high pressure processing (HPP) heat-assisted technology combined with L-cysteine (L-cys) to process ready-to-eat (RTE) shrimp. Subsequently, the effects of physical field and chemical modifications on the color of RTE shrimp were studied. The results showed that the RTE shrimp...

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Veröffentlicht in:	Food chemistry 2024-12, Vol.460 (Pt 2), p.140634, Article 140634
Hauptverfasser:	Li, Na, Wang, Yefan, Tan, Zhifeng, Xu, Yunpeng, Liu, Xiaoyang, Liu, Yuxin, Zhou, Dayong, Li, Deyang
Format:	Artikel
Sprache:	eng
Schlagworte:	Color Maillard reaction Oxidation Shrimp Ultra-high pressure
Online-Zugang:	Volltext
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