Shelf Life of Shrimp (Penaeus merguiensis) Stored at Different Temperatures

Journal of Food Science

Volumn 55, Issue 5, 1990, Pages 1201-1205

  SHAMSHAD, S I ^a   KHER UN NISA ^a   RIAZ, M ^a   ZUBERI, R ^a   QADRI, R B ^a  

^a PAKISTAN COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000097917     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1990.tb03898.x     Document Type: Article

References (25)

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5. Organoleptic, bacterial, and chemical characteristics of penaeid shrimp subjected to short term high temperature holding
6. Report on decomposition in shellfish‐Indole in shrimp, oysters and crab meat
7. Amines in fish muscle. 1. colorimetric determination of trimethylamine as the picrate salt
8. Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguiensis)
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10. Effect of delayed handling upon shrimp quality during subsequent refrigerated storage
11. Microbiology of shrimps handled and stored in chilled sea water and ice
12. Trimethylamine producing bacteria on haddock (Melanogrammus aeglefinus) fillet during refrigerated storage
13. Effects of temperature on the decomposition of Pacific coast shrimp (Pandalus jordani)
14. The Australian prawn industry. 1, Natural resources and quality aspects of whole cooked fresh prawns and frozen meat
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16. Correlation
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20. Quantitative and qualitative aspects of bacterial flora of Karachi coastal water shrimp (Penaeus merguiensis and Metapenaeus monoceros)
21. Bacteriological changes in Karachi coastal water shrimp (Penaeus merguiensis and Metapenaeus monoceros) during ice storage
22. Effect of elevated temperature of storage on the bacteriological quality of tropical shrimp (Penaeus merguiensis)